The outside skirt steak is a narrower version of the skirt steak. It offers a richer flavor and a more tender texture than the inside skirt, but it’s also more expensive and harder to find. In this article, I’ll explain what outside skirt steak is, where it comes from on the cow, its other names, flavor profile, and the best ways to cook it.
What is Outside Skirt Steak?
Outside skirt steak is a beef cut from the plate primal. It is the narrower, thinner, and more marbled version of skirt steak (the inside skirt is the larger cut). It has a rich, beefy, slightly sweet flavor and a juicy, tender texture. The downside? It’s expensive and hard to find. It also takes a bit of prep since you need to remove the membrane and most of the external fat. But if you do, you’re in for a treat – especially when paired with chimichurri sauce, one of the best combos for a flavorful, melt-in-your-mouth steak.
Since it’s a thin cut, outside skirt steak cooks best over high heat and fast, ideally on a grill or hot pan, to get a good crust while keeping the inside medium-rare. Even though it’s naturally tender, marinades work great with it, adding even more flavor. You can use outside skirt steak in tacos, fajitas, sandwiches, or salads, but because of its high price and amazing texture, it’s best to eat it alone as a regular steak. If you’re making a dish where skirt steak is just one of many ingredients, go for inside skirt steak instead – it’s a much cheaper alternative with good flavor, though it’s less tender.
What Are the Other Names for Outside Skirt Steak?
Here are the most popular other names for the outside skirt steak in the United States:
- Arrachera,
- Fajita Meat,
- Fajita Steak,
- Skirt Steak.
Where Does an Outside Skirt Steak Come From on a Cow?
The outside skirt steak comes from the short plate primal, specifically the diaphragm muscle. Butchers cut it from just below the ribs, between the 6th and 12th rib. This long, flat muscle has a consistent shape with a thin membrane on both sides.
Most of the time, butchers remove the membrane when they cut the outside skirt steak, but not always. If it’s still attached, you’ll need to take it off yourself, but don’t worry, it’s easy. Just grab a corner and pull; with a little effort, it peels right off.
What Does Outside Skirt Steak Taste Like?
Outside skirt steak has a rich, beefy flavor with a touch of sweetness. It has a decent amount of marbling, so it’s very flavorful, tender, and juicy when cooked and sliced properly. Outside skirt steak is one of the best and most flavorful cuts of beef.
What Are the Best Methods for Cooking Outside Skirt Steak?
Outside skirt steak is a thin cut of beef, so the best way to cook it quickly is over high heat. Here are the best cooking methods for outside skirt steak:
- Grilling: Grilling over direct heat is the best way to cook outside skirt steak. It gives you a quick, even sear while keeping the inside nice and juicy (medium-rare doneness). If you’re working with a marinated steak, grilling works better than most methods since the open flame helps burn off excess moisture. In a cast-iron pan, all that liquid just sits there, making it harder to get a good crust. But the outside skirt steak is already so juicy, tender, and flavorful that it doesn’t need a marinade.
- Pan-Searing Only: Pan-searing is your best bet for cooking outside skirt steak indoors. It’s quick and easy but won’t give you the same results as grilling. Since the outside skirt steak is thin, getting a good crust is difficult. If you’re using a marinade, it’s even harder because excess moisture prevents proper searing. If you still want to marinate, pat the steak dry before cooking. A better approach? Skip the marinade, season it with salt and pepper, let it rest in the fridge so the salt can do its thing and dry out the surface, and then sear it in a super-hot pan.
Some people try sous vide, but in my opinion, it’s not worth it for this cut. Outside skirt steak is already thin and naturally tender, so there’s no need for slow, low-temperature cooking. Just hit it with high heat, and you’re good to go. For the best results, stick to grilling or pan-searing and let the steak shine with its natural flavor and texture.
