Product information

The outside skirt steak comes from the abdominal plateau of the cow. It is the transversus abdominis muscle , prized for its coarse texture and robust flavor. Unlike the inside skirt, the outside skirt is somewhat wider, more uniform, and generally of higher quality.

Origin: This steak comes from Creekstone Farms in the USA, a producer known worldwide for its sustainable cattle farming and the consistently premium quality of its beef. The animals are raised without growth hormones or unnecessary additives, which is reflected in the pure flavor of the meat.

Production & Maturation: Outside Skirt is typically wet-aged (vacuum-matured) to optimize tenderness and juiciness. A typical portion ranges from 300–700 grams, with its irregular shape being a characteristic feature.

Recommended core temperature: Rare (50–52 °C), Medium Rare (54–56 °C, recommended), Medium (58–60 °C). Cooking the meat more thoroughly will significantly reduce its tenderness. The key is: short, hot, juicy!

Preparation and special features

Outside skirt steak requires intense heat. Whether on a charcoal grill, gas grill, or plancha, only place the steak on the grill once the cooking surface is piping hot. Two to three minutes per side is usually enough to develop a perfect crust. Afterward, let the meat rest for three to five minutes to allow the juices to redistribute. Crucially, always slice thinly against the grain —this is the only way to ensure the steak remains tender.

Before grilling, take the meat out of the refrigerator 30–60 minutes beforehand and let it come to room temperature. Pat it dry, season it roughly with salt, and sear it immediately. For an extra touch, marinate your skirt steak for 2–8 hours in a mixture of lime juice, garlic, oil, and cumin – perfect for fajitas or carne asada. This cut is also excellent cooked sous-vide: 54°C for 2–3 hours, then sear it briefly.

Your questions about Outside Skirt Steak answered in detail

How does Outside Skirt differ from Inside Skirt?

The outside skirt steak is the outer muscle of the diaphragm, while the inside skirt is located in the abdominal cavity. Outside skirt is generally longer, wider, and more uniform. It has a denser texture and is preferred by many chefs because it is less tough than inside skirt. The meat quality is also often higher, making it particularly suitable for premium dishes. Inside skirt is somewhat less expensive but also less uniformly cut and requires more attention during cooking. Outside skirt is traditionally used for fajitas and Tex-Mex cuisine due to its more intense flavor.

Which marinade goes best with skirt steak?

Skirt steak absorbs marinades particularly well due to its open structure. Classic marinades include lime, garlic, cumin, and a little olive oil – a combination that makes the steak juicy and enhances the roasted flavors. For Asian variations, soy sauce, ginger, and sesame oil are popular. Important: Don't marinate for too long (max. 8 hours), otherwise the acid can overpower the meat. For spontaneous barbecues, coarse salt, freshly ground pepper, and a squeeze of lime juice after grilling are often sufficient.

What core temperature keeps the outside skirt juicy?

The ideal core temperature is 54–56 °C (medium rare) . At this temperature, the meat remains tender and juicy while still absorbing enough heat to develop a delicious crust. Rare at 50–52 °C is also possible, but the texture will still be very raw. Medium at 58–60 °C is just about acceptable, but beyond that, the steak loses a significant amount of tenderness. For a perfect result, use a meat thermometer or cook the steak sous-vide.

FAQ about the Outside Skirt Steak

• What is an outside skirt steak? A long-fiber cut from the plate area of ​​the cow.
• What is the difference between an outside skirt and an inside skirt? Outside is wider, more even, and more delicate.
• How long should skirt steak be marinated? Between 2 and 8 hours is ideal.
• What is the optimal core temperature? 54–56 °C for Medium Rare.
• How do I prevent it from becoming tough? Briefly sear on high heat and slice against the grain.
• Do I need to remove tendons or silverskin? Yes, trim thoroughly before grilling.
• How long should you grill per side? 2-3 minutes are usually enough.
• Is skirt steak suitable for fajitas? Yes, it's the classic fajita cut.
• Can it be cooked sous-vide? Yes, at 54 °C for 2–3 hours.
• How do you cut it correctly? Always slice across the grain into thin slices.
• Which spices go well with it? Lime, garlic, cumin, chili.
• Can it be prepared in a pan? Yes, preferably in cast iron or on a plancha.
• How long should it rest? 3–5 minutes.
• Can skirt steak be frozen? Yes, vacuum-sealed and thawed slowly in the refrigerator.
• What side dishes go well with it? Fresh salsas, guacamole, corn on the cob or rice.

For which occasions is the tender outside skirt steak best suited?

The outside skirt steak is a true highlight for social gatherings. Whether it's a summer barbecue, a Tex-Mex night with friends, or a star attraction in a restaurant – this cut impresses with its versatility. It's perfect for fajitas, tacos, or bowls, as well as for a quick yet impressive steak dish during the week. Skirt steak is also a real crowd-pleaser for caterers and street food concepts.

Who is the outside skirt steak intended for?

This steak delights BBQ enthusiasts, Tex-Mex fans, gourmets, and restaurateurs alike. Price-conscious shoppers appreciate its short cooking time and versatility, while gourmets love its robust beef flavor. For flexitarians, the outside skirt steak offers an exciting alternative, as it pairs perfectly with vegetables, rice, or bowls. This cut is also appealing to seniors and those over 60, as it's quick to prepare yet promises exceptional flavor.