Churrasco & Chimichurri
This is one of Meat N' Bone's most popular cuts of steak. It is flavorful and delicious. It needs to be cooked over high heat and it is best cooked on the grill (although we can cook it using cast iron skillets, a griddle, or a broiler).
We carry TWO grades of Outside Skirt, USDA Prime sourced from the state of Nebraska. We wet age it for 30 days. We also carry Wagyu outside skirt steak. Is it worth it? For some. The Meat N' Bone skirt steaks are so good it is hard to recommend spending more for the Wagyu.
We serve it with our house-made chimichurri sauce, made with fresh parsley and olive oil.
ABOUT THE OUTSIDE SKIRT
Known in the southern hemisphere as "Entraña", the skirt steak is probably the most flavorful cut of beef in a steer, and while often dismissed because it's tougher than other cuts, its a great steak for grilling.
Every side of the beef has 2 skirts, one inside and one outside. The outside skirt is the premium skirt. Every high-end restaurant and steakhouse uses outside skirts because they are more tender. The Outer Skirt is the Ribeye of the skirt while the Inner Skirt is the sirloin.
The skirt is often confused with the flank steak, which while similar, is a very different cut of meat. Unlike its tougher brother, Skirt does not need to be marinated and salt is all you need to season it.
Minimun Order Size: 8 Portions
Equipment Required: Grill, Broiler, or similar.
Plating: Not required. Must be plated. This is a sit-down-and-eat kind of item
Recommended Addons: Red wine, beer, etc..
Priced per order, will arrive prepped and ready to finish at the destination. Labor and serving-ware not included. Plated meals require 1 Server per 10 Guests and Station/Buffets require 1 Server per 30 guests. Get The Cook service personnel are required for all receptions and hospital functions.