Thin, pleated skirt cut: Delivers a unique, tender texture and chewy bite for fajitas
Heavily marbled: Ensures rich, buttery flavor and visual appeal
Loose grain structure: Makes meat easy to slice against the grain for tenderness
Dry-aged for 30 days: Enhances flavor and juiciness
Perfect for grilling: High heat searing and even cooking results
Summarized by Shop
This thin cut, from the underside of the cow, with its pleated "skirt" like appearance is the preferred choice for fajitas. Its loose grain make for a perfectly, just right, chewy, yet tender bite. The skirt steak is heavily marbled giving it a rich buttery taste. Cooking this cut to 130 degrees allows enough time for the temperature to