The Skirt Steak
What is a Skirt Steak?
Skirt steak is a long, flat cut of beef from the plate section, one of the most flavorful and fattier parts of the cow. A lot of skirt steak recipes call for marinating the meat before grilling it, and because of its looser structure, skirt steak will absorb the flavors of the marinade quite well. It is also used in fajitas and stir-fry. A 4-ounce serving of skirt steak has about 200 calories, 26 grams of protein, and 10 grams of fat. This cut is commonly used in Mexican dishes such as fajitas and tacos.
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Skirt Steak Cooking Guides
| Method | Cook Temp | Avg Time | Finish Temp |
|---|---|---|---|
| Baked | 500°F | 8-10 mins | 145°F |
| Grilled | 450°F | 8-10 mins | 145°F |
| Slow Cooker | High | 5-6 hrs | 145°F |
Note: The above guidelines are only guardrails. Stoves, pans and steak sizes vary; to achieve the perfectly cooked Skirt Steak, it's always good to have a meat thermometer handy and check internal temp regularly.
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Skirt Steak FAQ
Yes! Skirt steak is a very flavorful cut of meat with a bold, beefy flavor. Skirt steak can be a little tough due to the amount of connective tissue, so it needs careful preparation when cooking to maximize tenderness.
Skirt steak has a similar beefy flavor as flank steak but is a tougher cut in terms of texture. To maximize tenderness, we recommend marinating the skirt steak and cutting against the grain before serving.
You can make skirt steak tender by either marinating the cut in an acid base like lime juice or vinegar, or by scoring the top and bottom of the steak with a knife to sever the meat fibers.