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Skirt Steak

post #1 of 9
Thread Starter 

Hi All Today I saw inside skirt steak & outside skirt steak. Any one know what is the difference between the two?

Which would  be more tender and tasty?

Thanks Dan

post #2 of 9
The inside skirt, while the more tender cut, is fattier. Not to be confused with marbling- it usually has "chunks" of fat embedded if it is choice or higher. The outside skirt is leaner, more of a marbled texture
post #3 of 9
Thread Starter 

Hi All Sooooo then both would be good for grill steak & fajita's.

Thanks Dan

PS there was a $2 price difference between the two.

post #4 of 9
Originally Posted by DanBono View Post

Hi All Sooooo then both would be good for grill steak & fajita's.

Thanks Dan

PS there was a $2 price difference between the two.

I usually get the inside, just because that is what my butcher normally has. Both will work. It is best to marinate to get it tender. Always cut it across grain to serve. Sometimes the outside skirt will still have the membrane on it like ribs. You will want to remove that prior to cooking.

post #5 of 9

Hey , dan. Gotta recipe for those Fajitas?

post #6 of 9
Thread Starter 

Hi This will be my 1st try at Fajitas. Made Fajitas once with a store bought mix wasn't happy with the outcome.

Thanks Dan

post #7 of 9

Dan, try this...



Skirt steak or Flank - - enough for the crowd

a pure Chile (Mexican Grocers carry it. A N>Mex. or Anahiem ground) or a mild Chili Powder...

Cumin to taste

Cilantro. 1 bunch chopped real well(small as possible)

Cayenne , if more heat needed

Garlic powder

Onion powder

Mexican Oregano ( most stores carry this now, different from Italian Oregano )

Lime juice (always fresh)

A drizzle of oil ( wait until just before Grilling)


mix all to your taste(I like it with kick) ,cover meat al set aside for one to two hours. heat Grill to scortching hot and add oil to meat. Keep the Meat whole so it won't fall through the grates.

Cook fast until bruning starts(this is flavor - you'll see what I mean after a taste of the first one...if you don't think it's better, cook to your pleasure). Flip the Meat and Burn the other side , remove and rest a few minutes then cut on a bias , into thin strips and serve with:

Sour Cream


Lettuce (chopped) or as a traditional variation, use chopped Cabbage.



Big Tottillas

Sliced Jalapenos - or Peppers the crowd likes...Chipolteis Marvelous drool.gif


Hope you enjoy this true Mexican Dishicon_exclaim.gif


Have fun and  as always . . .

Have plenty os Cold Cervesa (Beer) for you and the Adults with some good Sweet Tea for the Kids , (lots of ice).

post #8 of 9

The marinade I use for fajitas works awfully well, and I really love the taste after grilling hot and fast...


Juice of 1 orange

Juice of 2 limes

4 tablespoons olive oil

2 garlic cloves, chopped

3 chipolte chiles in adobo sauce, chopped up

3 tablespoon chopped fresh cilantro leaves

1 teaspoon ground cumin

1 teaspoon salt


Put the skirt steak in the marinade, let sit for at least 4 hours, prefer 8, then grill.  Yum yum yum...



post #9 of 9

i'm coming late to the party here but chimichurri sauce works great on skirt steak.  there are varying recipes but basically its either PArsley, Cliantro or a mix of the 2 as the main base.  Add to that some fresh oregano, olive oil, red onion, and a bit of red wine vinegar or lemon/lime juice.  a quick google search will find you many chimichurri recipes..  marinate the crap outta that skirt steak and grill it on some hot coals and it will be delicious

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