A long, thin cut from the diaphragm muscle with an intense, iron-rich beefy flavour and a pronounced open grain. One of the best value cuts for the grill — used extensively in fajitas and South American asado.
Skirt steak is a long, thin cut that comes from the plate section of the beef, specifically the diaphragm muscle. It has a distinctive open grain and a rich, iron-heavy flavour that stands out compared to more common steaks. This cut is prized in various cuisines, particularly in South American asado and Tex-Mex dishes like fajitas, where its flavour can shine without the need for heavy seasoning. When cooking skirt steak over fire, it responds well to high heat and quick cooking methods. Aim to grill it over a hot, direct flame to develop a good sear and caramelisation, which enhances its natural flavour. Because it is thin and fibrous, it cooks rapidly – usually just a few minutes per side – and benefits from resting briefly before slicing. Always cut against the grain to ensure tenderness despite the pronounced muscle fibres. When selecting skirt steak, look for a deep red colour with some marbling but not excessive fat, which can cause flare-ups on the grill. Avoid cuts that appear overly dry or have a dull colour, as freshness is key to the flavour. A common mistake is overcooking; skirt steak can become tough if left on the heat too long, so monitor closely and remove from the fire as soon as it reaches medium rare to medium.