Skirt Steak What is Your Take

[RichieB]

I did this tonight on the Spirit. Marinated with Balsamic Vinigar and Soy Sauce about 4 hours. I did what the recipe said including cutting across the grain. This isn't the first time. It is a tough cut. Tasty, yes. What is your experience and take? There are 2 more portions in the freezer, each about 8 .oz. I told my wife they are yours. She's going to figure a way to cook to make them tender. I don't doubt she'll figure out it out.

[texastweeter]

Best cut for jerkey

[Bob K]

Inside or outside skirt? Outside tends to be more narrow, thinner, and more tender. Inside is a much larger cut and more common in stores (volume). It can be tough as hell.

Either one needs an overnight marinade with lots of salt and acid to tenderize, imo. Frankly I'm done with both, and my go-to for fajitas, carne asada, etc. is bavette/flap. Or a nicely marbled flank.

[Panhead John]

Yes, Bob speaks the truth. Inside skirt is tougher and outside skirt is hard to find. I recently did some flap steak…much better! Whatever you buy, slice it thin.

[barelfly]

I really enjoy skirt steak, but some cuts of it can be tougher than others. I’ve learned smaller pieces cut across or on the bias help. Also, outside vs inside can make a difference - do you know which cut you had?

[RichieB]

No I don't. It is a vert thin cut and each is about 8 .oz.

[RonB]

8 oz seems kinda small. Does that make it a mini skirt?

[Panhead John]

3/16 CL

[Michael_in_TX]

I love skirt steak, even inside skirt. My goto marinade is roughly equal parts oil (usually canola), lime juice, and soy sauce. Let it go overnight.

Cook it in a screaming hot cast iron pan. Get that crust! I typically like to cook my skirt and flank to 135 F, a little more done than I would a NY strip or ribeye.

To get around the inherent toughness of inside skirt, I find myself cutting the steak into small cubes. That seems to help quite a bit, but then you don't get the 'fajita' look, but more of a 'street taco' look and that is just fine with me.

Years ago, I sourced outside skirt from a local Mexican market. It was very good.

(I have yet to try flap meat....so that might just change my mind completely.)

[GolfGeezer]

+1 Yup, lime juice, oil, cumin and instead of soy, Tequila! Really helps tenderize tough cuts, including flank steak.

[SheilaAnn]

+2

[Dr. Pepper]

Skirt is also one of my favorite meats. Yes, some have been tough. Most have been soft & delicious, with a great meaty flavor. Grilled over wood, hot and fast, salty. Served with house made chimichuri.

[STEbbq]

I love skirt steak (inside and outside). I have made tacos with it for over 20 years and it is a family favorite. We mix 4-5 pounds with a bottle of Goya marinade and let it sit overnight or sometimes around 8 hours if we are short on time. Sear it off on a hot grill and slice it thin strips or cubes for tacos. It is wonderful. We always have some in the freezer.

[hoovarmin]

I won't touch inside skirt, and like texastweeter mentioned, I find it unsuitable for anything other than making jerky. But I don't make jerky, so I avoid it like the plague.

I LOVE outside skirt.

[texastweeter]

Yep, I cut it with the grain. I like jersey that almost pull your teeth out, and you chew on for 10 minutes.

[fzxdoc]

I'm with hoovarmin on inside skirt steak. I've had too many disappointments with it being too tough to eat--my jaws get tired with chewing before the steak piece can be safely swallowed

Even when chopped into smaller pieces, for me they're more like swallowing steak pills than chewing a tasty steak.

I like the skirt's flavor but hate the unpredictability of the tenderness. The last inside skirt steak I made, was tough the first night but when I heated the leftovers up to 150° by mistake, they were actually tender. I don't like inside skirt well enough to experiment to find out whether this tenderness was a one off or not, though.

Outside skirt is as rare a find around here as Panhead John 's duck-billed platypus (from another topic) or unicorn steaks.

Our semi-local butcher occasionally sells Vegas steak which is wonderful for fajitas. I think I still have a couple of pieces in my freezer.

Kathryn

[Smoker_Boy]

"Steak pills".

Gotta remember that one along with "Food Weapons".

[Michael_in_TX]

I've never considered skirt for jerky. To me, it still has too much fat. (Granted, I don't have a great deal of jerky making experience....and maybe I am just not good at trimming all of that exterior fat off.)

We also get American Wagyu inside skirt down here, which, while mostly marketing, has surprised me with the amount of marbling it has. This might be one of the reasons I'm more into skirt than others on here.

[Draznnl]

I’m with hoovarmin and fzxdoc I love skirt steak, but am not willing to deal with inside skirt steak’s toughness. I get prime outside skirt from Wild Fork or D’Artagnan. And it is just wonderful.

[Zman23]

I love using inside skirt for grilling taco meat. Never had an issue with toughness.

[Panhead John]

All this skirt steak talk got me hungry for some fajitas tonight. It’s inside skirt from HEB…it’ll have a 6 hour marinade before it hits the grill. Even though it can be a little tough sometimes, I love some grilled skirt steak. With a long marinade time and slicing thin across the grain, it should be good.

[Michael_in_TX]

No question, that is going to good!

[STEbbq]

I asked about alternatives to skirt steak a while back but was able to defer on buying anything new thanks to a great deal from Creekstone on skirt steak last year.

https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/beef-steak-brisket-roasts-prime-rib-etc/1449144-skirt-steak%E2%80%A6has-its-time-come

I may have to revisit the discussion soon when I cook the Creekstone skirt steak.

[Panhead John]

Turned out good, a little chewy but still good.

[Michael_in_TX]

You nailed the doneness I like on skirt. I'll take a little toughness for its beefy flavor.