The Underrated Star of the Grill: Outside Skirt Steak

The beef outside skirt steak is a long, thin, and flat cut of beef that comes from the cow's diaphragm muscle. It’s located on the plate section, near the abdominal area, and lies directly under the rib section. This cut is thicker and slightly more tender than its counterpart, the inside skirt steak, which makes it a favorite among chefs and grilling enthusiasts.

Key Characteristics of Outside Skirt Steak

1. Flavor Profile: Outside skirt steak is renowned for its bold, beefy flavor. The generous marbling and loose grain structure allow it to absorb marinades exceptionally well, making it a go-to choice for dishes that require a punch of flavor.
2. Texture: This cut has a coarser texture with visible striations of muscle fibers. When cooked and sliced correctly, it delivers a juicy and tender bite.
3. Size and Shape: The outside skirt steak is typically longer and narrower than the inside skirt steak. It measures 18-20 inches long and is usually trimmed off its thick membrane by butchers.

Why Choose Outside Skirt Steak?

The outside skirt steak is prized for its superior taste and versatility. While it’s slightly more challenging to find than the inside skirt steak, the effort is worth it. Its unique tenderness and flavor make it ideal for various cooking methods and cuisines.

Popular Uses for Outside Skirt Steak

1. Fajitas: Outside skirt steak is the cut of choice for authentic fajitas. Its rich flavor and ability to soak up spices make it the star of this Tex-Mex classic.
2. Grilled Skirt Steak: Thanks to its thin profile, outside skirt steak cooks quickly over high heat, making it perfect for the grill. A simple seasoning of salt and pepper, combined with the smoky flavor from the grill, creates a mouthwatering dish.
3. Stir-Fries: The tender nature of outside skirt steak, when sliced thinly, works beautifully in stir-fried dishes. It pairs well with vegetables, soy-based sauces, and noodles.
4. Steak Sandwiches: The bold flavor of the outside skirt steak makes it an excellent choice for steak sandwiches. For an indulgent treat, serve it on a crusty roll with caramelized onions and melted cheese.
5. Asian-Inspired Dishes: From Korean bulgogi to teriyaki-style preparations, this cut excels in Asian recipes that rely on marinades and quick, high-heat cooking.

1. Marinate for Maximum Flavor

   Although outside skirt steak is flavorful, marinating it can further elevate it. Use ingredients like citrus juice, vinegar, soy sauce, garlic, and spices for a marinade that tenderizes and enhances the beef's natural taste.

2. High Heat is Key

   Outside skirt steak is best cooked quickly over high heat. Whether you're grilling, searing, or broiling, aim for a nice char on the outside while keeping the interior juicy and tender.

3. Don't Overcook

   Skirt steak is thin and cooks quickly. Overcooking it can result in a tough texture. Aim for medium-rare to medium doneness (130–135°F/54–57°C).

4. Let it Rest

   After cooking, allow the steak to rest for 5-10 minutes. This helps redistribute the juices, ensuring a more flavorful and moist bite.

5. Slice Against the Grain

   The key to tender skirt steak lies in how you slice it. Cut against the grain in thin strips to shorten the muscle fibers, resulting in a tender texture.

How to Choose and Store Outside Skirt Steak

1. Choosing the Cut: Look for well-marbled pieces with an even thickness. A thicker cut will be easier to cook evenly.
2. Storage: Keep the steak in the coldest part of your refrigerator and use it within 3-5 days of purchase. For longer storage, wrap it tightly in plastic wrap and freeze it for 6 months.

The outside skirt steak recipe is known for its bold flavor and tender texture when cooked properly. This recipe emphasizes the natural beefy taste while keeping the preparation simple and delicious.

Ingredients:

• 1-2 pounds outside skirt steak
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Juice of 1 lime

Instructions:

1. Prep the Steak: Begin by patting the outside skirt steak dry with paper towels. This helps the seasoning stick and promotes a better sear. Rub the steak with olive oil to ensure it’s coated evenly. Then, season generously with salt, black pepper, garlic powder, and smoked paprika. Make sure the seasoning is evenly distributed on both sides of the steak.
2. Rest at Room Temperature: After seasoning, let the steak rest at room temperature for 20-30 minutes. This ensures the steak cooks evenly and helps it retain its juices. While the steak rests, fire up your grill.
3. Preheat the Grill: Preheat your grill to high heat. The grill must be hot to sear the steak quickly and give it that perfect char. Let the coals burn down to medium-high heat using a charcoal grill. For a gas grill, set it to high and allow the grates to heat up for 10 minutes.
4. Grill the Steak: Once the grill is ready, place the skirt steak on the hot grates. Grill for 2-3 minutes per side, depending on the thickness of the steak and your desired level of doneness. Outside skirt steak cooks quickly, so keep an eye on it to avoid overcooking. Aim for a medium-rare finish (130–135°F internal temperature).
5. Rest and Slice: After grilling, remove the steak from the grill and let it rest for 5-10 minutes. Resting the steak allows the juices to redistribute, keeping it tender and flavorful. Once rested, slice the steak thinly against the grain to ensure tenderness.
6. Serve and Enjoy: Squeeze fresh lime juice over the sliced steak for added freshness. Serve with your favorite sides, like grilled vegetables or a fresh salad, and enjoy a perfectly cooked outside skirt steak.

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