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In the United States, this cut of beef is a long, flat, boneless beefsteak taken from the plate primal of the beef carcass. Unlike the U.S., in Britain the Skirt Steak is typically cut from the flank primal. The Skirt Steak is a flavorful piece of meat but can be rather tough if it is not cooked or cut properly. Almost any type of cooking method can be used to prepare this Steak, but care must be taken when using a dry heat method such as grilling, so that the steak is not overcooked making the meat tough in texture. When using the dry heat method or as a general practice, it is advisable to marinate the meat before cooking. Then when the meat is ready to serve, cut against the grain into thin slices. Other names for the Skirt Steak are Philadelphia Steak, Inside Skirt Steak, and Outside Skirt Steak.
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USDA Nutrition Facts |
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| Serving Size 1 lb |
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| Calories 204 |
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| Protein 18g |
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| Total Fat 13g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Sugars 0g |
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| Potassium 361mg |
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| Sodium 67mg |
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| Cholesterol 53mg |
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| Serving Size 3 oz ( 1 serving ) |
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| Calories 255 |
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| Protein 23g |
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| Total Fat 17g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Sugars 0g |
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| Potassium 379mg |
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| Sodium 92mg |
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| Cholesterol 59mg |
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| Serving Size 3 oz ( 1 serving ) |
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| Calories 220 |
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| Protein 26g |
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| Total Fat 12g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Sugars 0g |
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| Potassium 289mg |
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| Sodium 75mg |
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| Cholesterol 60mg |
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Skirt Steak, Beef term - Related Content |
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| A slice of beef, cut from various areas of the beef carcass, ranging in thickness between one-half to one inch and of a size intended to be one serving (many steaks can easily ... |
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| The 7-bone steak is a cross cut steak of the shoulder blade. It gets its name from the cross cut of bone that is shaped like a "7". It is a bit tough, so it is best to braise it. |
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| The tri-tip is a triangular shaped cut at the tip of the sirloin and is surrounded by the sirloin, round, and flank primals. It can be used as a roast or it can be cut into ... |
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| A generic name given to a steak cut from the beef tenderloin. In France, a filet steak often refers to a steak cut from an area between the tournedo and chateaubriand portions of ... |
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| A thin steak that is cut from the top round roast. A thicker steak cut from the top round roast is known as a top round steak. A round steak may also refer to a cross cut steak ... |
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SteaksSteaks are among the most popular fresh beef cuts. The best steaks, in terms of tenderness, are from the loin and include the Filet mignon, Porterhouse, T-bone, and ... |
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Beef cooking temperatures are important to monitor in order to insure meat is safely cooked to the proper temperature. When preparing beef, use the chart below as a guide to ... |
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General Guidelines | Charcoal Grill | Gas Grill | Doneness
Rotisserie cooking requires three key components: The spit assembly, a means to turn the spit, and a heat ... |
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| Beef Article |
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| General Guidelines | Degree of Doneness | Meat Thermometers
General Guidelines
Even though harmful bacteria are usually only on the surface of whole beef cuts, there ... |
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| This sandwich is perfect to warm you up on a chilly evening. |
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| Grilled steak |
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| Easy and fantastic! |
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| Grilled steak combined with apples and cheese in a tortilla then grilled again. |
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| A British variation on a Mexican favorite—the traditional beef and horseradish of England becomes part of a Mexican taco filled with a tasty onion jam that makes the flavor of this beef taco recipe so distinctive. |
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| RecipeTips.com's video demonstration on how to grill marinated flank steak. For more cooking tips and advice visit RecipeTips.com. |
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