Cuts · Steak
Skirt Steak
Lean but tender — big beefy flavor, fast cook. Fajitas, tacos, hot-and-fast on cast iron.
$14.00 each
avg 16 oz
About this cut
Skirt steak is the diaphragm muscle — a long, narrow, hard-working strap of meat that supports the steer's breathing every minute of its life. That constant work develops dense, coarse muscle fiber and concentrates the flavor: skirt is one of the most aggressively beefy cuts on the entire animal. The grain runs perpendicular to the long edge of the steak, which means slicing direction matters more here than almost anywhere else.
Why Piedmontese matters here
Skirt's reputation is "tough" — but that's a story about commodity skirt cooked past medium and sliced with the grain instead of against it. Piedmontese skirt cooks faster and tenderer than commodity skirt because the muscle fiber, while still coarse, is leaner and finer. Hot-and-fast on cast iron, pulled at 125°F, sliced thin against the grain — this is the cut that'll convince your taco-night skeptics.
How to cook it
Recommended method
Cast iron, ripping hot. 2 minutes per side, max — skirt cooks fast because it's thin. Rest 5 minutes, then slice thin AGAINST the grain. Marinate 30 minutes to 4 hours in lime, garlic, and oil for fajitas.
Internal temp targets
- Rare: 120°F
- Medium-rare: 130°F (recommended — skirt past medium gets chewy fast)
- Medium: 140°F (already pushing it)
- Well-done: 160°F (not recommended — Piedmontese skirt will turn into shoe leather)
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