Protein Food
Skirt Steak
About This Entry
Skirt steak is a thin, flavorful diaphragm cut prized for fajitas and quick high-heat searing. Moderate fat and strong beef character suit Malbec, Tempranillo, and zesty reds that complement spice and lime.
Beginner Guide
Inside skirt and outside skirt exist — outside is more tender and prized. Marinate briefly, cook hot and fast, rest, then slice against the grain.
FAQ
- What is Skirt Steak?
- Inside skirt and outside skirt exist — outside is more tender and prized.
- How should Skirt Steak be cooked for best results?
- Cook to medium-rare or medium depending on thickness; rest 5–10 minutes and slice against the grain when the muscle grain is visible.
At a Glance
Group
Beef
Classification
Animal Protein Foods
Scientific name
Bos taurus
Scientific Classification
- Display name
- Skirt Steak
- Classification
- Animal Protein Foods
- Group
- Beef
- Scientific name
- Bos taurus
Taxonomy
- Cut type
- steak
- Anatomical cut
- plate
- Bone state
- boneless
- Processing state
- fresh
- Fat content
- moderate
- Primary cooking methods
- grill, pan sear
- Recommended doneness
- medium rare, medium