Kara and Daryl Enright farm near Tweed, Ontario, a fourth-generation family raising a small herd of beef cattle and dry aging their cuts for about 21 days. The outside skirt steak is cut from the area between the ribs and the flank.
It takes a marinade well and cooks quickly on a hot grill. Slice it across the grain for fajitas, tacos or a late season steak salad, and let everyone gather to assemble their own.
