Beef skirt is a unique and flavorful steak cut that comes from the plate primal of the cow. It’s growing in popularity for its robust, beefy flavor and versatility. But what exactly is skirt steak and how do you cook it? Let’s take a closer look.
What Part of the Cow is Skirt Steak?
Skirt steak comes from the diaphragm muscles located inside the chest cavity of the cow, specifically the bottom part of the short plate primal. There are two separate skirt steak muscles:
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Outside skirt steak This is the diaphragm muscle attached to the 6th through 12th ribs on the outside of the chest cavity It has a membrane that needs to be removed before cooking
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Inside skirt steak: The inside skirt lies below and further back, attached to the lower ribs and extending into the flank primal.
Skirt steak is long, flat and thin, around 20-24 inches by 3-4 inches when trimmed. There are only two per side of the cow, making it a limited cut. The outside skirt is more commonly sold since it’s thicker and uniform in shape.
Is Skirt Steak Tender?
Skirt steak is less tender than premium steaks like ribeye or tenderloin. It contains a good amount of tough connective tissue since it’s a hard-working muscle Proper slicing, marinating and quick cooking helps maximize tenderness
Inside skirt steak has slightly wider grain and more fat, so it may be a little more tender. But in general, skirt steak is valued more for its deep, beefy flavor rather than tenderness.
Skirt Steak vs Flank Steak
Flank steak comes from a completely different part of the cow, the abdominal muscle of the flank primal. But it’s often confused with skirt steak because they share some traits:
- Thin, flat shape
- Tough connective tissue
- Bold beef flavor
- Benefits from marinating
The main difference is flavor – skirt steak is more intensely beefy. Flank steak is milder in flavor. Also, flank steak grain runs lengthwise while skirt steak grain runs crosswise.
How to Cook Skirt Steak
There are a few keys to cooking skirt steak perfectly:
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Marinate: A marinade tenderizes and adds lots of flavor. Skirt steak absorbs marinade well.
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Use high heat: Cook over very high heat, like a hot grill or cast iron skillet. This sears the outside without overcooking the inside.
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Don’t overcook: Cook no more than medium rare, around 2-3 minutes per side. The connective tissue makes it tough if cooked too long.
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Let it rest: Letting it rest 5 minutes allows juices to redistribute so it’s juicier and more tender.
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Slice against the grain: This cuts through the long muscle fibers, yielding more tender bites.
How to Grill Skirt Steak
Grilling is a perfect cooking method for skirt steak. Follow these tips:
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Trim: Remove any excess fat or silver skin.
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Season: Use a spice rub or marinade for flavor.
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Get grill very hot: Heat your grill as hot as possible, around 500°F.
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Cook 2-3 minutes per side: Resist flipping constantly. Just flip once.
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Check doneness: Use a meat thermometer for medium rare (135°F).
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Let rest: This allows juices to reabsorb for a juicier steak.
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Slice against grain: Cut across the long muscle fibers for tenderness.
Skirt Steak Marinade Ideas
Marinating is almost a must for skirt steak to boost flavor and tenderness. Try these easy marinades:
- Tequila-lime
- Garlic, soy sauce, brown sugar
- Red wine, rosemary, garlic
- Chimichurri
- Teriyaki
Let it marinate 30 minutes up to overnight. The meat won’t absorb much after 8 hours.
How to Slice Skirt Steak
Slicing across the grain is crucial for skirt steak. Follow these steps:
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Place steak on cutting board with the grain running left to right.
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Slice across the grain at a 45° angle into thin strips.
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Cut strips into bite-sized pieces if desired.
Slicing with the grain makes it chewy. Slicing against makes it tender.
Is Skirt Steak Good for Grilling?
Yes! Skirt steak is ideal for grilling. The high dry heat of the grill sears the outside while leaving the inside rare to medium rare. Skirt steak’s thin profile means it cooks fast over direct grill heat.
Just be sure to only cook to medium rare at most. Anything more will make it tough.
Skirt Steak Recipes
Skirt steak is extremely versatile for recipes. Try it in these delicious dishes:
- Fajitas – classic use for flavorful skirt steak
- Steak salad – slice thinly and serve over greens
- Philly cheesesteak – thinly sliced on a hoagie
- Stir fry – velvet marinade and quick cooking
- Tacos – slice for tacos with salsa and guacamole
- Steak sandwich – caramelized onions and chimichurri
Any recipe calling for flank steak would also work well with skirt steak.
Can You Braise Skirt Steak?
Yes, braising is a great option for skirt steak. The combination of moist heat and time breaks down connective tissue for tenderness.
To braise:
- Sear all sides over high heat first.
- Braise for 1-2 hours in flavorful liquid like wine, broth or barbecue sauce.
- Slice across the grain after braising.
The slower cooking yields incredibly tender, fall-apart pieces of skirt steak.
Is Skirt Steak Good for Grilling?
Absolutely! Skirt steak is perfect for grilling. The high dry heat quickly browns the exterior while keeping the inside medium rare and juicy.
Follow these tips for grilling skirt steak:
- Get your grill very hot, around 500°F.
- Cook for just 2-3 minutes per side.
- Slice thinly across the grain after grilling.
- Add a marinade for extra flavor.
The quick cooking prevents it from drying out. Skirt steak was born to be grilled!
Where to Buy Skirt Steak
You can easily find skirt steak at your local grocery store or butcher shop. It may also be labeled as:
- Inside skirt steak
- Outside skirt steak
- Fajita meat
- Philadelphia steak
- Roumanian steak
It’s sometimes sold pre-marinated for fajitas. Look for uniform thickness without too much external fat.
You may need to ask the butcher counter if it’s not displayed. Skirt steak is growing in popularity, so most butcher shops carry it.
How Much Does Skirt Steak Cost?
Skirt steak is one of the more affordable steak cuts, usually ranging from $7-12 per pound. It’s cheaper than premium steaks like ribeye or tenderloin.
The price can vary depending on the source and quality. Grass-fed or organic skirt steak may cost a little more per pound.
Even at a higher price, it’s a great value for the rich, beefy flavor. A little goes a long way in terms of taste.
Is Skirt Steak Healthy?
Yes, skirt steak is a healthy red meat option. Here are some of the benefits:
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Leaner than other cuts like ribeye since it’s a working muscle.
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Rich in protein, zinc, iron, selenium and B-vitamins.
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Doesn’t have too much saturated fat when trimmed properly.
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No carbs so fits into low-carb diets.
Go for grass-fed skirt steak when possible for a high quality source of protein and nutrients.
Skirt Steak vs Hanger Steak
Hanger and skirt steak are two different cuts, but sometimes confused due to similar names and characteristics. Here’s how they differ:
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Location: Hanger is from the diaphragm near the kidneys; skirt is from lower chest.
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Shape: Hanger is more irregular while skirt is long and uniform.
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Texture: Hanger is slightly more tender with finer grain.
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Flavor: Skirt steak is more robust and beefy.
Hanger steak is sometimes called “skirt steak” in the UK, while in the US skirt and hanger are distinctly different cuts.
In Summary
Skirt steak is a thin, long cut from the diaphragm muscle of the cow. It’s prized for its deep beefy flavor rather than tenderness. Quick grilling, slicing against the grain and marinades help maximize its texture. Skirt steak shines in recipes like fajitas, stir fry, tacos and steak salads. While not the most tender steak, it packs a flavor punch at an affordable price.
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What Does Skirt Steak Taste Like?
Skirt steak has an intensely beefy flavor—even more flavor than the flank steak, which is similar in shape and size. The skirt is an ideal steak for marinating and will easily take on those flavors.
How to Cook Skirt Steak
Both the outside and inside skirts have a good amount of fat within and between the muscle strands, which helps keep it moist when grilling. The grain on the inside skirt is a little bit wider, so it might have slightly more fat.
A lot of skirt steak recipes call for marinating the meat before grilling it, and because of its looser structure, skirt steak will absorb the flavors of the marinade quite well. But theres no need to marinate it for more than 30 minutes or so, as marinating does not tenderize meat.
Since skirt steak is tough, the best way to cook it is very quickly over the hottest grill you can get. Some people will even skip the grill altogether and cook it directly on the coals. This works quite well, because you do not want to overcook skirt steak. Cooking it directly on the coals gets the surface of the meat nice and brown very quickly, without cooking the inside of the meat for too long. Ideal doneness is medium-rare to medium.
Most importantly, skirt steak absolutely must be sliced thinly against the grain. Because its so long, your best bet is to cut it into shorter sections first and then slice those sections across the grain.
How to Cook Skirt Steak
FAQ
What is another name for beef skirt?
| Beef cuts | |
|---|---|
| Alternative names | Romanian tenderloin; Romanian steak; Philadelphia steak; Arrachera (Mx). |
| Type | Plate cut of beef |
Is beef skirt a good cut?
Yes! Skirt steak is seriously one of my favorite cuts of beef. It has a lot of flavor and is very tender when cooked correctly.
Is beef skirt steak tough?
Skirt steak is a cut of meat that has very large and pronounced muscle fibers. They are so big and tough that they are damned tough to chew through. If you look at the meat, you’ll actually see long striations that are the directions all the strands of muscle are running.
What can I use instead of beef skirt?
Skirt Steak — If you can’t find skirt steak, you can substitute with hanger or flank steak.