Description
Inside Skirt Steak – Tender, Flavorful, and Rich
Our American Akaushi Wagyu Inside Skirt Steak is a premium cut that delivers a rich, buttery flavor and melt-in-your-mouth tenderness. Known for its exceptional marbling, this steak is perfect for grilling, searing, or pan-frying. Raised in the U.S. from the Akaushi Wagyu breed, this beef combines the best characteristics of Japanese Wagyu with American farming practices to produce a truly unique steak.
What Makes American Akaushi Wagyu Special?
The Inside Skirt Steak is characterized by its distinctive marbling that infuses the meat with a tenderness and flavor that is unmatched by standard beef. The result is a steak that not only tastes exceptional but is responsibly sourced.
Why Choose American Akaushi Wagyu Inside Skirt Steak?
Skirt steak is a flavorful, long cut that offers a perfect balance of tenderness and a beefy flavor. When paired with the rich marbling of Akaushi Wagyu, it becomes a cut that is perfect for a variety of dishes. Whether you’re grilling it for fajitas, stir-fries, or simply serving it with a side of vegetables, this steak’s deep flavor and juiciness will make any meal stand out. Its versatility in the kitchen makes it a top choice for both home cooks and professional chefs.
Cooking Tips
To get the most out of your Skirt Steak, cook it over high heat to achieve a crispy, seared exterior while keeping the interior tender and juicy. Let the steak rest before slicing to retain its flavorful juices. Always slice Skirt Steak against the grain for maximum tenderness.
Order Your American Akaushi Wagyu Skirt Steak Today!
Ready to experience a steak like no other? Order yours today and enjoy the ultimate in flavor and tenderness delivered right to your door.
Akaushi Wagyu Inside Skirt Steak is a flavorful and versatile cut of beef.
This long, thin cut is slightly narrower and thinner than the outside skirt steak, but it still offers the same deep beefy flavor and is ideal for dishes that require quick cooking and bold seasoning.
When sourced from Akaushi Wagyu cattle, the marbling ensures that the meat remains tender and flavorful, with a buttery texture that is characteristic of Wagyu beef.
The
Inside skirt steak is perfect for grilling, where the high heat can quickly sear the exterior while keeping the interior juicy and flavorful making it a favorite in Mexican cuisine, especially in fajitas and tacos, where its bold flavor pairs well with spices, onions, and peppers.
Thinly sliced inside skirt steak also works wonderfully in stir-fries, where it cooks quickly and absorbs the flavors of the sauce.
Grilled Inside Skirt Steak with Chimichurri Sauce
This recipe focuses on maximizing flavor and tenderness for your inside skirt steak. The chimichurri sauce adds a vibrant, herbaceous counterpoint to the rich, beefy taste.
Prep time: 30 minutes (plus marinating time)
Cook time: 4-6 minutes
Rest time: 5-10 minutes
Serves: 2-4
Ingredients:
For the Steak Marinade:
- 1.5-2 lbs Inside Skirt Steak, trimmed of excess fat and silver skin
- 1/4 cup Olive Oil
- 1/4 cup Lime Juice
- 2 cloves Garlic, minced
- 1 Jalapeño, seeded and minced (optional)
- 1 tbsp Chili Powder
- 1 tsp Cumin
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
For the Chimichurri Sauce:
- 1 cup Fresh Parsley, tightly packed
- 1/2 cup Fresh Cilantro, tightly packed
- 1/4 cup Fresh Oregano, tightly packed
- 2 cloves Garlic, minced
- 1/4 cup Red Wine Vinegar
- 1/2 cup Olive Oil
- 1/4 cup Red Onion, finely chopped
- 1 small Red Bell Pepper, finely chopped (optional)
- 1 Jalapeño, seeded and minced (optional)
- 1 tsp Dried Oregano
- 1/2 tsp Red Pepper Flakes (optional)
- Salt and Pepper to taste
Instructions:
- Marinate the Steak: In a large resealable bag or container, combine all the marinade ingredients. Add the skirt steak and ensure it's well coated. Marinate for at least 30 minutes, or up to 2 hours in the refrigerator. Avoid over marinating Akaushi Wagyu as longer marinating times break down this already tender the steak.
- Prepare the Chimichurri Sauce: While the steak marinates, prepare the chimichurri sauce. Combine all chimichurri ingredients in a food processor or blender and pulse until finely chopped and well combined. Don't over-process; you want some texture. Taste and adjust seasoning with salt and pepper as needed. Alternatively, you can finely chop all the ingredients by hand.
- Prepare the Grill: Preheat your grill to high heat.
- Grill the Steak: Remove the steak from the marinade and discard the marinade. Pat the steak dry with paper towels. This helps it sear better. Grill the steak for 2-3 minutes per side for medium-rare, or 3-4 minutes per side for medium. Inside skirt steak cooks quickly, so watch it closely to avoid overcooking. Use a meat thermometer to check the internal temperature if desired 120-125°F for rare, 130-135°F for medium-rare, 140-145°F for medium.
- Rest: Remove the steak from the grill and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute, making the steak more tender.
- Slice and Serve: Slice the skirt steak against the grain into thin strips. This is crucial for tenderness, as skirt steak has prominent muscle fibers. Serve the sliced steak immediately, topped generously with the chimichurri sauce.
Tips and Variations:
- For a spicier chimichurri, leave the seeds in the jalapeño or add more red pepper flakes.
- Serve the grilled skirt steak with your favorite sides, such as grilled vegetables, rice, or a simple salad.
- If you don't have a grill, you can pan-sear the steak in a hot skillet.
Enjoy your delicious grilled inside skirt steak with chimichurri sauce!
