What is Skirt Steak? The Ultimate Fajita Cut Guide
Complete guide to skirt steak - inside vs outside cut, why it's perfect for fajitas, best cooking methods, and the secret to tender results
Chef Steven Harty
Professional Chef
30+ years experience
30+ years professional experience, trained under Rick Bayless. Specializes in precision cooking.
Education
Culinary Training under Chef Rick Bayless
Quick Answer
Skirt steak is a long, thin cut from the cow's diaphragm muscles. Prized for intense beefy flavor, it's the traditional cut for fajitas and cooks in just 2-3 minutes per side. Always slice thin against the grain.
Understanding Skirt Steak
What Makes It Special
Skirt steak comes from the diaphragm muscle (the plate section). Most flavorful cut of beef per dollar. Loose grain structure absorbs marinades quickly.
→ Flavor: Most intense beef flavor of any cut
Physical Description
Long, thin, ribbon-like cut. Grain runs across the width (perpendicular to flank). Two types: inside and outside skirt.
→ Dimensions: 20-24" long, 3-4" wide, ½-1" thick
Value Proposition
More expensive than flank ($10-15/lb) but superior flavor. Less common in stores - often need to request from butcher.
→ Restaurant secret: Most fajita restaurants use skirt
Key Differences from Flank
- ✓ Grain direction: Runs across width (flank runs lengthwise)
- ✓ Thickness: Thinner than flank steak
- ✓ Fat content: More marbling than flank
- ✓ Cooking time: Faster (2-3 min per side vs 4-6 min)
- ✓ Texture: Looser grain, more tender when sliced correctly
- ✓ Price: Generally more expensive than flank
Inside vs Outside Skirt
Outside Skirt (Premium)
- ✓ Thicker and more uniform
- ✓ Better marbling
- ✓ More tender
- ✓ Higher price ($12-15/lb)
- ✓ What restaurants use
- ✓ Easier to cook evenly
Inside Skirt (Common)
- • Thinner and less uniform
- • Leaner with membrane
- • Good flavor, chewier
- • Lower price ($8-12/lb)
- • More widely available
- • Needs trimming
💡 Pro Tip
Always ask butcher for "outside skirt" if making fajitas for company. The extra cost is worth it for the superior tenderness and consistent thickness.
Skirt Steak vs Flank Steak
| Feature | Skirt Steak | Flank Steak |
|---|---|---|
| Location | Diaphragm (plate) | Abdomen (flank) |
| Grain Direction | Across width | Along length |
| Thickness | ½-1 inch | 1-1.5 inches |
| Marbling | More fat | Very lean |
| Price | $10-15/lb | $8-12/lb |
| Cooking Time | 2-3 min/side | 4-6 min/side |
| Best Use | Fajitas, tacos | Carne asada, stir-fry |
| Tenderness | More tender | Needs more marinade |
Best Cooking Methods
Grilling
The Classic- • Hottest part of grill (500°F+)
- • 2-3 minutes per side maximum
- • Don't flip more than once
- • Let rest 5 minutes
- • Slice against grain immediately
Perfect for: Fajitas, street tacos
Cast Iron Pan
Indoor Method- • Screaming hot pan, use exhaust fan
- • Pat completely dry first
- • 2 minutes per side, don't move
- • Work in batches if needed
- • Deglaze pan for sauce
Warning: Very smoky!
Broiler
Quick Alternative- • Position 3 inches from heat
- • Preheat broiler 10 minutes
- • 2-3 minutes per side
- • Watch constantly
- • Char is good, burning is not
Best for: Apartment cooking
Stir-Fry
Asian Style- • Slice raw meat very thin
- • Marinade 15-30 minutes
- • Hottest heat possible
- • 60-90 seconds cooking time
- • Remove immediately
Key: Paper-thin slices, blazing heat
Perfect Fajitas Recipe
🌮 Marinade (30 min - 4 hours)
- • ¼ cup lime juice
- • ¼ cup oil
- • 3 cloves garlic, minced
- • 2 tsp cumin
- • 1 tsp chili powder
- • ½ tsp oregano
- • Salt and pepper to taste
🔥 Cooking Method
- Remove from marinade, pat dry
- Grill over high heat 2-3 minutes per side
- Rest 5 minutes
- Slice thin against the grain
- Serve immediately with peppers and onions
🍽️ Serving
- • Warm flour tortillas
- • Grilled peppers and onions
- • Guacamole, sour cream, cheese
- • Lime wedges, cilantro
🔑 Fajita Secret
The sizzle! Serve on a preheated cast iron plate for that authentic restaurant presentation and sound.
Slicing Technique (Critical!)
Step-by-Step
- Let steak rest 5-10 minutes after cooking
- Identify grain direction (runs across width)
- Position knife perpendicular to grain
- Slice into ¼-inch thick strips
- Angle knife 45° for prettier slices
Common Mistakes
- ❌ Slicing with the grain (chewy!)
- ❌ Slices too thick (tough)
- ❌ Not resting before slicing (dry)
- ❌ Overcooking past medium (rubber)
✅ Perfect slice: ¼ inch thick, against grain, at 45° angle
Buying and Storing
What to Look For
- Type: Ask for outside skirt for best results
- Color: Deep red, no gray or brown
- Marbling: Visible fat streaks are good
- Membrane: Ask butcher to remove
- Size: 1-1.5 lbs per serving of 4
Storage Guidelines
- Refrigerator: 3-5 days, well wrapped
- Freezer: 6-12 months vacuum sealed
- Thawing: 24 hours in refrigerator
- Marinating: Always refrigerate
- Cooked: 3-4 days refrigerated
Related Food Knowledge
Frequently Asked Questions
What is skirt steak best used for?
Skirt steak is best for fajitas, tacos, carne asada, stir-fries, and Philly cheesesteaks. Its intense flavor and quick cooking time make it perfect for high-heat preparations where meat is sliced thin.
Is skirt steak the same as flank steak?
No. Skirt comes from the diaphragm (thinner, more marbling, grain runs across). Flank comes from abdomen (thicker, leaner, grain runs lengthwise). Both need to be sliced against grain but skirt cooks faster.
How long do you cook skirt steak?
Only 2-3 minutes per side over high heat for medium-rare. Skirt steak is thin and cooks very quickly. Overcooking past medium makes it tough and chewy.
Which is better - inside or outside skirt steak?
Outside skirt is better - thicker, more uniform, better marbling, more tender. Inside skirt is chewier and needs trimming but costs less. Restaurants use outside skirt for fajitas.
Why is my skirt steak tough?
Common causes: overcooked past medium, sliced with the grain instead of against it, slices too thick, didn't marinate. Skirt must be cooked hot and fast, then sliced thin against grain.
Chef Steven Harty
Professional Chef | 30+ Years Experience
Chef Harty brings over 30 years of professional culinary experience, having trained under renowned chef Rick Bayless. He specializes in precision cooking and measurement accuracy, ensuring all our cooking conversions and ingredient calculations are tested and verified in real kitchen conditions.
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