Skirt steak

Skirt steak is a cut of beef steak, from the plate. It is a long, flat cut that is prized for its flavor rather than tenderness. Sometimes flank steak is used interchangeably with skirt steak, but it is a different cut of meat.

In the United States, the NAMP (North American Meat Processors Association) classifies all skirts steaks NAMP 121.^[1] NAMP 121 is further subdivided into the outer (outside) skirt steak (NAMP 121C) and the inner (inside) skirt steak (NAMP 121D). The Beef Flank Steak (NAMP 193) is a cut that is different from the skirt steak.^[2]

The outside skirt steak is the trimmed, boneless portion of the diaphragm muscle attached to the 6th through 12th ribs on the underside of the short plate. This steak is covered in a tough membrane that should be removed before cooking.

The inside skirt steak is a boneless portion of the flank trimmed free of fat and membranes.

Use

Skirt steak is the cut of choice for making fajitas, Northern Mexican arrachera, Cornish pasties, Chinese stir-fry, Cuban & Puerto Rican Churrasco, and authentic Bolognese Sauce.

To minimize their toughness skirt steaks are either grilled or pan-seared very quickly or cooked very slowly, typically braised. Because of their strong graining skirt steak is sliced across the grain for maximum tenderness. To aid in tenderness and flavor, they are also often marinated.

The skirt steak is sometimes called Roumanian Tenderloin or Roumanian Strip in New York deli restaurants and steak houses. It is commonly grilled or barbecued whole and often served with fried onions and potatoes or baked beans.

References