Skip to product information
14 oz Skirt Steak 1 lb (12 steaks, 10.5 lb case)
  • 14 oz Skirt Steak 1 lb (12 steaks, 10.5 lb case)
  • 14 oz Skirt Steak 1 lb (12 steaks, 10.5 lb case)
  • 14 oz Skirt Steak 1 lb (12 steaks, 10.5 lb case)
  • 14 oz Skirt Steak 1 lb (12 steaks, 10.5 lb case)
14 oz Skirt Steak 1 lb (12 steaks, 10.5 lb case)

14 oz Skirt Steak 1 lb (12 steaks, 10.5 lb case)

$179.00 USD
Grilled Skirt Steak with Chimichurri
  1. Place the skirt steak in a marinade of olive oil, orange juice, lime juice, soy sauce, Worcestershire sauce, and red wine vinegar for 30 minutes to an hour.
  2. While the steak is marinading, prepare the chimichurri sauce by adding 1 cup of fresh flat-leaf parsley leaves, 3 to 4 garlic cloves, 2 tablespoons fresh oregano leaves or 2 teaspoons dried oregano, 1/3 cup extra virgin olive oil, 2 tablespoons red or white wine vinegar, 1/2 teaspoon sea salt, black pepper, and 1/4 teaspoon red pepper flakes to a food processor and blitzing until blended.
  3. Once the steak has finished marinading, heat your grill on high and gill the steak for 3-4 minutes per side, or until medium rare.
  4. Slice the steak against the grain, top with chimichurri sauce, and enjoy!
Fajitas
  1. Season the meat with chili powder, cumin, kosher salt, black pepper, paprika, garlic powder, onion powder, and crushed red pepper flakes, and toss in 1 Tbsp. of oil.
  2. Heat another Tbsp of oil in a pan over high heat.
  3. Cook sliced red and green peppers and white onions for 3-4 minute or until soft. Remove from pan.
  4. Place the steak in the same skillet and cook for 2-3 minutes. Flip the meat and cook for 1 additional minute.
  5. Add onions and peppers back to the pan and stir to combine.
  6. Serve hot over warm tortillas.