USDA Choice Outside Skirt Steak
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About this gift
The fajita cut — and a lot more than that.
Outside skirt comes from the plate, under the ribs. It's the thicker and better-marbled of the two skirts, the one restaurants ask for, and it has the most pronounced grain of any steak in the case. That grain is why it picks up more char on a hot grill than anything else, and why slicing it thin across the fibers matters more here than on any other cut.
Each steak is cut to about 8 ounces, hand-cut with care in Texas and wet aged a minimum of 28 days. No added hormones or antibiotics. Ever.
Two to four minutes a side over direct heat, a short rest, then slice. It's the classic fajita steak, but it's just as good in street tacos, a steak sandwich, a rice bowl, or under chimichurri.
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