Fire up the grill for the ultimate steak night with our Beef Skirt Steak (Peeled) 3lb Argentina Grass-Fed 40+ Days Aged — a bold, flavorful cut prized by steak enthusiasts and Argentine asado lovers alike.
Sourced from the legendary grass-fed cattle roaming the lush Pampas of Argentina, this 3-pound peeled skirt steak delivers an intensely beefy, mineral-rich flavor with a clean, herbaceous finish that only comes from a pure grass diet. Naturally lean with excellent marbling along the grain, it offers that signature chewy-yet-tender texture and deep red color that sets premium grass-fed beef apart from ordinary grain-fed options.
The 40+ days of aging process take this skirt steak to another level. Extended aging tenderizes the meat through natural enzymes while dramatically concentrating the flavor into rich, nutty, buttery, and deeply savory notes with hints of roasted garlic and aged cheese. The peeled preparation (membrane removed) ensures a cleaner bite and even better seasoning penetration, making it easier to cook and enjoy every bite.
Packaged as a generous 3 lb whole peeled skirt steak, this cut is perfect for feeding 4–6 people when sliced for tacos, fajitas, carne asada, or traditional Argentine asado. Hormone-free, antibiotic-free, and raised with time-honored Argentine ranching expertise, it’s the top pick for anyone searching for aged grass-fed skirt steak, Argentina peeled skirt steak, aged outside skirt, or premium grass-fed fajita meat.
Best Way to Prepare: Hot & Fast Grill or Cast-Iron Sear (Argentine Asado Style)
Skirt steak loves high heat and quick cooking to keep it juicy and tender — the dry-aging makes it even more forgiving while enhancing that crave-worthy crust.
1. Prep: Pat the skirt steak completely dry. Season generously on both sides with kosher salt and freshly cracked black pepper (about ¾–1 tsp salt per pound). For authentic Argentine flavor, keep it simple with just salt, or add a light rub of garlic, oregano, and a touch of smoked paprika. Optional: drizzle with a little olive oil or ghee. Let it sit at room temperature for 30–45 minutes.
2. Hot Grill or Skillet:
- Preheat your grill (charcoal preferred for true asado flavor) or cast-iron skillet to screaming hot — 500–550°F+.
- Place the skirt steak directly over the hottest part of the grill. Cook 2–3 minutes per side for medium-rare (internal temperature 130–135°F). Do not overcook — skirt steak is best served rare to medium-rare.
3. Rest & Slice: Remove from heat and rest 5–10 minutes tented loosely with foil. This is critical for juice retention. Slice thinly against the grain at a sharp 45-degree angle for maximum tenderness.
4. Serve: Pile the sliced steak onto warm tortillas for street-style tacos, stuff into fajitas with grilled peppers and onions, or serve asado-style with chimichurri sauce, grilled vegetables, and crusty bread.
Pro Tips for Grass-Fed Skirt Steak Success:
- Grass-fed beef cooks faster than grain-fed, so watch it closely and pull it early.
- The long dry-aging already provides excellent tenderness — focus on high heat for a perfect crust.
- Always slice against the grain; this cut has a pronounced grain that becomes tough if cut with it.
- Classic pairing: bright, garlicky chimichurri — it cuts through the rich beef flavor beautifully.
This 3 lb peeled Argentina Grass-Fed 40+ Days Aged Skirt Steak delivers bold, authentic South American steakhouse flavor with the refined depth that only extended dry-aging can create. Perfect for weeknight tacos or weekend feasts — order yours today and taste the difference!
