Keep cutting boards separate from other food prep areas and serving platters.Keep raw meat and meat juices away from other foods.Wash hands well in hot, soapy water before handling raw meat.To avoid cross-contamination and prevent food-borne illnesses, follow these easy steps: Good source of iron, niacin and vitamin B6.Excellent source of vitamin B12, protein and zinc.Recommended cooking method: skillet, grill or broil. Pair this steak with your favorite marinade and cook quickly over high heat to create savory fajitas and stir-fry dishes. Drizzle servings with reduced coffee-cola marinade.The Choice Skirt Steak is a lean cut of quality beef that is prized for its natural rich flavor. Remove meat to a platter and let rest for at least 5 minutes before slicing thinly across the grain to serve.An instant-read meat thermometer inserted into the center of a piece should read 125 to 130 degrees F (52 to 54 degrees C). When the surface of the meat looks shiny and wet from juices being forced up to the surface, the meat is medium-rare to medium in doneness. Place thin cooked pieces onto thicker pieces of meat to prevent thin ones from overcooking. Grill meat on the preheated grill until steak pieces are still pink inside and meat has good grill marks, about 4 minutes per side.Strain through a fine-mesh sieve into a bowl. Pour marinade into a saucepan over medium heat and simmer until slightly thickened, about 10 minutes.Season both sides of meat with salt and cayenne pepper to taste. Pat meat thoroughly dry with paper towels.

Remove meat from marinade save the marinade.

Preheat an outdoor grill for medium-high heat.Marinate 8 to 12 hours in refrigerator or overnight. Submerge the meat totally in the marinade place a piece of plastic wrap onto meat and marinade surface. Unroll the skirt steak and cut into 6-inch lengths with the grain, using kitchen scissors.Place garlic into a nonreactive bowl and whisk in cola, coffee, rice vinegar, ketchup, black pepper, 1 teaspoon salt, rosemary, and hot sauce until thoroughly combined.Always Antibiotic and Hormone free.Ĭattle are fed an optimized mixture of Grass, Organic Grass, Corn and Distillers Corn Grain. Raised and marketed for high end steakhouses, you can enjoy the same top notch quality at home from Prosper Meats with our Prosper Steakhouse cuts. Always Hormone free.ġ (12 fluid ounce) can or bottle cola-flavored carbonated beverageġ 1/2 teaspoons freshly ground black pepperġ/4 teaspoon Louisiana-style hot sauce, or to tasteġ (1 1/4 pound) beef skirt steak - trimmed of large fat chunk Very lean beef with little to no fat content. Watch Chefs Lon Symensma ( ChoLon Owner/Executive Chef, Culinary Olympics silver medalist and American Culinary Federation National Junior Chef of the Year winner) and Fernando Riuz (a Food Network Chopped Champion, Guy's Grocery Games Champion and Beat Bobby Flay victor) discuss their thoughts on some of the less mainstream cuts of beef:Ĭertified USDA Organic cattle are raised on 100% Organic Grass from ween while grazing in open pastures, never in a feed lot. Speaking of versatility, skirt steaks are also known as Philadelphia steaks, not to be confused with Philly Cheesesteaks, for which you'll want a ribeye steak or flank steak. Skirt steak comes from the Plate Primal region directly beneath the Rib Primal region and is home to short ribs and ground beef as well. Maximize the tenderness of your skirt steak by slicing it against the grain and by either braising it or cooking it more towards the rare end of the spectrum. Thin, versatile, and known for their robust flavor, skirt steaks are also fantastic marinated and seared, braised, or in your favorite stir-fry dish. Chances are if you've eaten beef fajitas, you've eaten (and loved!) a skirt steak.

Skirt steam