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.
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.
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.
This is a very good cut for fajitas and stir-fry, because of its outstanding flavor.
Expect to pay close to $20 a pound for outside skirt steak.
It's done when the internal temperature reaches 135 degrees Fahrenheit for medium-rare.
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.
No. They are different cuts with slightly different characteristics. Outside skirt tends to be smaller and more flavorful.
Outside skirt is the more sought-after cut.
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.
According to the USDA, one grilled outside skirt steak contains 519 calories, 45.8 grams of protein, and 37.4 grams of fat.
Fold up this cheesy goodness for a quick and easy meal that everyone in the family will love. Start with a 20 minute marinade, then grill, slice and combine with cheese and tortillas.
Give your steak some wood-fired sizzle. Grilled skirt steak rubbed down with Traeger spices, hot and perfectly cooked dutch oven veggies, served with your choice of flour or corn tortillas and topped with fresh chopped cilantro for a smokin' take on fajitas.
Bloody Mary’s aren’t just for breakfast. The delicious beverage tenderizes meat perfectly & imbibes steak with rich flavor. Savor that Bloody Mary flavor any time of day.
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