Skirt Steak 15% Off per LB (Aug 14-16)

Skirt steak is a long, thin, and intensely flavorful cut of beef from the diaphragm muscle (plate primal). It is tough with a coarse grain, making it best cooked hot and fast over high heat (like a grill or cast-iron pan) and sliced thinly across the grain for maximum tenderness. How to Cook It Right Marinate: Its loose, open fibers absorb marinades quickly. Use acidic or soy-based marinades for 30 minutes to a few hours. High Heat: Cook hot and fast—about 2 to 4 minutes per side—targeting medium-rare to medium doneness. Overcooking makes it dry and tough. Rest: Let it rest for 5 to 10 minutes before slicing to retain juices. Slice Against the Grain: Locate the direction of the muscle fibers and slice perpendicularly into thin strips to ensure a tender bite.