The Juicy Details
Home cooks that appreciate versatility and short cook times have one thing in common: a love of Good Silver Steak Co.’s American Wagyu Inside Skirt Steaks. That’s because our decadently tender and indulgently juicy inside skirt steaks require little more than a quick sear or stir fry to deliver a beefy flavor that holds up against bold marinades and sauces.
The prominent muscle grain not only gives our American Wagyu Inside Skirt Steak an instantly recognizable look, but also makes this cut ideal for thinly sliced bites of medium-rare perfection. Whether you’re looking to elevate a weeknight steak and sliced almond salad or bring out showstopping tacos and fajitas for a fiesta with friends, our inside skirt steaks are sure to impress.
- Prepare your marinade. Lime juice, garlic, onions, peppers, cumin, salt, and chili powder do wonders for Mexican dishes. In the mood for Chinese food? Soy sauce, rice vinegar, sesame oil, ginger, garlic, brown sugar, chilis, sriracha, and onion deliver a flavor profile that’ll leave you wondering why you ever ordered take-out.
- Marinate your inside skirt steak. A rich marinade elevates the full-bodied beef flavor, and this thin cut only requires a 30-minute flavor bath.
- Cook your inside skirt steak on high heat to deliver the perfect flavor or texture. Be it on the grill, in a pan, or tossed in a wok, you want to sear the beef for a nice crust quickly. Sear for 2–5 minutes per side for the recommended medium-rare serving temperature.
- Once you’re ready to serve, thinly slice the inside skirt steak against the grain to ensure each bite is not only flavor-packed but also sensationally tender.
As with most steaks, your favorite form of potato is always a great choice. Fresh chimichurri’s garlicky, acidic, and herby profile takes our inside skirt steak to a whole new level. Guacamole and street corn are classic pairings guaranteed to delight for Mexican-inspired dishes. A bed of jasmine rice topped with Asian-inspired marinated American Wagyu Inside Skirt Steak partners exceptionally well with Asian-style green beans, charred edamame, and roasted broccoli.
You’ll never go wrong with an ice-cold Mexican lager or cup of sake for marinated inside skirt steaks. A glass of Chianti, cabernet franc, garnacha, or malbec really helps accentuate the intense flavor and chew provided by these cuts.Now all that’s left to do is sip, slice, and savor.