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Easy To Prepare And Delicious Hagberg’s Skirt Steaks Always Make The Cut!

One look at our meat counter, and it’s obvious – there are many, many different cuts of beef. When choosing a cut, folks often go for familiar favorites like ribeyes, sirloin, and T-bones. And hey, it’s hard to argue with those premium cuts. But every cut of beef (and there are a lot of them) has unique characteristics, and some are better suited for particular dishes.

A delicious cut that is often overlooked is the skirt steak. A skirt steak is a long and flat cut of beef from the beef plate area right under the ribs. It has a rich, beefy flavor, and it’s also easy to prepare. We usually trim our skirt steaks to between 1 and 2 pounds.

How to Cook A Hagberg’s Skirt Steak

Start with the marinade. The skirt steak is made for marinade! Its rich beef flavor combines well with a variety of marinades. We have recipes for a couple of our favorites below.

Bath your skirt steak in your choice of marinade for 3 to 4 hours. Remove from marinade and pat dry to remove all excess liquid and bits of your marinade mix. A dry meat surface will help create that desirable crust everyone loves. Excess moisture reduces the chances of achieving a nice crust on the steak.

A skirt steak is best seared in a hot pan or on a hot grill. Place the steak on preheated a pan or grill on medium/high heat. Cook for 1-2 minutes per side for medium rare. A skirt steak is a thin and lean steak and is best when medium rare. Overcooking can result in a drier, chewier result.

After searing, rest the steak under a foil tent for two minutes, then slice across the grain (generally across the short part of the meat). Serve it up with some roasted potatoes and veggies, and enjoy!

Southwest Marinade
1-½ Cups Red Salsa
2 Cloves Garlic “smashed”
¼ Cup Olive Oil
1 Tbls Worcestershire
1 Tbls Lime Juice

Asian Marinade
1+½ Cups Soy Sauce
2 Tbls Ginger “grated”
1 tsp sesame seed oil
2 Garlic Cloves “smashed”
¼ Cups Olive Oil
1 Tbls Worcestershire
1 Tbls Lime Juice
2 Tbls Brown Sugar