The skirt steak
is a cut of beef steak
from the plate
(belly) primal cut. It is a long, flat cut that is flavorful, but tougher than most other steak cuts. It is the cut of choice for making fajitas
("little belts" or "sashes" in Spanish) and Cornish pasties
. Skirt steaks are usually marinated
over low heat. Skirt steak should be sliced across the grain for serving.
In the United States, whole skirt steak has the meat-cutting classification NAMP 121. The more tender inner skirt (NAMP 121D) is attached to the rib cage (ribs 6-12), while the tougher outer skirt (NAMP 121C) consists of the diaphragm muscle and an attached thick membrane which must be removed before cooking.