Beef Inside Skirt Steak
The inside skirt comes from the flank primal and is longer, thinner, and leaner than its outside counterpart. It has a pronounced grain that holds marinade exceptionally well, making it the traditional cut for fajitas, stir-fries, and any preparation where bold seasoning carries the dish.
Available In
$51.79
Weight 1.3 lb
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Where It Comes From
The inside skirt comes from the flank primal, running along the inside of the abdominal wall just below the ribs. It's a thinner muscle than the outside skirt and is part of the transversus abdominis. Each steer yields only two, making it a scarce cut.
Cooking Notes
Marinate at least one hour — acid, oil, salt, aromatics — to tenderize and build flavor. Cook over very high heat for 60 to 90 seconds per side. Rest briefly, then slice paper-thin across the grain. This is the classic fajita cut for good reason.
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Broil
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Grill
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Marinate
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Skillet
