The perfect meat for fajitas or tacos, the chewy and thin consistency of skirt steak adapts to marinades quickly and powerfully. We marinades one of our grass fed skirt steaks for lunch and were pleasantly surprised by how quickly the sweet and salty taste locked in. The end result was both tender and delicate – the meat practically melted in your mouth.
- Beetnik grass fed skirt steak
- equal parts tamari sauce and honey
- one to two cloves garlic, mashed
Combine the honey, tamari and garlic in a bowl (or zip lock bag) and mix well. Add the thawed skirt steak and let sit in a fridge for 1-2 hours. Once finished, remove steak and place on grill or skillet. Cook it on high heat and sear the meat quickly, as grass fed beef cooks much faster than grain fed beef.