What Is Inside Or Outside Skirt Steak

Understanding Skirt Steak: What’s Inside and Outside

Skirt steak is a popular cut of beef known for its rich flavor and tender texture. It’s a versatile cut that can be used in a variety of dishes, from fajitas to stir-fries. But what exactly is inside or outside skirt steak, and how does it differ from other cuts of beef? Let’s take a closer look at this delicious and often misunderstood cut of meat.

Inside Skirt Steak

Inside skirt steak comes from the diaphragm muscle of the cow, specifically the plate section. This cut is long and flat, with a coarse texture and rich marbling, which gives it a robust flavor. Inside skirt steak is known for its intense beefy taste and is often used in traditional Latin American dishes such as carne asada.

When preparing inside skirt steak, it’s important to trim any excess fat and silver skin to ensure a tender and flavorful result. This cut is best when marinated to help tenderize the meat and enhance its natural flavors. Inside skirt steak is typically cooked quickly over high heat, making it ideal for grilling or searing.

Outside Skirt Steak

Outside skirt steak, on the other hand, comes from the outer part of the diaphragm muscle. It is longer and thinner than inside skirt steak and has a more pronounced grain. While outside skirt steak is also flavorful and richly marbled, it is slightly less tender than its inside counterpart.

Similar to inside skirt steak, outside skirt steak benefits from marinating and quick cooking methods. It’s important to slice outside skirt steak against the grain to maximize tenderness and ensure a pleasant eating experience.

Key Differences

While both inside and outside skirt steak come from the same general area of the cow, there are some key differences between the two cuts:

• Texture: Inside skirt steak is thicker and coarser, while outside skirt steak is thinner and has a more pronounced grain.
• Tenderness: Inside skirt steak is generally more tender than outside skirt steak.
• Flavor: Both cuts are richly flavored, but inside skirt steak is often considered to have a more intense beefy taste.

How to Cook Skirt Steak

Skirt steak is best cooked using high heat and quick methods such as grilling, searing, or broiling. It’s important not to overcook skirt steak, as it can become tough and chewy. Marinating the meat before cooking can help tenderize it and infuse it with additional flavor.

When cooking skirt steak, it’s essential to let it rest for a few minutes after cooking to allow the juices to redistribute, ensuring a juicy and flavorful result. Slicing the steak against the grain is also crucial for maximizing tenderness.

In Conclusion

Skirt steak, whether inside or outside, is a delicious and versatile cut of beef that can be used in a wide range of dishes. Understanding the differences between inside and outside skirt steak can help you choose the right cut for your culinary creations and ensure a delicious dining experience.

Next time you’re at the butcher or grocery store, consider picking up some skirt steak and experimenting with different cooking methods and flavor combinations. Whether you’re grilling up some fajitas or adding slices of skirt steak to a hearty salad, this flavorful cut is sure to impress your taste buds.