Inside Skirt Steak

Alt Names: Skirt Steak

French : Bifteck d’intérieur de hampe | Spanish: Filete de entraña interna

THE BASICS & BEYOND

Inside skirt steak is cut from the transversus abdominis muscle, while outside skirt steak is cut from the diaphragm muscle. Both cuts are lean and fibrous with robust beef flavor. Inside skirt steak is a narrower and thinner cut, with all membrane removed from the meat.

Schedule A Cutting

Sterling Silver Inside Skirt Steak

Michael Siehien, Sterling Silver Signature Chef

“My advice? Treat each cut with imagination as to what would be the best approach and technique to bring out the most flavor and synergy with the other ingredients in a recipe.”

In decades past, skirt steak was far less expensive (about the price of ground beef). It was the steak of choice for Mexican immigrants in Texas. Ironically, the boom of fajitas and other Mexican fare has now raised the demand for this steak – and the price.

Grill / Broil / Skillet / Sous Vide

Modern Steakhouse

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Modern Steakhouse

Run It Like You Own It

Our Sterling Silver® Signature Chef program brings together a select group of chefs who exhibit excellence in and out of the kitchen, elevating their businesses through the execution of their finely honed craft and demonstrating evident ownership in the process. Two of our signature chefs, Chef Dave Cuntz and Chef Yannick Montplaisir, share reflections on finding—and maintaining—success in foodservice operations.

Mix Up Some Trending Cocktails

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Modern Steakhouse

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Modern Steakhouse

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Modern Steakhouse

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