Beef Skirt Steak

The beef inside skirt steak comes from the chest and abdominal cavity below the ribs. It's a long, flat muscle with thick grain and a good amount of fat between muscle strands, which helps lock in essential moisture while grilling. A marinade is a good option for this cut because of its loose structure and ability to soak in the surrounding flavors.

Skirt steak can be tougher than other cuts, and overcooking makes it even tougher, so grilling quickly over high heat is the best way to cook. Some cooks swear that the best way to prepare skirt steak is to cook it directly on hot coals. The inside skirt cut is best at either rare or medium-rare temps; any further, and it may be too tough to eat.

The beef inside skirt steak tastes intensely beefy but will take on any marinade. It's a delicious option that doesn't take too long to cook while maintaining enormous amounts of flavor. Since it cooks quickly, it's an excellent choice for a quick but tasty steak dinner right at home.

BUTCHER'S TIP

Slicing beef against the grain is always important, but even more so for thin, coarse cuts such as the Skirt Steak. Use a meat tenderizer and marinate for best results.