Beef · Plate
Outside Skirt Steak
A thin, richly marbled steak from the diaphragm area. Very beefy and perfect for fajitas and carne asada.
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| Animal | Beef |
|---|---|
| Section | Plate |
| Bone | Boneless |
| Tenderness | Medium |
| Also called | skirt steak, outside skirt |
Best ways to cook it
- Grill
- Pan-sear
- Broil
About this cut
What it is and how to use it
The outside skirt is the diaphragm muscle that sits along the inside of the rib cage on the plate. It is thin, long, and more marbled than the inside skirt, with a bold, mineral beef flavor. It takes marinades well and cooks in minutes on a hot grill. It is a top choice for fajitas, carne asada, and tacos.
Cook’s tipCook over very high heat for a couple of minutes per side to at least 145°F. Rest three minutes and slice across the grain.
Read moreTop Sirloin vs. Flank vs. Skirt vs. Hanger SteakBeef Tenderness Scale: Most Tender to ToughestBeef Cuts Chart: 9 Primals & How to Cook Each
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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Visit Flowers Slaughterhouse in Sims, NC
5154 St. Rose Church Rd
Sims, NC 27880
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| Saturday | 7 AM – 12 PM |
| Sunday | Closed |
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