Kosher Beef Skirt Steak

Well marbled, the skirt steak is a thin, flat cut that can be surprisingly tender when cooked correctly. Marinade and cook on high heat very quickly on both sides — this cut is best served medium rare — and be sure to cut across the grain. Please note that although this cut is soaked in water after koshering, due to the nature of the muscle, this product retains more of the salt. If you're salt-sensitive, you may want to consider soaking the meat in cold water prior to cooking, and/or limiting the amount of salt you use in the cooking process.