skirt steak

This cut of beef has long been a favorite for those who love bold, intense beef flavors. Known for its rich taste and versatile uses, it is often the star of dishes like fajitas and carne asada. While it may not be the most tender cut, when cooked and sliced correctly, it transforms into a melt-in-your-mouth experience. This article covers everything you need to know—from selecting the right cut to preparing, cooking, and serving it perfectly.

What Is It?

This is a long, thin cut of beef from the diaphragm area of the cow. There are two main types: inside and outside. While both are flavorful, they have distinct differences in texture and thickness.

• Inside: Found beneath the ribs, this cut is thinner and more irregular in shape. It’s commonly sold in supermarkets and is ideal for home cooks.
• Outside: Located on the outside of the diaphragm, this cut is thicker, more uniform, and preferred by restaurants for its consistency.

It is known for its intense beef flavor and pronounced grain, making it perfect for marinades and high-heat cooking methods like grilling and broiling.

The Difference Between This Cut and Other Beef Cuts

Many people confuse this with flank steak, another long, thin cut of beef. While they are similar in appearance, there are key differences:

• Flavor: This cut has a richer, more intense flavor than flank steak, making it ideal for bold dishes.
• Texture: It has a more pronounced grain, which can result in a chewier texture if not sliced correctly.
• Marbling: It has more internal fat, which helps keep it juicy when cooked properly.

For more comparisons, take a look at other beef cuts and how to prepare them in Clara’s ground beef recipes, perfect for those exploring different cuts.

How to Choose the Best Cut

When selecting this cut at the butcher or supermarket, look for cuts with a bright red color and visible marbling. While inside is more commonly available, try to get your hands on outside if possible—it’s thicker and typically more tender.

You’ll also want to check for any visible silver skin or membrane on the outside of the steak. This tough layer should be removed before cooking, as it doesn’t break down when exposed to heat. Most butchers will trim this for you, but if not, you can easily do it yourself with a sharp knife.

Preparing Skirt Steak: Marinades and Seasonings

One of the reasons skirt steak is so popular is its ability to absorb marinades. The coarse grain of the meat allows flavors to penetrate deeply, making it a perfect candidate for marinades rich in acid, like citrus or vinegar-based ones.

Marinade Tips for Skirt Steak:

• Short marination time: Unlike other cuts that need to marinate for hours, skirt steak only requires about 30 minutes to absorb flavors due to its open muscle structure.
• Acidic ingredients: Use lime juice, vinegar, or soy sauce in your marinade. The acidity will help break down the tough muscle fibers, making the steak more tender.
• Balance the flavors: Combine salty, sweet, and spicy elements in your marinade. Popular choices include garlic, chili powder, honey, and cumin.

For more tips on how to bring out the best flavors in your meat, explore Clara’s guide on how to prepare breakfast sausage, which also highlights essential seasoning techniques.

Simple Skirt Steak Marinade Recipe:

• Ingredients:
  • 1/4 cup olive oil
  • 2 tbsp soy sauce
  • 2 tbsp lime juice
  • 3 cloves garlic (minced)
  • 1 tsp cumin
  • 1 tsp chili powder
  • Salt and pepper to taste

Combine all ingredients in a bowl and marinate the steak for 30 minutes before grilling.

How to Cook Skirt Steak: Techniques and Tips

Cooking skirt steak requires high heat and short cooking times. Whether you’re grilling or searing in a pan, the key is to avoid overcooking. Skirt steak should ideally be cooked to medium-rare or medium to keep it tender and juicy.

Best Cooking Methods for Skirt Steak:

• Grilling: Skirt steak is best when cooked on a hot grill. Preheat your grill to high heat, then cook the steak for about 2-3 minutes per side for medium-rare. Make sure to let the steak rest for a few minutes before slicing.
• Cast-iron skillet: If you don’t have access to a grill, a cast-iron skillet is the next best option. Heat the skillet until it’s smoking hot, then sear the steak for 2-3 minutes on each side.
• Broiling: Broiling is another effective method for cooking skirt steak quickly and evenly. Position the steak about 6 inches from the broiler and cook for 3-4 minutes per side.

For detailed instructions on high-heat cooking, see Clara’s article on what is the trick to frying chicken, where mastering temperature control is key.

Doneness Levels for Skirt Steak:

• Rare: 120°F (very red in the center)
• Medium-rare: 130°F (warm red center)
• Medium: 140°F (slightly pink center)
• Medium-well: 150°F (barely pink)
• Well-done: 160°F (no pink)

Use a meat thermometer to ensure your steak reaches the desired doneness without overcooking it.

How to Slice Skirt Steak for Maximum Tenderness

The most important step after cooking skirt steak is slicing it correctly. Due to the muscle fibers running the length of the cut, it’s essential to slice against the grain. Cutting against the grain shortens the muscle fibers, making each bite more tender and easy to chew.

To slice skirt steak, first cut it into 3-4 inch sections, then turn each section so you can slice perpendicular to the grain. This technique is especially important when preparing dishes like fajitas, where the texture of the meat is a key component.

The Bold Flavor of Skirt Steak

Skirt steak’s reputation as one of the most flavorful beef cuts is well-deserved. Its strong beefy taste makes it ideal for bold dishes that incorporate smoky, spicy, or tangy flavors. The marbling of fat within the muscle helps keep the steak juicy, while the open grain allows marinades to seep deep into the meat.

If you’re a fan of beef goulash, try experimenting with skirt steak for a heartier twist. The bold flavor of skirt steak can elevate simple recipes, much like it does with Clara’s goulash recipe.

Popular Skirt Steak Recipes

Carne Asada

Carne Asada is a classic Latin American dish where skirt steak is marinated in a citrus-based marinade, grilled to perfection, and served in tacos, burritos, or simply alongside rice and beans.

Ingredients:

• 2 lbs skirt steak
• 1/4 cup orange juice
• 1/4 cup lime juice
• 2 tbsp olive oil
• 4 cloves garlic (minced)
• 1 jalapeño (minced)
• Salt, pepper, and cumin to taste

Instructions:

1. Combine all marinade ingredients in a bowl. Marinate the steak for 30 minutes.
2. Preheat the grill to high heat.
3. Grill the steak for 2-3 minutes per side.
4. Let the steak rest for 5 minutes, then slice against the grain and serve.

Skirt Steak Fajitas

Fajitas are another popular use for skirt steak. The steak is sliced thin and served with sautéed onions, bell peppers, and warm tortillas.

Ingredients:

• 2 lbs skirt steak
• 2 bell peppers (sliced)
• 1 onion (sliced)
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp cumin
• Salt and pepper to taste

Instructions:

1. Season the steak with paprika, garlic powder, cumin, salt, and pepper.
2. Heat a skillet over high heat and sear the steak for 2-3 minutes per side.
3. Remove the steak, let it rest, and slice thinly.
4. Sauté the onions and peppers in the same skillet until softened.
5. Serve the steak and veggies in warm tortillas.

Where to Buy and Store Skirt Steak

Skirt steak is commonly found in grocery stores, especially the inside skirt steak variety. But if you’re looking for outside skirt steak, you may need to visit a local butcher or specialty meat shop.

Storing Skirt Steak

• Raw skirt steak: Store in the refrigerator for up to 5 days or in the freezer for up to 12 months.
• Cooked skirt steak: Store in the refrigerator for up to 4 days or freeze for up to 3 months.

For more advice on storing meat, take a look at Clara’s helpful guide on how long does ground beef last in the fridge.

Conclusion

This versatile and flavorful cut of beef can be used in various dishes. Whether grilling, broiling, or pan-searing, it delivers bold, intense beef flavor in every bite. With the right marinade and slicing method, it can be transformed into a tender, juicy meal that will impress your family and friends. By following the tips and recipes in this guide, you’ll elevate your home-cooked meals and master the perfect way to prepare this delicious cut.

For more recipes and cooking tips, explore Clara’s extensive collection of beef dishes, and don’t forget to check out the best cooking methods for ground beef to expand your beef-cooking expertise.