Skirt

GREAT

FOR:

Cut Location

A.K.A. Fajita Meat, Roumanian Strip

This versatile cut is extremely rich and buttery, with lots of fat and a loose, strongly grained texture. All that fat means that it practically bastes itself as it cooks, but since it's thin, you'll want to cook it over intense heat so it can char on the outside before it overcooks in the center. Be sure to cut it against the grain, or you'll wind up with a tough and chewy plate of meat. Read more about skirt steak »

See all Skirt recipes