Description
The inside skirt (transversus abdominis) is a cut from the beef plate. Despite its name, the inside skirt steak runs along the outside of the plate and flank primals in the cow’s abdomen. Skirt steaks have very thick grain and big beefy flavor. They benefit from a long marinade or some kind of mechanical tenderizing. This cut is best cooked hot and fast on a grill and is commonly used for carne asada and fajitas. Grocery stores frequently label both outside skirt and inside skirt “skirt steak,” without noting the differences. Inside skirt steak tends to be slightly chewier and less flavorful than outside skirt steak.