Grassfed Beef Inside Skirt Steak

Skirt steak is a long, flat steak that is known for its full flavor. This steak tastes best when marinated and is an excellent choice for fajitas. For best results, thinly slice against the grain. This cut weighs in at approximately 9oz. Order a single steak, or bundle five Inside Skirt Steaks together for a 5% savings! Recipe Grilled Chimichurri Inside Skirt Steak Ingredients: For the Inside Skirt Steak 2 inside skirt steaks (about 1.5 lbs each) 2 tablespoons olive oil 3 cloves garlic, minced 1 teaspoon smoked paprika 1 teaspoon cumin Salt and black pepper to taste For the Chimichurri Sauce 1 cup fresh parsley, finely chopped 1/4 cup fresh cilantro, finely chopped 4 cloves garlic, minced 1/2 cup extra-virgin olive oil 1/4 cup red wine vinegar 1 tablespoon dried oregano 1 teaspoon red pepper flakes (adjust to taste) Salt and black pepper to taste Instructions: Prepare the Inside Skirt Steak: Pat the inside skirt steaks dry with paper towels. Trim any excess fat. Season the Steaks: In a bowl, mix olive oil, minced garlic, smoked paprika, cumin, salt, and black pepper. Coat the inside skirt steaks with this marinade, ensuring they are well-covered. Let them marinate for at least 30 minutes, or refrigerate for a few hours for richer flavor. Preheat the Grill: Preheat your grill to medium-high heat. Grill the Skirt Steaks: Grill the marinated inside skirt steaks for approximately 3-4 minutes on each side for medium-rare, adjusting time for your preferred doneness. Prepare Chimichurri Sauce: In a separate bowl, combine chopped parsley, chopped cilantro, minced garlic, extra-virgin olive oil, red wine vinegar, dried oregano, red pepper flakes, salt, and black pepper. Mix well to create the chimichurri sauce. Rest and Slice: Once done, remove the inside skirt steaks from the grill and let them rest for about 5 minutes. Slice and Serve: Slice the inside skirt steaks against the grain into thin strips. Arrange them on a serving platter. Drizzle with Chimichurri: Drizzle the chimichurri sauce over the sliced inside skirt steaks. Serve this flavorful and aromatic dish with your favorite sides. The chimichurri sauce adds a zesty and herby kick to the perfectly grilled inside skirt steaks. History Inside Skirt Steak The Inside Skirt Steak, a flavorful and versatile cut of beef, is sourced from the diaphragm muscle of the cow, located in the abdominal cavity.  The name "inside skirt" refers to its location within the abdominal cavity, distinguishing it from the outer skirt steak. In the early 20th century, as culinary techniques evolved and chefs began experimenting with different cuts of beef, the Inside Skirt Steak gained recognition for its rich flavor profile and became popular among grillmasters and barbecue enthusiasts. The Inside Skirt Steak first gained popularity in the United States, particularly in regions with strong barbecue traditions like Texas and the Southwest. Its bold flavor and tender texture made it a favorite choice for grilling, smoking, and marinating. Fajitas, a Tex-Mex dish featuring thinly sliced skirt steak, played a significant role in popularizing the cut across the country. Today, the Inside Skirt Steak remains a beloved choice for those seeking a flavorful and economical cut of beef. Whether grilled, pan-seared, or braised, its versatility and robust flavor continue to make it a staple in kitchens and restaurants nationwide. Its popularity reflects a growing appreciation for alternative cuts of beef and the desire for bold and delicious flavors in culinary experiences.