Description
The outside skirt steak is the diaphragm muscle and resides inside the belly of the animal. 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. Though the cuts are similar, outside skirt steaks tends to be more tender and have more flavor due to its proximity to the organ meat.