What is skirt steak, how to cook skirt steak and useful tips for preparing the outside and inside cuts. Plus – a bonus recipe for Skirt Steak in Oven.
Go straight to Skirt Steak in Oven Recipe Card or
Read on for relevant information, tips and links to other recipes.
What is Skirt Steak?
Skirt steak is a name that applies to two quite different cuts of beef – outside skirt steak and inside skirt steak. They come from the beef plate primal cut.
There are a total of four skirt steaks per animal – two of each type per side (see diagram below).
Beef Skirt Steak Types – Inside vs Outside Skirt Steak
The two types of skirt steak look similar and can easily be confused with each other. However, once you understand what to look for it becomes easier to recognize which is which.
Below we have photographed the two butcher cuts side by side and have slightly folded on side of the outside cut in order to make it fit on the board – it is a bit longer if fully stretched.
Outside skirt steak. A thin cut located on the periphery of the animal’s diaphragm. Also known as thin skirt or outer skirt. It is very tender and boasts a rich beefy taste. Longer and thinner in comparison with inside skirt:
- it runs from two to just over four inches wide
- its length can easily surpass two feet
- on average about an inch to half an inch thick (thinner towards the ends)
- it has an accordion like coarse surface, good marbling and is typically covered by a thick memberane on one side and a layer of fat on the other (both removed from the retail cut in the US)
- average weight is twelve ounces but can easily reach twenty ounces
Inside skirt steak. A thicker cut contained partially within the plate and partially within the flank primal cuts. It is a flat, transverse abdominal muscle used to stabilize the rib cage and in result the meat is a bit tough.
- inside skirt is wider, about five to seven inches wide
- it contains more connective tissue and is tougher, it is a good idea to tenderize it before cooking
- inside skirt is less flavorful and a marinade is always recommended
- it only has a thin, minor membrane which is easy to peel; its muscle fibres are much more pronounced
- its average weight is about seventeen ounces, bigger cuts can reach thirty ounces
Which One is Better?
Outside skirt steak is by far the superior of the two cuts – it is more flavorful and more tender than inside skirt. Consequently it commands a higher price per pound.
And as far as spectacular appearances go – when the outside cut is grilled medium-rare in the style of Argentinian entraña dish and presented in its full length as shown below – it absolutely steals the show. And it can rival any ribeye as far as flavor goes.
Inside Skirt Steak vs Flank Steak
Because inside skirt steak sits near flank steak from the primal cut of the same name, the two are often mixed up.
Flank steak is easy to tell apart – here are the main differences between flank and inside skirt:
- flank steak is much wider and visibly tapered on one end
- the muscle fibers of the flank cut run lengthwise, not across
- flank has less connective tissue which makes it a bit more tender in comparison with its counterpart
- while flank is a flavorful cut, it lacks the robust beefy taste of inside skirt
How to Store
Frozen skirt steak can be stored for up to four months and even longer if vacuum sealed in thick plastic. Raw skirt steak should be refrigerated for up to four days, five if marinated or brushed with oil. Once cooked leftovers should be refrigerated for no longer than three days.
How to Cut Skirt Steak
- Always cut cooked skirt steak, regardless of which type, against the grain. This shortens the muscle fibers and makes the meat more tender and much easier to chew.
- For example, slice grilled or pan seared entraña at a forty-five degree angle to its width. Because the grain follows the width you will create more succulent pieces of steak by cutting the steak diagonally.
- Or, an inside skirt steak that has already been marinated and cooked will be considerably less chewy when cut against the grain, again diagonally to the width.
- Before grilling outside skirt steak cut it into sections (with the grain) where it transitions from thin to really thin. This will allow you to perfectly cook each section in accordance to its thickness.
- If making inside skirt steak stir fry or fajitas in a skillet, cutting the meat across the grain first and then marinating allows the marinade to work its magic much better. For one, this creates much more surface area for the marinade to access. In addition the looser meat structure absorbs more flavors.
How to Cook Skirt Steak
The best way to cook skirt steak is quickly and at very high heat. To that end grilling, pan searing and broiling are the top three methods that offer the needed ‘fast and furious’ approach.
1.Grilled Skirt Steak
Grilling skirt steak is suitable for both the outside and inside cuts, but because inside skirt is tougher you should always marinate it prior to searing it over a very, very hot grill. With outside skirt marinating is not as important of a step, a touch of salt and pepper before grillig is sufficient. You can use this Grilled Outside Skirt recipe or this Grilled Inside Skirt Steak one (excellent for tacos, pictured above).
2. Pan-seared Skirt Steak
For best results use a cast iron skillet large enough to accomodate the cuts of skirt (it should be appropariately sectioned). The skillet should be pre-heated for a couple of minutes, a little bit of cooking oil with high burning point added and the steak should be seared no longer than 2-3 minutes per side, depending on thickness.
If pan-searing pre-cut slices, for example for stir fry, this time should be less because they will cook faster.
3. Broiled Skirt Steak
The broiler should be set to high and the steak positioned in the lower part of the oven. About 2-3 minutes per side (see Recipe Card below for detailed instructions).
Skirt Steak Marinade Recipes
Chimichurri marinade. The zesty Argentinian condiment is great for marinating in addition to being an excellent companion to grilled beef cuts. Make a full batch (use this recipe) and use about a quarter to a third cup as a marinade – simply spread it over the skirt steak, cover it and refrigerate. The garlic, green onions, olive oil and herbs are outstanding with skirt steak.
Skirt steak marinade with beer. Our beer marinade for steak is great for porous cuts such as skirt and flank.
Marinade for skirt steak for tacos. Use this recipe.
Asian stir fry marianade. Use the marinade from this recipe, it is very flavorful and works really well with pre-sliced inside skirt (against the grain, just to reiterate).
Other Skirt Steak Recipes You Might Like
Grilled Outside Skirt Steak (Entraña)
Inside Skirt Steak Tacos
How to Cook Skirt Steak (Skirt Steak in Oven Recipe)
You can use either outside skirt (marinating not necessary) or inside skirt (a marinade highly recommended) to cook skirt steak in oven with this easy recipe. Oven must have broiler.
Ingredients
- 1.5 lbs skirt steak (outside or inside)
- 2-3 tsp olive oil (to brush steak)
- salt and pepper (to season steak)
Skirt Steak Marinade
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- 2 tsp garlic powder
- 2 tsp salt
- 1 tsp pepper
- 1 tsp dried oregano
Instructions
BROILED OUTSIDE SKIRT STEAK
Preheat oven broiler to 450 F. Place a rack at the lower third of the oven. Line a baking sheet with parchment paper or grease the baking sheet.
Bring the skirt steak to room temperature. If one long continuous piece use a sharp knife to section it in two or three portions (cut where the thickness transitions from thin to very thin). Lightly brush both sides of steak(s) with olive oil and season with salt and pepper. Place it on the prepared sheet.
Broil for 3-4 minutes per side (flip only once) or until the internal temperature reaches 130 F for medium-rare or 140 for medium. Thinner sections will need considerably less time and possibly a brief broil only on one side; remove these pieces out of the oven first.
Transfer cooked steak to a cutting board and allow to rest before you slice it agains the grain (hold knife at 45 degrees to the width).
BROILED INSIDE SKIRT STEAK
For this cut is necessary to marinate the steak before you cook it in the oven*. Mix the marinade ingredients. In a large freezer bag (or a suitable non-reactive container for which you have a lid) place the inside skirt steak and cover it completely with marinade. Allow to sit, refrigerated for at least 2 hours and up to overnight.
Preheat oven broiler to 450 F. Place a rack at the lower third of the oven. Line a baking sheet with parchment paper or grease the baking sheet.
Bring the inside skirt steak to room temperature and scrape off the marinade. Pat it dry, lightly brush with olive oil and season with salt and pepper. Place it on the baking sheet.
Broil for 4-5 minutes per side, fliping only once, or until the internal temperature reaches 130 F for medium-rare or 140 for medium. Do not overcook because the meat will get tough.
Transfer the cooked inside skrit steak to a ccutting board and allow to rest. You may loosely cover it with foil to keeo it warm. Slice against the grain into thin pieces for a more tender bite.
Notes
*You can marinate outside skirt as well if you want to. Generally this is not needed because it is very richly flavored and naturally tender. Seasoning it and then using sauce like chimichurri to serve it with is sufficient.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 598Total Fat: 45gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 30gCholesterol: 101mgSodium: 1382mgCarbohydrates: 3gFiber: 0gSugar: 1gProtein: 43g
Nutritional information assumes marinade ingredients are consumed.
Tia Pettygrue says
The recipe is very easy. But I learned my lesson to only buy OUTSIDE because even marinating overnight, the inside was SO tough and I cooked it perfectly. But the flavor is amazing. Served it with Chimichurri sauce I made.
Milena Perrine says
You are so right! Outside skirt is far superior!
Tanya says
Wow! I bought this chunk of meat in one of my “mom moments” to maybe make something different. It was epic. Teenage boys couldn’t believe they were getting this for a weeknight dinner. I marinated it last night. As a working mom, so easy. The boxed augratin potatoes took longer! Love it! Thank you!