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Skirt steak is a long, thin cut from the diaphragm with intense beefy flavor and more marbling than flank steak. It is the traditional cut for fajitas.
Outside skirt is from the outer diaphragm muscle, is thicker, more tender, and more flavorful. Inside skirt is thinner and tougher but still excellent for fajitas.
There are only 4 skirt steaks per cow. Increased popularity of fajitas and Mexican cuisine has driven demand up while supply remains limited.
Cook over very high heat for 2-3 minutes per side for medium-rare. Let rest 5 minutes, then slice thin against the grain. Marinating also helps.
Refrigerate for 3-5 days or freeze for up to 12 months. Cook quickly over high heat.
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