The Home Base
The Fundamentals
The Playbook
The Lineup
The Home Base
The Fundamentals
The Playbook
The Lineup
The Playbook
/
Proteins & Mains
/
Skirt Steak
Skirt Steak
Photo coming soon
Skirt vs. Flank
●
Skirt is thinner and wider than flank, with more visible fat marbling between the muscle fibers.
●
It's got more flavor but is less uniform in thickness, so you need to watch for hot spots.
●
Flank is leaner and more even.
●
Both take marinades well, both must be sliced against the grain.
●
Skirt has the edge on flavor, flank has the edge on consistency.
Price Point
●
Skirt used to be a cheap cut, but fajita popularity has driven the price up.
●
It's now comparable to flank steak — mid-range.
●
Inside skirt is the thicker, more tender, harder-to-find version.
●
Outside skirt is what you'll usually see at the grocery store — thinner, slightly tougher, but still excellent.
How to Cook It
●
Screaming hot grill or cast iron.
●
Because skirt is thin, it cooks fast — 2-3 minutes per side max.
●
You want aggressive char on the outside and medium rare inside.
●
Don't overthink it.
●
The thinness means there's very little room between perfect and overcooked, so stay close and pull it fast.
Slice Against the Grain
●
Same rule as flank — cut against the grain in thin slices.
●
The grain on skirt steak runs the short way across the width, so you're slicing along the length.
●
Get this right and every bite is tender.
●
Get it wrong and it's chewy.
Quick Tips
●
Cook it hot and fast — 2-3 minutes per side max
●
The grain runs across the width — slice along the length
●
Marinades work great but aren't required — it has more natural flavor than flank
●
Perfect for fajitas, carne asada, and steak tacos
Featured In The Playbook
Cajun Dry Rub
Fajita / Chili Lime Marinade
Avocado Crema
Mango Salsa
Fajita-Style Grilled Onions & Peppers
Simple Lime Rice
Back to Proteins & Mains
Browse all in The Playbook
