Outside Skirt Steak Dimensions: Width, Thickness & Portioning Guide

Most beef cuts have fairly predictable dimensions. A ribeye is round, about 1 to 1½ inches thick. A tenderloin is cylindrical. But skirt steak — especially outside skirt steak — is a long, flat, irregular ribbon of meat that confuses anyone seeing it for the first time.

If you're buying outside skirt for fajitas, carne asada, or grilling, you need to know what to expect. Width, thickness, and length all vary depending on the size of the animal and how the butcher trimmed it. And those dimensions directly affect cooking time, portion sizes, and whether you need to cut the steak into sections before cooking.

I've been cutting beef for three decades, and I still see home cooks struggle with skirt steak because they don't know how big it's supposed to be. Here's everything you need to know about outside skirt steak dimensions — and how to use that information to cook it perfectly.

Outside skirt steak on a butcher cutting board with measuring tape showing length and width, top-down view with visible grain and marbling — Outside skirt steak is long, narrow, and irregular — knowing its dimensions helps you plan portions and cooking times

What Is Outside Skirt Steak?

Before we get into dimensions, it helps to understand what this cut actually is. Skirt steak comes from the plate primal, located on the underside of the cow between the brisket and the flank. It's part of the diaphragm muscle — the muscle the animal uses to breathe.

There are actually two skirt steaks per animal:

Outside skirt — The diaphragm muscle attached to the outside of the rib cage (NAMP 121C)
Inside skirt — The transversus abdominis muscle on the inside of the abdominal cavity (NAMP 121D)

Outside skirt is narrower, thicker, more marbled, and significantly more tender than inside skirt. It's the premium cut. Restaurants pay a premium for it, and it's harder to find in grocery stores because most of it goes to foodservice.

Typical Outside Skirt Steak Dimensions

Outside skirt steak has a distinctive long, flat shape. Here are the standard dimensions you can expect:

Width

3 to 4 inches wide is the norm for outside skirt. Some pieces might be slightly narrower (2½ inches) or wider (5 inches), but most whole outside skirts fall in the 3-4 inch range.

The width is fairly consistent along the length of the cut, though one end may taper slightly.

Thickness

½ to 1 inch thick is typical. Unlike steaks cut from loin muscles, skirt steak thickness varies quite a bit even within the same piece. Some sections may be closer to ½ inch, others pushing 1 inch.

This variation matters for cooking. Thicker sections take longer to reach medium-rare, so you either need to cut the steak into uniform pieces or accept that some bites will be more done than others.

Length

18 to 24 inches long is common for a whole outside skirt. Some can stretch to 30 inches depending on the size of the animal.

Most butchers cut the whole skirt into 2 or 3 shorter sections before selling it. You'll often see 8-12 inch pieces at the butcher counter. This makes the steak easier to handle on a grill or in a pan.

Weight

A whole outside skirt steak typically weighs 1½ to 2½ pounds. If you're buying it in sections, expect ¾ to 1 pound per piece.

Inside vs. Outside Skirt: How Dimensions Differ

Side-by-side comparison of outside skirt and inside skirt steak showing size and thickness differences on a cutting board — Outside skirt (left) is narrower and thicker; inside skirt (right) is wider and thinner — both work for fajitas, but dimensions affect cooking time

If you can't find outside skirt, you'll likely end up with inside skirt. The two cuts are similar, but their dimensions are noticeably different:

Dimension	Outside Skirt	Inside Skirt
Width	3-4 inches	5-7 inches
Thickness	½-1 inch	¼-½ inch
Length	18-24 inches	20-24 inches
Weight	1½-2½ lbs	2-3 lbs
Marbling	More visible fat	Leaner, more membrane
Cook time	3-4 min per side	2-3 min per side

The key difference: Outside skirt is 50% thicker than inside skirt. That extra thickness gives you more control over doneness — you can sear it hard without overcooking the interior.

Inside skirt, being thinner and wider, cooks faster and has a higher risk of drying out if you leave it on the heat too long.

How Dimensions Affect Cooking Time

Skirt steak is cooked hot and fast. But "how fast" depends entirely on the thickness of the piece you're working with.

For ½-inch thick sections:

2-3 minutes per side over high heat
Target internal temp: 125-130°F for medium-rare
Total cook time: 4-6 minutes

For ¾-inch thick sections:

3-4 minutes per side over high heat
Target internal temp: 130-135°F for medium-rare
Total cook time: 6-8 minutes

For 1-inch thick sections:

4-5 minutes per side over high heat
Target internal temp: 130-135°F for medium-rare
Total cook time: 8-10 minutes

Why this matters: If your outside skirt varies from ½ inch on one end to 1 inch on the other, the thin end will be medium-well by the time the thick end hits medium-rare.

The solution: Cut the steak into sections of similar thickness before cooking. Cook thicker pieces first or over slightly lower heat, or accept that you'll have a range of doneness across the steak.

Portioning Outside Skirt Steak

How much outside skirt do you need per person? That depends on what you're making.

For Fajitas or Tacos

¼ to ⅓ pound per person is typical. Skirt steak shrinks significantly during cooking (10-15% weight loss), and you're serving it with tortillas, peppers, onions, and toppings.

A 1½-pound whole outside skirt serves 4-6 people for fajitas.

For Grilled Skirt Steak (Main Course)

⅓ to ½ pound per person if you're serving it as a standalone steak with sides.

A 2-pound outside skirt serves 4-5 people as a main course.

For Carne Asada (Sliced Thin)

¼ pound per person is plenty. Carne asada is sliced very thin and served with rice, beans, salsa, and tortillas.

A 1½-pound skirt steak yields enough carne asada for 6 servings.

How to Cut Outside Skirt for Even Cooking

Because of the irregular shape and varying thickness, you'll often want to cut the steak into sections before cooking. Here's how:

Lay the steak flat on a cutting board. Identify thicker and thinner sections.
Cut crosswise into 2 or 3 pieces, each about 8-10 inches long. This makes the steak easier to handle on a grill or in a pan.
If one section is significantly thicker, you can butterfly it (cut horizontally through the middle without cutting all the way through, then open it like a book). This thins it out and helps it cook at the same rate as the rest.
After cooking, always slice against the grain. The grain on skirt steak runs lengthwise, so you want to cut crosswise into thin strips (¼ inch thick is ideal).

Cutting against the grain is non-negotiable with skirt steak. The muscle fibers are long and tough. Slicing against the grain shortens those fibers, making each bite tender instead of chewy.

Does Size Affect Flavor or Tenderness?

Not really. A 1½-pound outside skirt from a smaller steer won't taste different from a 2½-pound skirt from a larger animal, assuming the same breed and grading.

What does affect flavor and tenderness:

Marbling — More intramuscular fat = more flavor and juiciness
Aging — Dry-aged skirt steak (uncommon but available) has deeper, funkier flavor
How it's cooked — Overcook skirt past medium and it turns tough no matter the size
How it's sliced — Slice with the grain and even the best skirt will be chewy

Dimensions matter for cooking logistics, not flavor.

Where to Buy Outside Skirt Steak

Outside skirt is harder to find than inside skirt because most of it goes to restaurants. Here's where to look:

Butcher Shops

Your best bet. A good butcher will have outside skirt or can order it for you. Expect to pay $14-20 per pound.

Grocery Stores

Some grocery stores carry "skirt steak," but it's often inside skirt. Ask the butcher counter which type they have. Look for the telltale signs: outside skirt is narrower (3-4 inches wide) and thicker (½-1 inch).

Online (Specialty Meat Retailers)

Sites like Snake River Farms, Crowd Cow, and Porter Road sell outside skirt. You'll pay a premium, but you're guaranteed to get the right cut.

Costco and Warehouse Stores

Costco occasionally carries outside skirt in vacuum-sealed packs, usually around $12-15 per pound. It's a great deal when available.

Common Mistakes with Skirt Steak Dimensions

1. Cooking It Whole When It's Too Long

A 24-inch skirt steak won't fit in most pans or even most grills. Cut it into sections first.

2. Not Accounting for Thickness Variation

If the steak is ½ inch on one end and 1 inch on the other, you'll have uneven doneness unless you adjust your cooking method (like butterflying the thick section or using a meat mallet to even it out).

3. Assuming All Skirt Steak Is the Same

Inside and outside skirt have different dimensions and cook times. If you buy inside skirt thinking it's outside, you'll overcook it because it's thinner.

4. Slicing Too Thick

Even perfectly cooked skirt steak will be tough if you slice it into ½-inch strips. Slice thin — ¼ inch or thinner — and always against the grain.

FAQs About Outside Skirt Steak Dimensions

How wide is outside skirt steak?

Outside skirt steak is typically 3 to 4 inches wide. It's narrower than inside skirt, which is usually 5-7 inches wide.

How thick is outside skirt steak?

Outside skirt steak is usually ½ to 1 inch thick. Thickness can vary along the length of the cut, with some sections closer to ½ inch and others approaching 1 inch.

How long is a whole outside skirt steak?

A whole outside skirt steak is typically 18 to 24 inches long, though some can reach 30 inches depending on the size of the animal. Most butchers cut it into 8-12 inch sections for easier handling.

How much does outside skirt steak weigh?

A whole outside skirt steak usually weighs 1½ to 2½ pounds. If it's been cut into sections, expect each piece to weigh ¾ to 1 pound.

How do I tell outside skirt from inside skirt?

Outside skirt is narrower (3-4 inches) and thicker (½-1 inch). Inside skirt is wider (5-7 inches) and thinner (¼-½ inch). Outside skirt also has more visible marbling and less thick membrane.

How much outside skirt steak do I need per person?

Plan on ¼ to ⅓ pound per person for fajitas or tacos, and ⅓ to ½ pound per person for a main course. A 1½-pound outside skirt serves 4-6 people for fajitas.

Can I cook outside skirt steak whole or should I cut it first?

If the steak is longer than 12 inches, cut it into sections before cooking. This makes it easier to handle and ensures more even cooking. Cut crosswise into 8-10 inch pieces.

Does the thickness of outside skirt affect cooking time?

Yes. ½-inch thick sections cook in 2-3 minutes per side, while 1-inch thick sections need 4-5 minutes per side. Use a meat thermometer and target 130-135°F for medium-rare.

Final Thoughts

Outside skirt steak is one of the best cuts for high-heat cooking, but its long, flat, irregular shape throws off a lot of home cooks. Knowing the dimensions — 3-4 inches wide, ½-1 inch thick, 18-24 inches long — helps you plan portions, cooking times, and whether you need to cut the steak into sections before it hits the heat.

The most important takeaway: account for thickness variation. Cut the steak into sections of similar thickness, cook them appropriately, and always slice thin against the grain. Do that, and you'll get restaurant-quality fajitas, carne asada, or grilled skirt every time.

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