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Outside Skirt Steak

This flavorful cut is found just below the prized rib section of the animal. Long, thin, and coarse, the cut is ideal for marinating and cooking over high heat. The outside skirt steak has more flavor and tenderness than the nearby inside skirt steak. For this reason, the outside skirt steak often ends up in restaurants while the inside skirt is sold in supermarkets.

Primal Cut

  • Plate Primal

Outside Skirt Steak Cooking Methods and Tips

Typical Cooking Methods

  • Grilling

  • Broiling

  • Skillet Cooking

General Cooking Recommendations

While outside skirt steak is a flavorful cut, it's not as tender as the nearby rib and tenderloin cuts. For this reason, it should be marinated for extra tenderness, seared quickly over high heat to avoid overcooking, and sliced thin so it's easier to chew.

Fajitas and stir-fry are excellent uses for outside skirt steak.

One important note: Typically, when you see skirt steak sold at your supermarket, what's being sold is inside skirt steak. If you do see outside skirt steak, it will often be much more expensive than you're used to paying for this cut. Ask your butcher if you aren't sure.

How to Cook Outside Skirt Steak on Your Traeger

For outside skirt steak, we recommend a long soak — up to 24 hours — in your favorite marinade.

Then preheat your Traeger to 500 degrees Fahrenheit, place the marinated steaks directly on the grill grate, and cook for two minutes on each side, or until the internal temperature of the steak reaches 135 degrees for medium-rare.

Outside Skirt Steak Internal Temperatures

  • For rare, aim for 120-130 °F internally.
  • For medium-rare, aim for 130-135 °F internally.
  • For medium, aim for 135-145 °F internally.
  • For medium-well, aim for 145-155 °F internally.
  • For well-done, aim for 155-165 °F internally.

Outside Skirt Steak FAQs

Is Outside Skirt Steak a Good Cut?

This is a very good cut for fajitas and stir-fry, because of its outstanding flavor.

How Much Does Outside Skirt Steak Cost?

Expect to pay close to $20 a pound for outside skirt steak.

How Do You Know When Outside Skirt Steak Is Done?

It's done when the internal temperature reaches 135 degrees Fahrenheit for medium-rare.

What Is an Outside Skirt Steak Best For?

This cut is best for marinating and grilling over high heat, then slicing the meat thin for use in tacos, fajitas, stir-fry, or sandwiches.

Are Outside Skirt Steak and Inside Skirt Steak the Same?

No. They are different cuts with slightly different characteristics. Outside skirt tends to be smaller and more flavorful.

Is Outside Skirt Steak Better Than Inside?

Outside skirt is the more sought-after cut.

Interesting Facts About Outside Skirt Steak

In Mexico and Central America, marinated and grilled skirt steak is known as carne asada. The dish can be served on its own but is more likely to be chopped up and used as a component of other dishes.

Carne asada is so popular that the term can refer to either the meat itself or to a social occasion for enjoying it. It's similar to how we use the word "barbeque" in the U.S. to refer to a type of food or for the gathering where we eat it.

The National Cattlemen's Beef Association identifies the outside skirt steak with UPC number 1586. You may see this number in the UPC code on the beef package label at the supermarket.

Outside Skirt Steak Nutritional Facts

According to the USDA, one grilled outside skirt steak contains 519 calories, 45.8 grams of protein, and 37.4 grams of fat.

Outside Skirt Steak

Outside Skirt Steak Photos