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Skirt Steak

Skirt steak

Information for Skirt Steak

Cut Ratings

Flavor 4 star
Tenderness 4 star
Value 2 star
Leanness 3 star

Typical Cooking Methods

Grill, Roast, Smoke

Other Names for Skirt Steak

 Fajita meat, Philadelphia steak, Beef plate skirt steak, goose skirt, Bavette aloyau (French)

Good Substitutes for Skirt Steak

Hanger steak, Flank steak

Traditional Dishes for Skirt Steak

Northern Mexican arrachera, Sauce, Cornish, Grilled Skirt Steak, Chinese stir-fry

Sous Vide Steak Recipes

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Description of Skirt Steak

The skirt steak is extracted from the flank region of the cow. Flank is a primal cut found on the underside of the cow's belly area. The short loin and sirloin primal cuts are just above the flank. Though this primal cut produces a tough slab of meat, it is still coveted for its delicious beefy flavor.

The skirt steak is a fan-shaped cut that is lean and long. It is divided into two types- inside and outside. The inside skirt steak is found in the middle of the belly while the outside skirt steak is made up of the diaphragm. The inside skirt steak is perfect for making fajitas because it doesn't have any membrane (a thick white membrane is removed from the outside skirt steak).

You will find that the outside skirt steak weights around 2 pounds while the inside skirt steak weights around 3 pounds. Once the trimmings are removed from the inside skirt steak, it weights around 1 pound. Be careful not to overcook the skirt steak or it won't be tender.

The skirt steak's biggest advantage is that it is loose in texture so it absorbs seasoning thoroughly. This makes your steak flavorful and rich in bold seasoning.

Sometimes this cut is confused with flank steak but both are different cuts.