Grab an iced tea and sit for a minute. I’ve got a meal idea that’s easy on cleanup, fun to eat, and fits right into your busy summer life. It’s one of those “try it, you’ll like it” recipes we keep coming back to.

SKIRT STEAK

WHERE IT COMES FROM

This week's cut comes from the plate, the section just below the ribs. It’s a hardworking muscle, full of bold, beefy flavor and gorgeous grain. It’s not a fancy cut, but it delivers big flavor when treated right, especially on the grill or in a sizzling skillet.

BEFORE AND AFTER: Skirt Steak Magic

You don’t need much to turn this cut into something craveable: A quick marinade, a hot pan, and a sharp knife to slice it across the grain. Pile it high over crispy fries, and suddenly Tuesday night feels like a summer food truck parked in your own kitchen.

THIS WEEK’S RECIPE: Carne Asada Fries

We tested this one, and let’s just say... no one was late for dinner.

Smoky steak, melty cheese, golden fries, and your favorite toppings. You can eat it with a fork, but we won’t blame you if you grab a fry straight from the tray.

It's fast, fun, full of flavor,  and yes, skirt steak is included in every T Bar J beef share.

See What Beef Shares are in Stock

Thanks for being here:

Whether you’re new to our list or have a T Bar J freezer full of beef, I’m so glad you’re part of this community.

Every week, I get to share a little piece of ranch life, a recipe we love, and the beef we’re proud to raise.  It means the world that you keep showing up to read, reply, and cook along with us.

We wouldn’t be here without families like yours who care about how their food is raised and who they’re buying it from. So thank you, truly, for letting us be part of your table.