Steaks
How to Cook a Skirt Steak
Target
Medium-rare
Pull at
120°F
Rest
5 min
Thin and tight-grained, so it's done in a flash. Whatever method you’re using, salt your steak an hour or two before cooking, even better to salt early and leave to absorb uncovered in the fridge for a few hours. Pull it out about 30 minutes before it hits the heat so it comes up close to room temp and cooks evenly.
On the skillet or grill
Get the grill or oiled cast iron screaming hot, and sear your North 36 Farms Skirt Steak a couple minutes a side. Pull it at 120F for a 130 medium-rare, rest it 5 minutes, then slice it thin across the grain. On the grill it takes about two minutes flat and it's ready.
Inside vs outside
Richer and more marbled than the inside skirt, and just as fast. It's thin enough that another minute takes it from perfect to gone, so stay on it.
Marinade
Want to level up? Give it a marinade a few hours ahead with citrus, soy, olive oil, and some minced garlic.
Shop the Inside SkirtShop the Outside Skirt
From our farm in Middle Tennessee.
