Skirt steak is one of my favorite cuts for quick, hot cooking. I love its bold flavor and versatility, but please remember that not every skirt steak is the same. There are two types of skirt steak, each with its taste, texture, price, and best way to cook it. In this guide, I’ll explain the difference between them, where each comes from on the cow, and the best ways to cook them.
What is Skirt Steak?
Skirt steak is a beef cut from the plate primal. It comes in two types: the inside skirt, which comes from the transversus abdominis muscle, and the outside skirt, which comes from the diaphragm. They’re usually around 20–24 inches long (about 50 to 61 cm) and pretty thin, around 0.5 to 1 inch (1.3 to 2.5 cm) thick. Even though they share a similar look and intense beefy flavor, they’ve got their differences.
What are the Differences Between Outside Skirt Steak and Inside Skirt Steak?
The outside skirt steak is the smaller, more flavorful, and more tender version of the skirt steak. It’s so flavorful that you only need a bit of salt and pepper and a quick sear over high heat (no marinating required). Because of its superior texture and taste, it’s less common and more expensive. On the other hand, inside skirt steak is more widely available and more budget-friendly. It has a tougher texture and stronger beef flavor but requires marinating to make it at least moderately tender.
Check out the photo below. It’ll give you a good look at the differences between the inside and outside skirt steak.
Knowing the differences between inside and outside skirt steak is good because not every store labels these cuts correctly. You’ll usually find inside skirt steak at your local grocery store – it’s a more common type of skirt steak and less expensive. On the other hand, the outside skirt steak – considered the superior cut with a richer flavor, more tender texture, and higher price – is not as widely available.
What Are the Other Names for Skirt Steak?
Here are some of the most popular other names for the skirt steak in the United States:
- Arrachera,
- Fajita Meat,
- Fajita Steak.
By the way, here’s a fun fact: Many people confuse skirt steak with flank steak, but they’re two different cuts of beef.
Where Does a Skirt Steak Come From on a Cow?
Skirt steak comes from the cow’s plate primal – the inside skirt steak comes from the transversus abdominis muscle, while the outside skirt steak is from the diaphragm muscle.
What Does Skirt Steak Taste Like?
Skirt steak comes in two types: inside skirt steak and outside skirt steak, and each has a different flavor profile. The outside skirt steak has a rich, juicy, beefy taste and natural tenderness – it’s so flavorful that a little salt and pepper is all it needs. It’s one of the most flavorful cuts – perfect for hot, fast cooking and eating like a ribeye or strip steak. The inside skirt steak has a bold, beefy flavor but isn’t quite as rich or tender – it’s naturally tough, so the only way to make it more tender and flavorful is to marinate it and cook it quickly over high heat.
What is The Average Length and Weight of a Skirt Steak?
A typical skirt steak measures about 20 to 24 inches long (50 to 61 cm) and between 3 and 7 inches wide (8 to 17 cm). The inside skirt is generally wider and slightly thicker than the outside skirt.
On average, skirt steak weighs about 1.5 pounds (680 grams).
Is Skirt Steak Tender or Tough?
Outside skirt steak is naturally tender. On the other hand, the inside skirt is tougher and needs a good marinade to help break down its tough muscle fibers and make the meat more tender and enjoyable to eat. That’s why it is important to know which type of skirt steak you have.
Many people don’t realize there are two types of skirt steak, and that’s where all the mixed info comes from. Some say skirt steak is super tender and flavorful; others say it’s tough and chewy – and both can be true. It depends on whether you’re dealing with the inside skirt steak or outside skirt steak because they differ in texture and taste.
But a heads-up: if you overcook, undercook, or don’t slice the skirt steak against the grain, you’ll end up with skirt steak that is chewy and tough no matter the type of skirt steak you have.
Is Skirt Steak Expensive?
Inside skirt steak (the more common skirt steak) falls into a lower to mid-range price. However, the outside skirt steak, known for its tenderness and flavor, is significantly more expensive and harder to find.
Why is outside skirt steak so expensive? Think about it: there are only four skirt steaks on a cow (two inside and two outside), totaling about 8 pounds (3,600 grams). That’s not a lot of meat for something so many people enjoy. With such a limited supply, the high demand naturally drives up the price of the outside skirt steak.
Interestingly, the high price of skirt steak isn’t a new trend. In the late 1980s, when everyone went crazy over fajitas, the price shot up. Around 1989, it was the second priciest beef cut, right behind tenderloin. Can you believe that? (source).
What Are the Best Methods for Cooking Skirt Steak?
Here are the best cooking methods for skirt steak:
- Grilling: Grilling skirt steak over direct heat is the best way to cook it. You’ll get a nice crust on the outside while keeping the inside juicy and medium-rare. If you’re cooking a marinated steak, grilling works especially well – the open flame burns off any extra moisture, something a pan just can’t do since it tends to trap the liquid and prevent a good crust from forming.
- Pan Searing Only: Pan-searing is another good method but works best with a dry-marinated skirt steak. If you’re using a wet marinade, getting a good crust with this thin cut is impossible because the steak’s surface stays moist. The steak must be as dry as possible for a decent crust before it hits the pan. That’s tough with wet marinades because the extra moisture prevents the crust from forming properly. If you’re not worried about getting a crust, pan-searing is still fine, but grilling usually gives better results, especially with wet-marinated skirt steak.
When cooking skirt steak, there are a few key things to remember. Inside and outside skirt steaks are thin cuts, so cook them quickly over high heat. This approach gives you that nice crust on the outside without overcooking the inside. For outside skirt steak, you’ll want to cook it to at least 130°F (54°C) – ideally, hitting around 135°F (57°C) will put you in the sweet spot between medium-rare and medium. Why this specific temperature? The intramuscular fat (or marbling) melts nicely at this temperature, making the steak more juicy and flavorful. If you only get it to 120°F (49°C), the steak will feel a bit mushy, while going beyond 145°F (63°C) will leave it dry and chewy.
But cooking skirt steak properly isn’t the end of the story – you also need to slice it correctly. Skirt steak has muscle fibers running in one direction. If you slice it along those fibers (with the grain), you’ll end up with long fibers that feel tough and chewy. Thankfully, there’s an easy fix. Just slice skirt steak thinly across those fibers (against the grain). This small step makes a big difference, turning a chewy steak into a tender, satisfying bite.
