Angus Beef Outside Skirt Steak

“Location, location, location.” It’s an old aphorism about what the three most important things in real estate are, but it might as well apply to butchery, too. Take skirt steak, for instance. Located in the plate portion, between the brisket and the flank of a cow, skirt steak is a tender, easy-grilling cut of beef that’s ideal for marinating and grilling. However, just the outside portion of the skirt steak (what’s known as “entraña” in Argentina) is an even more tender, well-marbled, and noticeably beefier-in-flavor cut that’s an eating experience all its own. It’s a small difference in location, but as you’ll see in every toothsome, full-flavored bite of Trader Joe’s Angus Beef Outside Skirt Steak, it makes all the difference.

Like all skirt steak, Outside Skirt is best prepped fast and with high heat, to preserve its buttery bite. We like to give it a quick marinade of lime juice, crushed garlic, and a glug of TJ’s EVOO before throwing it on the grill. It’s a superb steak, especially when enjoyed over a bed of grilled onions, with roasted potatoes and a dollop of Chimichurri, and it’s also terrific for tacos. Normally, you’d likely need to visit a specialty butcher to find entraña of this quality—it’s not something most grocery stores carry. Which is why we’re so excited to announce that Trader Joe’s Angus Beef Outside Skirt Steak is available in our refrigerators every day!