🥩 Featured Cut of the Week: Skirt Steak
The Underrated Powerhouse That Delivers Every Time
Skirt steak doesn’t get the glory of ribeye or the prestige of filet mignon—but ask any experienced butcher, pitmaster, or taco truck chef what they’re grilling off-shift, and odds are it’s skirt.
Why? Because this cut punches way above its weight class when it comes to flavor, affordability, and versatility.
Let’s dive deep into what makes skirt steak a must-know cut for anyone serious about meat—and how to choose it, prep it, cook it, and serve it the right way.
🔬 What Exactly is Skirt Steak?
Skirt steak comes from the plate primal—the lower midsection of the cow, beneath the rib primal and in front of the flank. It’s a long, flat, ribbon-like cut with dense muscle fibers running in one direction (key for slicing).
There are actually two types:
1. Outside Skirt Steak
Comes from the diaphragm muscle
Thicker, more uniform, and more tender
Usually reserved for restaurants or wholesale accounts
2. Inside Skirt Steak
Comes from the transverse abdominal muscle
Longer, thinner, more irregular shape
Commonly found in grocery stores and butcher cases
Both are flavorful—but if you can get your hands on outside skirt, grab it.
💪 Why Skirt Steak Is a Butcher’s Favorite
Flavor Bomb: Skirt has more beefy intensity per bite than almost any other cut.
Quick Cook Time: Perfect for fast sears, hot grills, and busy weeknights.
Versatility: Use it in tacos, fajitas, stir-fry, steak salads, sandwiches, and more.
Budget Friendly: Lower price point than ribeye or NY strip (especially when buying in bulk or whole primals).
Big Yield: One skirt can feed multiple people when sliced thin.
This cut is forgivable on flavor, but not on technique. Nailing the cook temp and slicing it right is everything.
🔪 How to Prep Skirt Steak
Skirt steak benefits from a bit of attention before you hit the heat:
Trim the Silver Skin
Especially important on inside skirt. Silver skin won’t break down, so remove any tough membrane or gristle.
Optional Marinating
Skirt is thin and has a loose grain—so it drinks up marinade fast.
Try citrus (lime/orange), garlic, soy sauce, vinegar, olive oil, and cumin for carne asada-style builds.
1–4 hours is plenty. Don’t marinate overnight—it’ll break down too much.
Bring to Room Temp
Let it sit out 30–45 minutes before cooking for even searing.
🔥 How to Cook Skirt Steak (The Right Way)
This cut is all about high heat and speed. Think steakhouse crust with taco truck soul.
🔥 Grill Method
Preheat your grill to at least 450–500°F
Grill 2–3 minutes per side, max
Rest 5–10 minutes before slicing
🔥 Cast Iron Method
Cook with a little oil or beef tallow
Press with a spatula or grill weight for crust
Flip once, rest, and slice thin
🧪 Internal Temp Guide
✂️ The Golden Rule: Slice Against the Grain
Skirt has long muscle fibers, so if you slice with the grain, you’ll be chewing it like gum.
Always slice across the grain, at a 45-degree angle if possible, for max tenderness and bite.
đź’ˇ Pro move: Cut the skirt into 6-inch sections before slicing so you can rotate each section for proper grain direction.
🍽️ Best Ways to Serve Skirt Steak
Serve with lime, cilantro, pickled onion, and salsa
Sliced and seared with peppers and onions on a cast iron
Rest and slice thin for meal-prep or dinner builds
Add chimichurri, aioli, or grilled onions
🍛 Korean-style Bulgogi (thin-sliced, marinated, grilled fast)
🧠Butchery Tip: Buying in Bulk
If you love skirt steak and cook it often, ask your butcher about ordering it by the whole primal or cryovac pack. You'll often pay 30–40% less per pound, and you can freeze it in portions or prep a week’s worth of meals.
📦 Bonus: If you're buying whole primals, consider vacuum sealing pre-seasoned portions.
🧲 Great Pairings
Want to impress your guests or customers? Pair skirt steak with:
Smoked tallow tortillas
Homemade chimichurri or salsa verde
Grilled corn or elote-style sides
Mexican street-style rice & beans
IPA, mezcal, or red wine with bite
🧠FAQs
Q: Can I sous vide skirt steak?
A: Yes, but it’s best grilled or seared. Sous vide can work, but you lose some of the crusty goodness that makes it shine.
Q: What’s the difference between skirt and flank steak?
A: Flank comes from the lower rear belly and is leaner with tighter fibers. Skirt is looser, fattier, and more flavorful.
Q: Can I freeze skirt steak?
A: Absolutely. Freeze raw or cooked—just slice it after thawing to keep the texture right.
🎯 Final Thoughts
Skirt steak is a butcher’s secret weapon—a bold, flavorful, affordable cut that shines when handled right. It’s perfect for grilling, built for tacos, and makes weeknight meals feel like something special.
Master the prep. Slice it smart. And make it the star of your next cook.
📸 Show us your skirt steak dish—tag @TheMeatClass
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