Inside Skirt Steak
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.
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