-10 pound inside skirt steak

Inside skirt steak is a cut of beef derived from the diaphragm muscle (musculus transversus abdominis) located beneath the rib cage in the lower chest cavity of cattle. This long, flat muscle is highly exercised and contains pronounced grain structure with visible striations. Inside skirt (also called skirt steak or onglet in French cuisine) differs from outside skirt in fiber orientation and tenderness; it possesses a distinctly beefy flavor and relatively tender texture when sliced against the grain, despite its muscular origin. The cut typically weighs 1.5 to 2.5 pounds and features a silvery membrane (fell) on one side that should be removed before cooking.

The meat is deep red when fresh, becoming darker with oxidation, and contains moderate intramuscular fat distribution. Inside skirt is increasingly prized by chefs and home cooks as a flavorful, economical alternative to premium cuts.

Inside skirt steak is versatile and well-suited to high-heat cooking methods that capitalize on its robust beef flavor. Grilling, broiling, and pan-searing are preferred techniques, with cooking times of 3–5 minutes per side for medium-rare doneness. The cut is essential to Latin American cuisine, particularly Mexican carne asada and Argentinian churrasco, where it is marinated and char-grilled. It also features prominently in Korean bulgogi preparations and Vietnamese grilled beef dishes. Slicing against the grain is critical to maximize tenderness. Inside skirt pairs well with bold marinades featuring citrus, soy, Worcestershire, garlic, and chiles; it also accepts simple salt-and-pepper seasoning that allows its natural beefy character to shine.