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Skirt steak is often used for fajitas, stir-fries, grilling, and tacos due to its rich flavor and quick-cooking properties.

Marinades featuring acidic ingredients like lime, vinegar, or citrus juice, combined with oil and spices, work well to enhance flavor and help tenderize the meat.

Yes, skirt steak is excellent for grilling due to its thin cut and ability to absorb marinades effectively.

Let it rest for a few minutes, then slice thinly against the grain to maximize tenderness.

Store raw skirt steak in the refrigerator, tightly wrapped, for up to 2 days or in the freezer for up to 3 months.

Use a meat thermometer to check for desired doneness or cut into the thickest part to check color—medium-rare is recommended.

Reheat gently in a skillet with a little oil over medium heat or briefly in the microwave, covered, to retain moisture.

You can buy it now on the MasGusto! Latino Market App and get it delivered to your home as fast as tomorrow.

Skirt steak should be cooked quickly over high heat, such as grilling or searing, and sliced thinly against the grain to maintain tenderness.

Marinate skirt steak for at least 30 minutes and up to 24 hours in the refrigerator for best flavor and texture.

Skirt steak is best cooked to medium-rare (130-135°F/54-57°C) for optimal tenderness.

Yes, you can broil skirt steak in the oven on high heat for about 2-4 minutes per side, depending on thickness.

Both are flavorful, lean cuts, but skirt steak is thinner, longer, and generally has a more pronounced grain and beefier flavor.

Popular dishes include fajitas, carne asada, tacos, sandwiches, and Asian stir-fries.

You can buy it at MasGusto! Latino Market, www.masgusto.com.

Yes, cooked skirt steak can be frozen. Let it cool, wrap tightly, and store in the freezer for up to 2 months.