Inside Skirt steak is a cut from the flank area, you will see parts of it in the tail of the T-bone & Porterhouse steaks. It is long, flat, and prized for its flavor rather than tenderness. It is not to be confused with the flank steak, although the flank steak has been substituted for certain dishes requiring inside skirt steak. In the NAMPs speck book the beef plate, inner skirt steak is #1121D

Outside skirt steak is the trimmed, boneless portion of the diaphragm muscle attached to the 6th through 12th ribs on the underside of the short plate. This steak is covered in a tough membrane that should be removed before cooking. it is thin, long cut of beef with excellent beefy flavor. The outside skirt has a NAMPs number of 1121E.

For staking purposes and after cooking,  both of these steaks should be cut across the grain and not with the grain to enhance palatability. To minimize toughness and add flavor skirt steaks are often marinated before grilling or pan-seared very quickly, or cooked very slowly, typically braised. They are typically sliced against the grain before serving to maximize tenderness.

Both sell in the $5.00 per pound range.

Chinese restaurants use a combination of skirt, flank and hangers for certain beef dishes and can be interchangeable depending the price per pound. Mexican restaurants also use one of the combination of cuts mentioned above in fajitas.

Back in-the-day when we used rail beef we would make pin-wheel steaks with the skirt steaks.

I am sure other members can tell us how they use the skirts in this day and age.

 

-- Edited by Coalcracker on Thursday 24th of November 2016 10:40:59 AM

Sold it in the US with seasoning on it as fajita meat i think it was about 5.99 per Lb.

In the UK its starting to be featured on cooking programmes alot more.

Im guessing it mostly is sold to cornish pastry makers and you can tell as it is slightly fatty

en.wikipedia.org/wiki/Pasty

The recipe for a Cornish pasty, as defined by its protected status, includes diced or minced beef, onion, potato and swede in rough chunks along with some "light peppery" seasoning.[17] The cut of beef used is generally skirt steak.[42] Swede is sometimes called turnip in Cornwall, but the recipe requires use of actual swede, not turnip.[34] Pasty ingredients are usually seasoned with salt and pepper, depending on individual taste.[43] The use of carrot in a traditional Cornish pasty is frowned upon, though it does appear regularly in recipes

Ive also had it in bakeries that make peppersteak slices which is another type of meat filled pastry.