Inside skirt steak is a flavorful, thin, and long cut of beef from the short plate. It is wider and slightly tougher than the premium outside skirt, making it ideal for robust marinades. It is best cooked hot and fast, and must be sliced against the grain to ensure tender bites.

Flavor Profile & Preparation

• Characteristics: It has long, coarse muscle fibers and absorbs marinades incredibly well. It often comes with the tough silver skin membrane already removed.
• Best Uses: It is the classic cut for traditional Mexican Arrachera, fajitas, stir-fries, and carne asada.

How to Cook and Slice

Because it is thin, the key is extreme heat to get a char on the outside without overcooking the center.

• Prep: Pat the meat completely dry and marinate for at least 1 hour (or overnight). Let it sit at room temperature for 20 minutes prior to cooking.
• Cook: Heat a cast-iron skillet or grill to high heat. Add a high-smoke-point oil and sear for 2 to 4 minutes per side to achieve medium-rare.
• Rest: Remove the meat from the heat and let it rest for 10 minutes to retain its juices.
• Slice: Locate the direction of the long muscle fibers (the grain). Cut the long steak into smaller, manageable sections, then slice each section thinly against the grain.