Skirt Steak

Skirt steak is a long, thin cut from the plate section of the cow. It has a loose grain and intense beefy flavor with a deep mineral aroma; it cooks quickly over high heat and eats best when sliced against the grain. Common in fajitas, stir-fries, and quick grilling, it is sold as long strips of outside or inside skirt, often trimmed and folded.

Once a butcher's cut, it rose to prominence in Northern Mexico and the Texas borderlands for fajitas and arrachera before spreading through Latin American and U.S. grilling traditions. It also appears in Argentine asado and in Britain as thin skirt.