Brazilian Beef Thick Skirt “Whole Cut” Chilled 1.5 Kg

Beef Thick Skirt: Skirt steak is a cut of beef steak from the plate. It is long, flat, and prized for its flavor rather than tenderness. It is also known as Arrachera; Fajita Meat; Fajita Steak; Skirt Steak. Marinate and grill hot for fajitas or use for stir-fry. Skirt steak has even more intense beefy flavor than flank steak. It does contain more tough muscles than flank steak, though, so should only be cooked to rare or medium rare for the most tender texture. It should also be cut against the grain when served. There are two additional ways to tenderize skirt steak: chemical and mechanical. The chemical method involves marinating the skirt steak in some sort of acid, like lime juice or vinegar, for several hours or overnight. This helps break down some of the meat fibers. Skirt steak is thin and lean, so going past medium-rare or medium doneness will yield an extremely dry and chewy steak. Cook it hot! Cook it fast with high heat, instead of low heat for slow cooking. There is not much connective tissue in skirt steak. Skirt steak needs just a short marinating time. It’s quite porous and takes on flavors faster than just about any other cut of meat. Another cooking option is to prepare a hot fire in a charcoal or gas grill and oil the grill grates. Grill the steak for 3 to 5 minutes on each side, until done to the degree of doneness you prefer. Let the skirt steaks rest for 5 minutes before slicing to serve.

Contains: “1.5 Kg” Brazilian Beef Thick Skirt “Whole Cut” Chilled