Beef Skirt Steak

Store raw skirt steak in its original packaging or tightly wrapped in plastic wrap or foil. Once cooked, store leftovers in an airtight container in the refrigerator for up to 3 days.

Marinate skirt steak for at least 30 minutes before cooking to enhance flavor and tenderness.

Cook skirt steak quickly over high heat (grilling or pan-searing are ideal) to an internal temperature of 130-135°F (medium-rare).

Always slice skirt steak thinly against the grain for maximum tenderness.

Fajitas

Tacos

Salads

Stir-fries

Chimichurri sauce

Grilled vegetables

Overcooking skirt steak, which can make it tough and chewy.

Slicing the steak with the grain, resulting in a tougher bite.

Not allowing the steak to rest after cooking, which can lead to juices running out.