Outside Skirt Steak
THE BASICS & BEYOND
Skirt steak is cut from the diaphragm muscle or outside skirt. Lean and fibrous, it delivers robust beef flavor and dining satisfaction when prepared properly. Outside skirt steak is wide and thick, with some membrane still attached.
Eric Leterc, Sterling Silver Signature Chef
“If the beef is great quality, keeping it simple is the best way. Simple seasoning, simple preparation — you can’t go wrong and your guests will enjoy the flavors.”
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