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Outside skirt steak is a unique cut full of rich fat marbling that’s best served medium-rare or medium. This rich marbling and tenderness mean it requires little seasoning other than coarse salt and a hint of black pepper or, if you wish, some light marinade. Outside skirt is best cooked evenly on each side over a searing hot grill, which ensures that the outside of the steak is crispy while the inside is moist and juicy. This cut has true global pedigree; it’s an all-time favorite in Argentina, where it’s known as entraña.
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