What Is Skirt Steak: The Fajita Favourite Explained
What Is Skirt Steak: The Fajita Favourite Explained
This website is independent and not affiliated with Miller & Carter. It is a steak cut guide for home cooks in the United Kingdom.
Skirt steak is a long, thin, intensely flavoured cut of beef from the diaphragm area of the cow. It has a loose, fibrous texture and one of the beefiest flavours of any steak, which is why it is the classic choice for fajitas, carne asada and stir fries. It cooks in minutes over very high heat and must be sliced thinly against the grain, or it can be chewy.
Where Skirt Steak Comes From
Skirt steak comes from the plate primal, just under the cow’s rib section. There are actually two different cuts sold as skirt steak. Outside skirt comes from the diaphragm itself: it is the fattier, beefier and generally more prized of the two. Inside skirt comes from the transversus abdominis muscle in the plate: it is leaner and tougher, and it benefits from a longer marinade.
Because it is thin, skirt steak cooks through very quickly, and because the muscle works hard, it has a prominent grain and a good amount of connective tissue. That grain is the secret to its texture: the long fibres soak up marinades beautifully, but they will be tough unless you cut across them.
What Skirt Steak Tastes Like
Skirt steak tastes strongly of beef, richer than sirloin and close to the intensity of hanger steak. The outside skirt in particular is well marbled for such a thin cut, which keeps it juicy over a fierce heat. It is not a tender steak in the way fillet is, but with the right cooking and slicing it is one of the most satisfying cuts to eat, especially in wraps, tacos and fajitas where the slices do the work.
Skirt Steak vs Hanger Steak
The two cuts come from the same neighbourhood of the cow, so they are often confused:
| Point of comparison | Skirt steak | Hanger steak |
|---|---|---|
| Source | Diaphragm or plate muscle, two cuts per animal | Single muscle hanging from the diaphragm, one per animal |
| Shape | Long and thin | Thick and V shaped |
| Tenderness | Less tender; relies on thin slicing | Very tender when cooked to medium rare |
| Classic use | Fajitas, carne asada | Steak frites, chimichurri steak |
| Availability | Widely available from butchers | Harder to find; ask your butcher |
Our guide to hanger steak covers the thicker, more tender sibling in detail (note: this page is published alongside this one and the link will resolve once both are live).
How to Cook Skirt Steak
The rules are simple and strict: very hot, very fast, and never past medium.
- Bring it to room temperature. Take the steak out of the fridge 30 to 45 minutes before cooking.
- Season or marinate. Salt and pepper are enough, but skirt steak loves an acidic marinade such as lime juice, soy sauce and garlic for 2 to 4 hours. Its coarse grain absorbs flavour well.
- Get the heat fierce. A smoking hot grill or heavy pan is essential. Aim for around 260°C to 290°C if your grill can reach it.
- Sear for 2 to 4 minutes per side. Cook to medium rare, roughly 52°C to 57°C, checking early because this thin cut moves through temperatures fast. Our guide to cooking steak on a BBQ covers high heat grilling in detail (note: this page goes live on 16 October 2026 and the link will resolve then).
- Rest, then slice against the grain. Rest for 5 to 10 minutes. Cut the steak into shorter sections, turn them 90 degrees if needed, and slice thinly across the long fibres. This is the single most important step.
Because it is so thin, skirt steak has little margin for error. If it turns tough, the cause is almost always overcooking or slicing with the grain. Our rump steak cooking guide explains the same slicing principle for another fibrous cut.
What Skirt Steak Is Best For
Skirt steak shines in dishes where it is sliced thin and paired with bold flavours:
- Fajitas. The classic home for skirt steak: sizzle it hot, slice it thin and serve in warm tortillas with peppers and onions.
- Carne asada. Marinate in citrus and spices, grill hard and slice for tacos.
- Stir fries. Cut raw across the grain into strips first, then flash fry with vegetables.
- Steak salads. Warm slices over peppery salad leaves with a sharp dressing.
Prefer to leave the cooking to someone else? Our Miller and Carter main menu guide shows the steak cuts their chefs serve.
FAQs
What is the difference between inside and outside skirt steak?
Outside skirt comes from the diaphragm and is fattier, beefier and more tender. Inside skirt comes from the plate muscle below and is leaner and tougher, so marinate it longer.
How do you keep skirt steak tender?
Cook it no further than medium, rest it, and slice it thinly across the grain. Those three steps matter more than any marinade.
Can you cook skirt steak in a frying pan?
Yes. A heavy pan over high heat works well. Cook in batches if the steak is long, so the pan stays hot and the steak sears rather than steams.
Is skirt steak the same as flank steak?
No. Skirt steak comes from the plate and diaphragm area, while flank steak comes from the lower abdominal muscles. Skirt is thinner and more intensely flavoured.
Cut guidance checked against published butchery guides on 13 October 2026. Temperatures and times are approximate; always check doneness with a thermometer. This website is independent and not affiliated with Miller & Carter.
