Skirt Steak

Store raw skirt steak in its original packaging or tightly wrapped in plastic wrap or foil. Once cooked, refrigerate leftovers within 2 hours.

Marinate skirt steak for at least 30 minutes, or up to 4 hours, to enhance flavor and tenderness.

Cook skirt steak quickly over high heat (grill, cast iron skillet) to medium-rare for the best texture.

Always slice skirt steak against the grain to ensure maximum tenderness.

Remove the tough membrane or silverskin before cooking for a more pleasant bite.

Onions and bell peppers (for fajitas)

Chimichurri sauce

Salsa verde

Rice

Beans

Overcooking: Skirt steak is best served medium-rare to medium. Overcooking makes it tough.

Slicing with the grain: This results in chewy, tough meat.

Not removing the silverskin: This tough membrane remains even after cooking and can be unpleasant.