Skirt Steak
Skirt steak is a long, thin cut from the diaphragm muscles of the steer, located in the plate primal under the rib cage. There are two skirt cuts - "outside skirt" (the classic, heavier-flavored, harder to find at retail) and "inside skirt" (more common, slightly milder, equally usable), and both are prized for concentrated beefy flavor and a coarse, well-defined grain that requires across-the-grain slicing.
Skirt steak is a long, thin cut from the diaphragm muscles of the steer, located in the plate primal under the rib cage. There are two skirt cuts - "outside skirt" (the classic, heavier-flavored, harder to find at retail) and "inside skirt" (more common, slightly milder, equally usable), and both are prized for concentrated beefy flavor and a coarse, well-defined grain that requires across-the-grain slicing.
The diaphragm is a constantly-working muscle (it breathes), which produces extreme grain definition and concentrated flavor, the muscle has more myoglobin per unit than the loin or rib muscles, making skirt one of the most "beefy"-tasting cuts on the steer. Outside skirt (transversus abdominis) is a thicker, denser, more flavorful cut typically reserved for restaurants and Argentine asado; inside skirt (transversus thoracis) is the more common retail cut, slightly thinner and milder but identical in handling.
Skirt is a fast-cook cut with a small window, 2-3 minutes per side over screaming-hot heat, pull at medium-rare, slice across the grain at a sharp diagonal. Past medium it turns from tender-with-bite to inedibly tough. Argentina's entraña is the country's most-loved cut for asado; in the US, skirt is the original fajita meat (the term "fajita" literally meant "skirt steak" before becoming a generic). Marinating is standard practice and genuinely improves the texture.
Also known as: Inside skirt / outside skirt, Entraña (Argentina), Fajitas meat (US, classic), Onglet (France, hanger steak, different).
What good quality looks like
- Long, thin, ribbon-like shape, typically 50-60 cm long, 10-15 cm wide, 1.5 cm thick
- Coarse, well-defined grain running lengthwise, more pronounced than flank
- Deep red, almost dark-brown lean color when fresh, skirt has high myoglobin content
- Light marbling visible as small white flecks distributed along the grain
- A thin layer of silver skin that should be trimmed before cooking, peel it off with a thin knife
How to cook it
- High direct heat, 2-3 minutes per side over very hot coals or cast iron. Pull at medium-rare (54-58°C / 130-136°F)
- Marinate 2 to 8 hours, citrus + garlic + cumin (Mexican-style fajita marinade) is the canonical pairing
- Slice across the grain at a sharp 45-degree diagonal, skirt grain is more pronounced than flank, so slicing direction matters even more
- Best applications: fajitas, tacos, asado, Korean galbi (similar handling principle)
Frequently asked
What is the difference between inside and outside skirt?
Outside skirt (transversus abdominis) is the heavier, thicker, more flavorful diaphragm cut, restaurant-grade, harder to find at retail. Inside skirt (transversus thoracis) is thinner, more common at supermarkets, slightly milder. Both eat well; outside is the connoisseur pick.
Is skirt the same as flank?
No. Skirt is from the diaphragm (plate primal). Flank is from the abdominal muscles (flank primal). Skirt is fattier, more flavorful, has coarser grain. Flank is leaner, milder, with finer grain. Both are thin cuts that demand across-the-grain slicing.
Why does skirt need to be marinated?
Skirt has a coarse, fibrous grain that benefits from acid breakdown at the surface. A 2-8 hour marinade in citrus + garlic + spices both flavors the surface and tenderizes the top millimeters. Cooked without marination, skirt is still good, but with proper slicing technique becomes essential to avoid chewy mouthfeel.
What is entraña?
Entraña is the Argentine name for skirt steak, typically outside skirt, and is a centerpiece of Argentine asado. Cooked over hardwood coals, salted only with coarse salt, eaten medium-rare, sliced across the grain. Argentine entraña and US outside skirt are the same cut.
How does MeatGrader score skirt?
MeatGrader scores skirt on color, grain visibility, freshness, and silver-skin trim quality, with marbling as a lower-weighted factor. Skirt rarely reaches premium marbling grades, so the score is driven by handling indicators rather than fat content alone.