Beef Skirt Steak
Grass-fed skirt steak is a long, thin, richly marbled cut known for its versatility and bold beef flavor. It’s a favorite for fajitas, stir-fries, and tacos—any dish where quick cooking and big flavor matter. It’s best served medium-rare and sliced thin across the grain to highlight its texture and taste.
Available In
$37.48*
$29.99 / lb
Avg. Wt 1.3 lb.
The Walden Way Guarantee
Our cattle are 100% grass-fed and pasture-raised on small, independent East Coast farms using regenerative grazing practices. They roam freely with seasonal access to forage and are raised with the highest standards of humane care. No grain, growth enhancers, antibiotics, hormones, or animal by-products—ever.
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Where It Comes From
This cut comes from the plate primal, located just below the rib section of the cow. Specifically, it’s the diaphragm muscle, which means it’s well-exercised and packed with coarse, loose fibers—great for soaking up marinades and delivering deep, beefy flavor.
Cooking Notes
Cook skirt steak hot and fast—grilled, broiled, or pan-seared over high heat—just long enough to sear the outside while keeping the inside juicy. A marinade helps tenderize and boost flavor, and slicing it thinly against the grain is essential for tenderness. Let it rest before slicing to keep all that juice where it belongs.
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Broil
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Grill
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Marinate
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Skillet
