Inside vs. Outside Skirt Steak: What's the Difference?

Skirt steak is a long, thin, and flavorful cut of beef from the plate section of the cow, located near the belly. It’s known for its robust beefy flavor, making it a favorite for dishes like fajitas, stir-fries, and grilled preparations. Skirt steak is a working muscle, meaning it’s well-exercised and contains plenty of connective tissue. This gives it a unique texture that benefits from specific cooking techniques to achieve tenderness.

Skirt steak inside vs outside. While they share similarities, their differences make them better suited for specific dishes and cooking methods.

The Key Differences Between Inside and Outside Skirt Steak

1. Location on the Cow

• Inside Skirt Steak: Cut from the transversus abdominis muscle, which is located inside the chest wall of the cow. This cut is slightly wider and thinner compared to the outside skirt.
• Outside Skirt Steak: Cut from the diaphragm muscle, which lies on the exterior side of the plate section. This cut is narrower, thicker, and typically more uniform than the inside skirt.

2. Size and Thickness

• Inside Skirt Steak: More extensive and thinner, about 5-6 inches wide and up to 2 feet long. Because of its thinner nature, it can cook quickly but requires careful handling to avoid overcooking.
• Outside Skirt Steak: More diminutive and thicker, usually around 3-4 inches wide and about 18-20 inches long. Its thicker profile makes it slightly more forgiving when cooking, as it’s less prone to drying out.

3. Flavor and Tenderness

• Inside Skirt Steak: It is rich in beefy flavor but slightly less tender than the outside skirt. More connective tissue can make it chewier if not cooked or prepared correctly.
• Outside Skirt Steak: Equally rich in flavor but more tender due to less connective tissue. It is often considered the premium choice between the two cuts.

4. Membrane and Preparation

• Inside Skirt Steak: Typically, it comes with the membrane removed, making it easier to prepare right out of the package.
• Outside Skirt Steak: Often sold with the membrane still attached, which must be removed before cooking. This can be time-consuming but is worth the effort for the improved texture and tenderness.

5. Availability and Price

• Inside Skirt Steak: It is more commonly available and generally less expensive. It is found in most grocery stores and butcher shops.
• Outside Skirt Steak: It is less common and expensive due to its smaller supply and superior tenderness. Often reserved for restaurants or specialty butcher shops.

Inside and outside skirt steaks are versatile and benefit from high-heat cooking methods that quickly sear the exterior while preserving their natural juices. Here are some popular cooking techniques:

1. Grilling

Skirt steak’s long and thin shape makes it ideal for grilling. Whether you’re using an indoor grill pan or an outdoor barbecue, follow these tips:

• Preheat the grill to high heat.
• Season the steak generously with salt, pepper, and your favorite dry rub or marinade.
• Cook for 2-3 minutes per side for a medium-rare finish.
• Let the steak rest for 5-10 minutes before slicing.

2. Pan-Searing

If you don’t have access to a grill, a cast-iron skillet is an excellent alternative:

• Heat the skillet over medium-high heat and add a bit of oil.Sear the steak for 2-4 minutes per side, depending on the thickness.
• Finish with a pat of butter and fresh herbs for extra flavor.

3. Broiling

Broiling is another effective method, especially for cooking multiple steaks at once:

• Preheat the broiler and place the steak on a wire rack over a baking sheet.
• Broil for 3-5 minutes per side, flipping once until the desired doneness is achieved.

4. Sous Vide

For precise cooking, sous vide is an excellent choice:

• Set the temperature to 130°F for medium-rare or 140°F for medium.
• Cook the steak in a vacuum-sealed bag for 1-2 hours.Finish with a quick sear in a hot skillet to develop a crust.

How to Slice Skirt Steak

• The key to tender skirt steak lies not only in how it’s cooked but also in how it’s sliced. Always cut against the grain into thin strips. 
• The grain refers to the direction of the muscle fibers, which run lengthwise down the steak. Cutting against the grain shortens these fibers, making the steak easier to chew and more enjoyable.

Skirt steak’s bold flavor and texture make it perfect for various dishes. Here are some favorites:

1. Fajitas: Marinate the steak in lime juice, garlic, and spices, then grill and serve with sautéed peppers and onions.
2. Tacos: Slice the cooked steak into thin strips and pair it with fresh salsa, guacamole, and warm tortillas.
3. Stir-Fries: Quickly sear the steak and toss it with vegetables and a savory sauce.
4. Steak Salad: Top a bed of greens with sliced skirt steak, cherry tomatoes, and a tangy vinaigrette.
5. Sandwiches: Layer thinly sliced steak with caramelized onions and melted cheese on a crusty roll.

Which Skirt Steak Should You Choose?

• The choice between outside skirt steak vs inside ultimately depends on your preferences and the dish you’re preparing:
• Choose inside skirt steak if you’re looking for a more affordable option that’s readily available and works well in marinades or quick-cooking recipes.
• If tenderness and premium quality are priorities, opt for outside skirt steak. It’s worth the extra effort and cost for special occasions or standout dishes.

About One Stop Halal

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