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 flavour. 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 flavour 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

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Mix Up Some Trending Cocktails

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Modern Steakhouse

Dining Restrictions in Your Menu

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One Cut, Three Dayparts: Navel

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Modern Steakhouse

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Modern Steakhouse

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Women In Culinary Roundtable | Listen Now!

In a special episode of In The Kitchen With Sterling Silver, Chefs Sera Cuni, Janet Bourbon and Heather Kurosz join Chef Pete Geoghegan for a memorable roundtable discussion centered around the topic of Women in Culinary.