What Is Skirt Steak?
Skirt steak is a long, flat, and thin cut of beef known for its intense beefy flavor and distinctive grain due to connective tissue in the cut. It comes from the plate primal, located just below the rib section and near the abdomen of the cow.
There are two types of skirt steak:
- Outside Skirt Steak
- Comes from the diaphragm muscle
- More uniform in shape
- Thicker and more desirable in texture
- Inside Skirt Steak
- Comes from the transversus abdominis muscle
- A bit thinner and wider than outside skirt
- Most commonly available
Despite its tougher texture, skirt steak is prized for its rich, beef-forward taste, which makes it ideal for marinating and high-heat cooking. Cooked right, skirt steak turns from tough to tender and brings more flavor than cuts twice the price.
🔥 Cooking and Preparation
- Best Uses: Skirt steak is ideal for grilling, searing, broiling, or stir-frying. It’s often used in fajitas, tacos, and Asian-style dishes due to its quick cook time and bold flavor.
- Marinades: The coarse texture and loose grain make it perfect for absorbing marinades — especially those with acids like lime, vinegar, or wine.
- Cooking Tips:
- Cook over very high heat (grill, broiler, or cast iron)
- Do not overcook — skirt steak becomes chewy if taken past medium
- Rest the meat for 5–10 minutes before slicing
- Slicing: Always slice against the grain — this means cutting perpendicular to the visible muscle fibers. This shortens the fibers and results in a much more tender bite.
🍽️ Common Dishes Featuring Skirt Steak
If you’re looking for some meal inspiration, check out our Grilled Skirt Steak with Garlic and Herbs tutorial!
- Fajitas
- Korean bulgogi
- Carne asada
- Stir-fry
- Grilled steak salads or sandwiches
How to Order and Store
Wanna give the skirt steak a try? Lucky for you, we always have frozen skirt steak on hand. Just swing by the store, call in, or order on our website to try this cut!
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- Availability: Skirt steak will not be labeled by type (inside or outside), but is almost always available upon request and by order!
- Packaging: Typically sold in long, ribbon-like strips. Expect shrinkage during cooking due to its fat content.
- Storage Tips:
- Store raw in the fridge for up to 5 days
- Freeze for up to 12 months (vacuum sealed recommended)
- Cooked steak lasts about 4 days in the fridge or 3 months in the freezer
