Skirt steak is a long, loose-grained cut from the diaphragm that takes marinades quickly and rewards a hard, fast sear over very high heat. Sliced thin against the grain, it turns tender despite being one of the chewier cuts on the animal.
Skirt steak is a long, loose-grained cut from the diaphragm that takes marinades quickly and rewards a hard, fast sear over very high heat. Sliced thin against the grain, it turns tender despite being one of the chewier cuts on the animal.
Skirt steak is a long, loose-grained cut from the diaphragm that takes marinades quickly and rewards a hard, fast sear over very high heat. Sliced thin against the grain, it turns tender despite being one of the chewier cuts on the animal.
Skirt steak is a long, loose-grained cut from the diaphragm that takes marinades quickly and rewards a hard, fast sear over very high heat. Sliced thin against the grain, it turns tender despite being one of the chewier cuts on the animal.
Skirt steak is a long, loose-grained cut from the diaphragm that takes marinades quickly and rewards a hard, fast sear over very high heat. Sliced thin against the grain, it turns tender despite being one of the chewier cuts on the animal.
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