ORGANIC Dry-Aged Skirt Steak

ORGANIC dry aged skirt steak – The fine cut with character

The skirt s teak is one of the most aromatic cuts – intense in flavor, wonderfully juicy, and wonderfully tender thanks to its fine fiber structure. Organic and dry-aged on the bone, it's a true highlight for connoisseurs and gourmets.

Our ORGANIC skirt steak comes from species-appropriate, organic farming – with plenty of grazing, natural feeding and respectful treatment of the animals. Dry-aged maturation gives the steak its incomparable nutty aroma and a noble texture that melts in the mouth.

Organic control body: DE-ÖKO-003

Best before: 6 months at -18 degrees

Allergens: None

Origin / Slaughtering / Cutting / Packaging

DE / DE / DE / DE

Preparation of organic dry-aged skirt steak

The organic skirt steak can, of course, be prepared like a normal skirt steak in a pan or on the grill without seasoning. However, since this cutextremely aromatiche can also tolerate a without diluting the meat flavor.

You can make a marinade of olive oil, orange juice, lime juice, soy and Worcestershire sauce, as well as some red wine vinegar, chopped garlic cloves, salt and pepper. Let the skirt steak marinate for a few hours, but at least two hours, before cooking. It is then grilled over direct heat under constant turning, as the marinade quickly creates a crust and this should not turn black.

Preparation in the oven:

Sear the meat well on all sides and then let it rest in the oven at about 120 degrees until the desired core temperature is reached.

Preparation in the pan:

Sear the meat well on all sides, turning it constantly in the pan

Preparation on the grill:

Heat directly over the flame from all sides and then let it cook in the indirect area until the desired core temperature is reached.

Seasoning:

Although the marinade already imparts a lot of flavor to the meat, the skirt steak can still tolerate other flavors. A Argentinian herb sauce is almost always served with steak in South America and is easy to make and adjust to your own taste.

For example, you can put flat-leaf parsley, olive oil, garlic cloves, apple cider vinegar, salt and pepper, as well as a little oregano and thyme in a mortar and pestle and grind everything into a thick sauce. Add the olive oil gradually so you can control the consistency.

Degree of doneness:

The core temperature should be between 55 and 57 degrees Celsius. This is best measured with a core temperature probe. This way, you're always on the safe side.

Which wine:

A strong and dry red wine, e.g. Cabernet Sauvignon