Inside/Outside Skirt Steak
Two sides of a whole, the inside and outside skirt steaks are often labeled in stores as “fajita meat.” They fall in the same category as bavette and flank steaks as thin cuts that respond well to marinating and quick, high heat.
Recommended Cooking Methods:
Marinating & Grilling — Searing/Stir-Frying
- Season generously with salt and pepper and grill over high heat until browned on both sides. Let rest for at least 10 minutes, then slice. Serve over a salad of romaine, bleu cheese, roasted red peppers, and walnuts.
- Slice raw into thin slices and saute in a cast iron pan over high heat. Remove from pan and set aside while you saute peppers and onions. Combine and serve with tortillas, avocado, and fresh salsa.