Outside Skirt Steak
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An Outside Skirt Steak, NAMP 121 C, also known as the “Thin Skirt” is often confused with an Inside Skirt SteakNAMP 121 D, and with a Flank SteakNAMP 193, because the British call some Flank Steak, Skirt Steaks.


Outside Skirt Steak is available all year long.


An Outside Skirt Steak is a long thin “Flat Steak” cut from the trimmed boneless portion of the diaphragm muscle contained in The Plate Primal Cut. The diaphragm muscle is an “interior” muscle and sits inside and under the Ribs, where it is attached to Ribs #6 - #12. The diaphragm separates the abdomen from the chest cavity and allows the animal to breathe. There are two Outside Skirt Steaks per beef, one on each “Side” of the animal. Outside Skirt Steaks can weigh 10 to 11 ounces (283.5 g to 311.8 g) on average but can run to a pound or a bit more. Our Outside Skirt Steak in the photo weighed in at 1 & 1/4 pounds when cut from the Steer and trimmed.


When buying Outside Skirt Steak, be cognizant of the meat quality. Higher grades of meat will yield better results. Also ascertain if the Outside Skirt Steak has had its major outer membrane peeled. If it has not, you should do so before working with the cut as an ingredient.


Raw Outside Skirt Steak should last for up to 4 days in the refrigerator. Add an extra day of cold storage time if the Outside Skirt Steak is Marinated or oiled. Raw Outside Skirt Steak will keep for 2-3 months in the freezer without any appreciable deterioration in quality.

Cooked Outside Skirt Steak should be refrigerated for up to 1-3 days.

Culinary Uses

Outside Skirt Steak is a tough Portion Cut of Beef. On Smart Kitchen’s Home Plate it should be Cooked, it is Tough, it can be Thin or Thick depending on how it is cut, it is Dry, and Lean. Using the Home Plate we would call it Cooked, Tough, Thin or Thick, Dry, and Lean or noted in the home plate shorthand Outside Skirt Steak would be (C, T1T3-T4, D, L).

Outside Skirt Steak is so long and thin looking, that it is called “Faja” or “belt” in Spanish. Fajitas (meaning "Little Belts" in Spanish) are a traditional Mexican method of cooking the faja, or Skirt Steak. Fajitas is one of the primary uses of Outside Skirt Steak which can also be sold as “Fajita Meat.”

Alternatively, Outside Skirt Steak can be manually Tenderized, rolled up, held with skewers and merchandized as London Broil or sold as 2 roughly 8 ounce (226.8 g) Steaks which may be labeled “Bistro Steaks.”

Like the Inside Skirt, the Outside Skirt Steak contains Marbling and Connective Tissue and is consequently a flavorful but tougher cut. Outside Skirt Steak has a significant membrane to remove before use and a very pronounced Meat Grain of long muscle fibers. Outside Skirt Steak is a bit thicker, less fatty & stringy and more uniform than Inside Skirt Steak, consequently Outside Skirt Steak generally costs more.

Cooking Outside Skirt Steak is an exercise in Tenderizing, managing the connective tissue and long muscle fibers so that the flavorful cut of beef is not a “Tough Chew.”  One method is “high & quick” which relies on physical tenderizing and then on Marinades Rubs for further tenderizing before cooking quickly (GrillBroil or Pan Fry) over High Heat to Rare or Medium Rare. The Outside Skirt Steak is then portion cut against the Meat Grain for service to shorten/sever the tough, long muscle fibers.

The second cooking method is “low & slow” typically with a Moist Heat Method, like Braising.

Portion Size

Allow 6 to 9 ounces (170 g to 255 g) per person of Outside Skirt Steak as a Serving Size.


The Inside Skirt Steak, on the other hand, comes from the inside of The Flank Primal Cut and is made from the Transversus abdominis muscle, a core muscle that stabilizes the rib cage and allows the animal to bear down.

Gluten Free


Low Fat


Low Calorie