Outside Skirt Steak

Outside skirt steak is a long, thin, and highly marbled cut of beef from the plate primal, taken from the outer diaphragm muscle of the cow. Prized by chefs and grill masters alike, this cut is known for its rich, buttery flavor, loose grain, and juicy, tender bite—especially when cooked quickly and sliced against the grain.

More tender and marbled than inside skirt, the outside skirt delivers an intensely beefy taste and excellent texture, making it perfect for grilling, searing, or marinating. It’s a top choice for fajitas, carne asada, stir-fries, and steak sandwiches.