The inside skirt steak is a wider version of the skirt steak. It offers a decent beef flavor, though it’s not as tender as the outside skirt. However, it’s more affordable, widely available, and easier to find. In this article, I’ll explain what inside skirt steak is, where it comes from on the cow, its other names, and the best ways to cook it.
What is Inside Skirt Steak?
Inside skirt steak is a beef cut from the plate primal. It is the wider, tougher, and less marbled version of skirt steak (the outside skirt is the smaller cut). Though naturally tough, inside skirt steak has a rich, beefy flavor. It is also more affordable and widely available compared to outside skirt steak. If you’ve bought skirt steak from a store, chances are it’s the inside skirt. The outside skirt is a premium cut, so it’s usually kept for the restaurant industry.
Since inside skirt steak is naturally tough, marinating it is a smart idea. It’s one of the best cuts for marinating since its deep grain absorbs flavors well, and the marinade helps break down its toughness. That makes it a great choice for cooking as a whole steak or slicing it thin for dishes like tacos, fajitas, or stir-fry.
Don’t get me wrong, the inside skirt is a flavorful steak; however, it’s not as good as the outside skirt steak. You need the right technique to get the best out of it. Salt brining overnight helps make it more tender and flavorful, but it’s not enough for most people. A good marinade does a better job, though too much moisture on the steak surface makes it harder to get a good sear. You must decide what’s more important for you – tenderness or a better crust.
The most important step? Always slice the inside skirt steak thin and against the grain. This shortens the muscle fibers, making every bite much easier to chew. Skip that, and you’ll be stuck with a tough, chewy, and rubbery bite.
What Are the Other Names for Inside Skirt Steak?
Here are the most popular other names for the inside skirt steak in the United States:
- Arrachera,
- Fajita Meat,
- Fajita Steak,
- Skirt Steak.
Where Does an Inside Skirt Steak Come From on a Cow?
The inside skirt steak comes from the short plate primal, specifically the transversus abdominis muscle. Butchers cut it from the inner portion of the short plate, closer to the abdominal wall. It is a wider and more irregularly shaped muscle.
What Does Inside Skirt Steak Taste Like?
Inside skirt steak has a robust, beefy flavor, though it’s not as rich or intense as the outside skirt. It’s naturally tough meat with thick grains that absorb marinades well, making it one of the few steaks that truly benefit from marinating. The marinade tenderizes the meat while infusing it with additional flavors that complement the inside skirt steak’s strong beefy taste.
What Are the Best Methods for Cooking Inside Skirt Steak?
The best way to cook inside skirt steak is quickly over high heat since it’s a thin cut of beef. Here are the best methods for cooking it:
- Grilling: Grilling is the easiest way to cook inside skirt steak, especially if you’ve used a wet marinade. The open flame helps burn off excess moisture, creating a better sear. In contrast, a cast-iron pan traps that liquid, making it harder to develop a good crust. Inside skirt steak needs intense heat to develop a nice char on the outside while staying medium-rare inside. A grill delivers that intense heat, letting you get a perfectly seared exterior while keeping the center medium-rare.
- Pan-Searing Only: Pan-searing is another good method, but it works best for dry-marinated steak. A wet-marinated one won’t get much of a crust because of all the surface moisture and thinness. If you want a great sear, the steak must be as dry as possible before hitting the pan. If crust isn’t a priority, pan-searing is still a solid option, but grilling gives the best results, especially for wet-marinated inside skirt steak.
Pro Tip: Getting the Best Crust
No matter which method you choose, drying the steak thoroughly before cooking makes a big difference. A dry steak surface is key to a great crust. Patting the steak dry with paper towels helps, but dry-marinated inside skirt steak will always sear better.
And don’t forget to slice the inside skirt steak against the grain for maximum tenderness.
