Skirt Steak
Long, thin, and deeply flavorful
The classic fajita and taco steak
Grain-finished Angus from the plate
Sear hot and fast; slice thin
Skirt Steak — The Fajita Steak, Done Right.
If there's one steak built for high heat and a fast cook, it's the skirt. Cut from the plate, it's long, thin, and threaded with an open grain that packs an enormous amount of beef flavor into a lean piece of meat. It's the steak behind the best fajitas, tacos, and stir-fry you've had.
Ours is grain-finished Angus from our Indiana pastures, so that bold flavor comes with better marbling than the average skirt. It takes a marinade like a champ, but it's honestly great with just salt and fire.
Cook it hot and fast — a ripping grill or cast iron, a couple minutes a side, no more than medium-rare. Rest it, then slice thin against the grain. Because it's thin, timing is everything: get in, get a hard sear, get out.
Intentionally raised. For those who believe in better.