Frequently Asked Questions
Skirt steak is a thin, long cut of beef with a coarse texture and intense marbling, which delivers robust flavor when cooked. It’s highly versatile and commonly used for grilling, stir-fries, and fajitas. Known for its beefy richness, skirt steak is best when cooked quickly over high heat and sliced against the grain for maximum tenderness.
While both cuts are thin and flavorful, skirt steak comes from the cow’s diaphragm, whereas flank steak is from the abdominal muscles. Skirt steak is more marbled, giving it a richer flavor and tender texture compared to the leaner flank steak. It also cooks faster and absorbs marinades exceptionally well, making it ideal for bold, seasoned dishes.
Skirt steak is cut from the plate section of the cow, near the diaphragm. This location gives it its characteristic marbling and deep flavor. Its unique position also contributes to its long, thin shape and coarse texture, which makes it perfect for quick cooking methods like grilling or searing.v
Skirt steak can be frozen initially; however, it is not recommended to refreeze skirt steak once it has been thawed. Refreezing these small, delicate cuts may compromise their texture and overall quality.