What Is an Outside Skirt Steak? 4 Tips for Cooking Skirt Steak

Skirt steak is a cut of beef that comes from the plate primal, found in the short plate below the rib of the cow, making it similar to cuts of meat such as flank steak and ribeye steak. Skirt steak consists of the inside and outside skirt, the latter of which is a little thicker, more tender, and more uniformly shaped than the former. Skirt steak is the most common type of meat used when making steak tacos or fajitas.

Outside skirt steak is the cut of beef that comes from the cow’s diaphragm muscle, located between the sixth and twelfth ribs. It is thicker and more tender than the inside cut because it comes from an area of the cow that gets less exercise. It has a more uniform shape, and it is typically sold with its membrane still attached. However, the outer skirt steak typically ends up in commercial kitchens, and you usually can’t find it at the grocery store. You will need to remove the fatty membrane from this cut of meat when you cook it.

The inside skirt steak comes from below the cow’s ribs on the wall of its body. This fatty, chewy cut of meat is typically sold with its membrane removed, making it easier to work with. It is thinner, tougher, and more irregularly shaped than the outside skirt steak. When you find skirt steak at the grocery store, it is typically the inside cut.

Here are some of the characteristics that can help you differentiate between the inside and outside skirt steak:

• Appearance: You can tell the difference between outside and inside skirt steak by their appearance. Inside skirt steak is thinner and longer than outside skirt steak, which is thicker and more uniform.
• Texture: Outside skirt steak is a more tender cut than the inside skirt steak. The outside skirt has excellent marbling, making it softer and better suited to medium-rare searing. Inside skirt steak is tougher with thicker connective tissue fibers that make it chewy.
• Flavor: Outside skirt steak is more beefy and flavorful than inside skirt steak. However, both have a rich beef flavor.
• Price: Outside skirt steak is more expensive than inside skirt steak because it is a more desirable and flavorful cut. You can typically find the more affordable inside skirt steak at grocery stores.
• Availability: Most outside skirt steak goes to commercial kitchens or gets exported to other countries because of its high demand, making inside skirt steak the more available option for home cooks.

There are a number of skirt steak recipes you can make with these flavorful cuts of beef, from carne asada tacos and steak fajitas to stews and stir-fries. Here are a few tips for cooking with either the inside and outside skirt steak:

1. 1. Marinate your steak before cooking. Let your skirt steak rest in a marinade for at least thirty minutes before you cook it. This will help your steak develop a richer flavor, soften the tough muscle fibers, and tenderize your meat.
2. 2. Grill over high heat. Grilling or searing your skirt steak in a cast-iron skillet will give you the high, quick heat necessary to cook skirt steak properly. Grilling over high heat will give your steak a nice char on the outside while keeping the inside medium-rare and tender. Sear the steak for two to five minutes on each side.
3. 3. Slice skirt steak properly. Skirt steak has the best texture when you slice it into thinner pieces, which will make it more tender. Always cut against the grain of the meat.
   
4. 4. Give it a dry rub. Rubbing a coat of black pepper over the skin of your skirt steak before cooking gives your skirt steak a flavorful crust, highlighting the difference between the charred edges and the tender inside of the steak.

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