Beef · Flank
Inside Skirt Steak
A thin, long, flavorful steak with a coarse grain. A favorite for fajitas, marinated and seared hot.
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| Animal | Beef |
|---|---|
| Section | Flank |
| Bone | Boneless |
| Tenderness | Medium |
| Also called | skirt steak, inside skirt |
Best ways to cook it
- Grill
- Pan-sear
- Broil
About this cut
What it is and how to use it
The inside skirt is a thin, ribbon-like muscle from the belly area. It has a rich beef flavor, a loose coarse grain, and a bit of fat. It soaks up marinades and cooks within minutes on a hot grill or skillet. It is a traditional choice for fajitas and carne asada. Like flank, it should be sliced across the grain.
Cook’s tipMarinate, then cook very hot for just a few minutes per side. At least 145°F, rest three minutes, slice across the grain.
Read moreBeef Tenderness Scale: Most Tender to ToughestTop Sirloin vs. Flank vs. Skirt vs. Hanger SteakBeef Cuts Chart: Primals, Retail Cuts & Uses
Want it cut this way?We cut to your specification. Choose it on your cut sheet, or call 252-885-1892 and tell us how you want it.
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Find us
Visit Flowers Slaughterhouse in Sims, NC
5154 St. Rose Church Rd
Sims, NC 27880
| Mon–Fri | 7 AM – 5 PM |
| Saturday | 7 AM – 12 PM |
| Sunday | Closed |
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