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The Skirt Steak



What is a Skirt Steak?

Skirt steak comes from the plate section near the diaphragm. It’s long, thin, and heavily marbled with a loose grain that delivers intense beef flavor and a satisfying chew when sliced properly.

It’s most often cooked quickly over very high heat—grilled, broiled or pan-seared—then sliced thin against the grain. Overcooking leads to toughness, and slow braising isn’t ideal for this cut.

Skirt steak has long been used in fajitas and Latin American grilling and remains a beloved restaurant and home-cooking staple. It’s moderately priced with high flavor value.

A typical skirt steak weighs 1–1.75 lb. A 4 oz cooked serving has ~230 calories, 22g protein and 15g fat.

Skirt Steak Cow EDU Image

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.