What is Skirt Steak

  • By: Jack Mancuso

What is Skirt Steak

The popularity of skirt steak is growing. For beef lovers, you can’t deny the intense beefy flavor. It’s even stronger than flank steak! You’ll need about a half pound per person.

Types of Skirt Steak

There are two varieties of skirt steak: inside and outside. They resemble each other with a thick gran and long muscles. Both are thin, and both aren’t small. A skirt steak can measure 4 inches across and 24 inches long. 

The outside skirt steak has a membrane. You’ll need to remove it like you might with ribs. If you’re getting your meat from a butcher, they’ll likely have finished this step for you. Of the two, the outside steak is thicker and uniform. On average, it weighs two pounds.

The inside skirt steak is less tender and flavorful than the outside cut, but it’s far less expensive. This meat responds well to high-temperature cooking (1 minute per side), resting wrapped for 15 minutes, and proper slicing (against the grain). It’s great for stir-frying and fajitas.


If you like marinated meat, skirt steak takes to a variety of spices perfectly. It’s thin and has a large surface area, giving your marinade plenty of room to work its magic. Some of the common components of skirt steak marinade include:

  • Apple cider or balsamic vinegar
  • Cracked pepper
  • Dijon mustard
  • Honey
  • Italian seasoning
  • Minced garlic
  • Olive oil
  • Orange, lemon, or lime juice
  • Red pepper flakes
  • Salt
  • Soy sauce
  • Worcestershire sauce

For best results, leave the meat in the marinade overnight

Rub the Right Way

If you want to use a dry rub on your steak for more texture, start by patting your meat dry. Use an olive oil binder (you don’t need a lot). Follow with your rub all over. We have some great all-natural seasonings for your skirt steak, including:

Cuso’s Grass Seasoning: Very earthy

Cuso’s Gravel Seasoning: Great texture!

Cuso’s Roasted Garlic-Onion Seasoning: A familiar taste that doesn’t overwhelm the meat

Cuso’s Southwest Sand Seasoning: Vibrant, fresh flavors

Cuso’s Tequila-Lime Habanero Seasoning: Turn your skirt steak into Birria

Grilling Skirt Steak

You’ll want to oil your grill grates before preheating. Turn your temperature setting to 425F. Place the Skirt steak right in the middle of the heat action. Grill it for 3 minutes per side. These are best when medium rare (125-130F internally). You can use this basic process on your stove using a hot cast iron pan. For decadence, add a pat of butter on the second turn. To braise, add some red wine.

PitMaster’s Memo: Using Skirt Steak

You may be wondering how to use your grilled Skirt Steak. Here are some ways I recommend:

Carne Asada

Fajita Pita with Chimichurri



Philly cheesesteak

Salad toppers


Steak and ale pie






Blooming onion

Charred leeks

Green beans with citrus vinaigrette 


Poblano corn salsa (or chimichurri sauce)


Chocolate torte 

English custard


Pear-apple pie

Rhubarb tarts

From the Bar

Boston Lagar

Cabernet Franc


Single Malt

Unsweetened Tea

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