Skirt Steak

Skirt steak is a long, flat, thin cut with a pronounced grain and rich, beefy flavor. But here's what most people don't realize: there are two completely different skirt steaks, and one is dramatically better than the other.

Outside Skirt vs Inside Skirt: - Outside Skirt (diaphragm muscle): Thicker, more uniform, better marbling, more tender, and more flavorful. This is the real deal — the cut that made fajitas famous. It's the actual diaphragm muscle from the plate primal. - Inside Skirt (transversus abdominis): Thinner, wider, tougher, less marbling. This is what you usually find at the grocery store.

The Availability Problem: Most outside skirt gets exported to Japan (they pay a premium) or goes directly to restaurants. What's left at retail is almost always inside skirt. If your butcher has outside skirt, buy it immediately and don't complain about the price. It's worth every penny.

How to Tell Them Apart: The outside skirt has a thick membrane on one side that needs to be peeled off. It's thicker overall (about ¾ inch vs ½ inch for inside) and more uniform in width. The inside skirt is wider, thinner, and more irregular.

Cooking: Both skirts need the same treatment: the absolute hottest heat you can generate, cooked for 2–3 minutes per side maximum. You want a hard char on the outside while the center stays medium-rare. Let it rest, then slice thin against the grain at a steep angle. The grain on skirt is very obvious and very long — cutting with it will give you something resembling a rubber band.

Classic Uses: Fajitas, carne asada, Korean bulgogi, chimichurri steak. The strong grain and loose texture make skirt exceptional for absorbing marinades.

Price: Inside skirt runs $10–$15/lb. Outside skirt, when you can find it, goes for $14–$22/lb.