Grass Fed Skirt Steak
If you’re in the vicinity of Au Sable Chasm (or Au Sable Brewing for that matter), make sure to plan a stop at Mace Chasm Farm. We like many of their products - I really hope they bring back their chicken liver pate - but it was their skirt steak that recently blew us away. At about $24 a pound, it’s pricier than what you might find at the supermarket, but it’s also a much better cut than you usually find. Instead of the skinny, thin inside cut, their skirt steak looks to be the outside cut. It’s wider, thicker, juicier, and more flavorful than any other skirt steak I’ve bought. They process their Devon cows, and the craft butchery shows up in that there is no waste to trim away. That 1-pound package fed three easily and could have fed four.
Though skirt steak often gets marinated - it’s a fave for fajitas - the deep flavor of this grass-fed beef is so good that salt and pepper is about all you need. We seasoned it, seared it, sliced it (make sure to do that across the grain), and served it over a green salad with blue cheese. Then we swooned.
Where to get it: You can buy their skirt steak, along with other beef cuts plus pork, turkey, and chicken at their farm store on Mace Chasm Road. Their meats are also stocked at Sugar House Creamery in Upper Jay and sold at the farmer’s markets held in Schroon Lake, Keene Valley, and Saranac Lake.