Skirt Steak

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Skirt steak…long, flat and flavorful.Though not the tenderest meat of the cow, this cut is like butter in beef. Marinate overnight with lime, cilantro, salt and pepper. The best thing? Marinating in lime means you can keep a bowl ready for up to a week to cook any time. Of course, the best way to cook this cheap cut, is on the barbecue (or pan-seared) very quickly. Alternatively, cooking low and slow will guarantee a nice tender cut. Cut against the gran to maximize tenderness.. Perfect for fajatas, ranchera, chinese stir-fry, churrasco

Also sold as

Entraña, 

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Description

Nutrition Facts

Strip steak

Amount per 100 grams
Calories 157
% Daily Value*
Total Fat 5g 4%
Saturated fat 5g 5%
Polyunsaturated fat 0g
Monounsaturated fat 0g
Trans fat 0g
Cholesterol 55mg
Sodium 0mg 0%
Potassium 0mg 0%
Total Carbohydrate 0g 0%
Dietary fiber 0g 0%
Sugar 0g
Protein 28g
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 0%

*Per cent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Hanger Steak Part of Cow - Steak Club
Where It’s Cut From: From the plate section of the cow (the front of the belly), it “hangs” off of the cow’s diaphragm.

Recipe:

The Best Way to Cook It: Pan-frying, grilling, broiling, roasting. Hanger steaks take to marinades very well, and some marinades can help to tenderize the meat. High heat and quick cooking is the best way to cook hanger steak. It can be stuffed, grilled, or seared.

Additional information

Weight N/A
Size

1kg, 2kg