At Ferme d'ORée, we raise an exceptional grass-fed Angus beef. Our secrets? First, we are probably the only farm in Québec that found a way to properly finish animals on grass. And that changes everything. Second, we work with the best Angus genetics from all over the world. Our cows are the best at what they do. At the Atelier d'ORée, we process these animals with care and respect, and we dry-age your beef to perfection.

The traditional steak used for fajitas, grass fed skirt steak is packed full of flavor. Similar to the flank steak, these steaks are also great for marinades and can be cooked on the grill, pan-seared, or slowly braised. Be sure to slice against the grain for a more tender bite! Or, try the two recipes below:

Stuffed skirt steak

• Skirt steak
• Salt and pepper
• Garlic powder
• 2 jalapeno peppers sliced thin
• 1 cup shredded cheddar cheese
• ½ cup cooked bacon in small pieces

• 3 Russet potatoes
• 2 tsp salt
• 1 tsp pepper
• Olive oil
• ¼ cup unsalted butter
• 1 tbsp minced garlic
• 1 tbsp Parmesan cheese, grated
• 1 tbsp chopped parsley

Preheat oven to 425F. Cut potatoes into wedges, toss in oil, salt, and pepper. Bake for 35-40 minutes, flipping wedges over halfway. Butterfly open the skirt steak in half and using a mallet or rolling pin flatten them some more. Lather with oil and season with salt, garlic, and pepper. Add cheese, jalapenos and bacon to one side leaving a ½ inch wide edge and fold closed. Use mallet to flatten the edges to seal. Set in fridge for 30 minutes.

Heat the grill to 400F and barbecue your skirt steak for 7-8 minutes on each side, until 130F internal temperature. Remove from heat and let rest for 10 minutes. While you wait, melt the butter in a small pan, add garlic, parmesan and parsley and cook for 5 minutes.

Slice steak against grain, drizzle butter oven potato wedges and enjoy with a crisp green salad.

Fiesta steak with grilled scallion salsa verde

-3 garlic cloves finely chopped

-1/2 cup rosé wine vinegar (or red)

- package of skirt steak (+- 1.4 lb) cut in 3 inch pieces

- salt

- 0.5 tbsp sugar + 2 tsp

-1 cup olive oil

- 1 bunch of scallions (10-12)

- half a jalapeño pepper finely chopped

Mix garlic and vinegar together in a large bowl, season steak with salt and 0.5 tbsp sugar and transfer steak to marinade. Let sit for 15 minutes.

Grill the scallions on med-high heat until charred and softened (8 minutes). Let cool slightly.

Grill steaks until 130 F internal temperature, 3-4 minutes per side. Remove from grill and let rest for 10 minutes.

Thinly slice scallions, transfer to bowl and add olive oil, jalapeno pepper 2 tbsp vinegar, 0.5 tbsp salt and 2 tsp sugar. Mix well. Slice steak against grain into ¼ inch strips. Spoon scallion salsa over- enjoy!