Skirt steak, beloved for its intense beefy flavor and affordability, is a staple in many cuisines, from fajitas to Korean barbecue. However, discerning between inside and outside skirt steak can be tricky, even for experienced cooks. This guide will equip you with the knowledge to confidently identify each cut, ensuring you choose the right steak for your culinary creations. Understanding the nuances of these two cuts is key to unlocking their full potential.
Understanding Skirt Steak: Anatomy and Flavor Profile
Before delving into the differences, it’s essential to understand what skirt steak actually is. Skirt steak is a thin, flavorful cut of beef from the plate section of the cow, located beneath the ribs. It’s known for its loosely textured grain and robust flavor, making it ideal for quick cooking methods. Both inside and outside skirt steak share these characteristics, but their subtle differences impact their texture and suitability for various dishes. The location of the skirt steak contributes directly to its unique characteristics.
Inside Skirt Steak: The Diaphragm Muscle
Inside skirt steak, also known as the “diaphragm,” is the muscle attached to the inside of the rib cage. It is generally thinner and narrower than outside skirt steak. The grain of the inside skirt is less pronounced and runs lengthwise. Its flavor is intense, but sometimes considered slightly less rich than its outside counterpart. Its availability is typically better than the outside skirt.
Outside Skirt Steak: The Plate Muscle
Outside skirt steak is cut from the plate, specifically the diaphragm muscle attached to the outside of the ribs. It is wider and thicker than inside skirt steak. This cut possesses a more pronounced grain running across the width of the steak. Many chefs and butchers consider the outside skirt to be the more flavorful and tender of the two cuts, although the difference is subtle. This cut is generally more expensive and harder to find because each animal only yields two outside skirt steaks compared to the two inside skirts.
Visual Differences: Identifying Skirt Steak Cuts
One of the most reliable ways to distinguish between inside and outside skirt steak is through visual inspection. Size, shape, and the direction of the muscle fibers are key indicators.
Size and Shape Comparison
Outside skirt steak is significantly wider and thicker than inside skirt steak. An outside skirt will often be several inches wide, while the inside skirt is noticeably narrower. The shape of the outside skirt is also more uniform and rectangular, while the inside skirt can be more irregular. When you compare these cuts side by side, the difference in size is often the first thing you will notice. The thickness also contributes to the overall texture differences.
Muscle Fiber Direction and Appearance
The muscle fibers, or grain, of the steak are another important identifier. Outside skirt steak has a very visible and distinct grain that runs across the width of the steak. You can easily see the individual muscle fibers running perpendicular to the length of the cut. The inside skirt steak has a less defined grain that runs lengthwise along the cut. This difference in grain is due to the direction the muscle fibers run in the two different muscles. The visual appearance of the muscle fibers, therefore, is a crucial diagnostic factor.
Membrane Presence
Both inside and outside skirt steaks have a tough membrane that needs to be removed before cooking. However, the nature of this membrane can differ. Outside skirt steak often has a thicker, more visible membrane that requires more careful trimming. The membrane on the inside skirt is usually thinner and easier to remove. Butchers often remove the membrane from the outside skirt before selling it, saving the home cook the time and effort.
Tactile Differences: Feeling the Steak
While visual cues are helpful, feeling the steak can provide additional information. The texture of the raw meat differs slightly between the two cuts.
Texture and Firmness
Outside skirt steak generally feels firmer and more substantial than inside skirt steak due to its greater thickness and denser muscle fibers. The inside skirt has a softer, more pliable feel. This difference in firmness can be subtle, but noticeable with experience. The density also impacts the cooking process.
Flexibility and Stretch
The inside skirt steak is typically more flexible and stretches more easily than the outside skirt. This is again due to the difference in muscle fiber structure. This flexibility can sometimes make it slightly more challenging to handle during preparation.
Flavor and Tenderness: Cooking Considerations
The ultimate test, of course, is in the taste. While both cuts boast a rich, beefy flavor, subtle differences exist that influence their suitability for different cooking methods.
Flavor Profile Comparison
Both inside and outside skirt steaks have a strong, savory, beefy flavor that is highly desirable. However, many consider outside skirt steak to have a slightly richer and more intense flavor than inside skirt steak. This difference in flavor is subtle but noticeable. The inside skirt, on the other hand, offers a pure, clean beef taste.
Tenderness Variations
Outside skirt steak is generally considered to be slightly more tender than inside skirt steak, particularly when cooked properly. The looser muscle structure of the outside skirt contributes to its tenderness. The inside skirt can be a bit chewier if not prepared correctly. Proper preparation, including marinating and cooking to the correct internal temperature, is crucial for maximizing the tenderness of both cuts.
Recommended Cooking Methods
Both inside and outside skirt steaks are best suited for quick, high-heat cooking methods such as grilling, pan-searing, and broiling. These methods allow the steak to develop a flavorful crust while remaining tender inside. Marinating is highly recommended for both cuts to enhance flavor and tenderness.
- Grilling: Perfect for achieving a smoky char and a flavorful crust.
- Pan-Searing: Ideal for creating a beautiful sear on the outside while maintaining a juicy interior.
- Broiling: A quick and easy method for achieving a similar result to grilling.
Price and Availability: Making Informed Choices
Price and availability can also play a role in your decision-making process. Understanding the market dynamics can help you make informed choices when purchasing skirt steak.
Price Point Analysis
Outside skirt steak is typically more expensive than inside skirt steak. This is due to its superior flavor and tenderness, as well as its limited availability. Given that each cow only has two outside skirts compared to two inside skirts, the scarcity drives up the price. Always check pricing per pound to evaluate the best value at your butcher or grocery store.
Availability Factors
Inside skirt steak is generally more readily available than outside skirt steak. Most grocery stores and butcher shops carry inside skirt steak regularly. Finding outside skirt steak may require visiting specialty butcher shops or placing a special order. Sometimes smaller stores might label both as ‘skirt steak’, so visual inspection is vital.
Practical Tips for Choosing and Preparing Skirt Steak
Here are some practical tips to help you choose and prepare both inside and outside skirt steak:
- Ask your butcher: Don’t hesitate to ask your butcher to identify the cut for you. They can provide valuable information about the source and quality of the meat.
- Look for marbling: Marbling (intramuscular fat) contributes to flavor and tenderness. Choose steaks with good marbling.
- Trim excess fat: Trim away any large pieces of excess fat, but leave a thin layer for flavor.
- Marinate for at least 30 minutes: Marinating helps to tenderize the meat and enhance its flavor.
- Cook to medium-rare or medium: Overcooking skirt steak can make it tough.
- Slice against the grain: This is crucial for ensuring tenderness.
- Let the steak rest: Allow the steak to rest for a few minutes after cooking to allow the juices to redistribute.
Skirt Steak in Different Cuisines
Skirt steak’s versatility shines through its use in diverse culinary traditions. From classic Mexican fajitas to Asian-inspired stir-fries, its robust flavor profile makes it a global favorite.
Fajitas: The Quintessential Skirt Steak Dish
Fajitas are perhaps the most iconic dish featuring skirt steak. The steak is marinated in a flavorful mixture of lime juice, spices, and herbs, then grilled or pan-seared and sliced into thin strips. Served with sautéed onions, peppers, and warm tortillas, fajitas are a crowd-pleasing favorite. Both inside and outside skirt steaks work well in fajitas, but the richer flavor of the outside skirt is often preferred.
Asian-Inspired Dishes: Bulgogi and Stir-Fries
Skirt steak is also commonly used in Asian cuisines, particularly in Korean bulgogi and various stir-fries. The steak is thinly sliced and marinated in a sweet and savory sauce, then quickly cooked over high heat. The quick cooking time and intense flavor make skirt steak an excellent choice for these dishes.
Argentinian Parrillada: Grilled to Perfection
In Argentina, skirt steak, known as “entraña,” is a staple of the parrillada (grilled meat platter). The steak is simply seasoned with salt and pepper and grilled over hot coals, allowing the natural flavor of the beef to shine through. This simple preparation highlights the quality of the meat and the skill of the grillmaster.
Conclusion: Mastering Skirt Steak Selection
Distinguishing between inside and outside skirt steak involves careful observation of their size, shape, muscle fiber direction, and texture. While outside skirt steak is generally considered more flavorful and tender, both cuts offer a delicious and affordable way to enjoy beef. By understanding the nuances of each cut and following the tips outlined in this guide, you can confidently choose the right skirt steak for your culinary creations. Ultimately, the best choice depends on your personal preferences, budget, and the specific dish you are preparing. With practice and experimentation, you’ll soon become a skirt steak connoisseur.
What is the primary difference between inside and outside skirt steak?
The most significant difference lies in the location of the cut on the cow. Inside skirt steak comes from the diaphragm muscle inside the chest wall, while the outside skirt steak comes from the diaphragm muscle outside the chest wall. This difference in location directly affects the tenderness and flavor of the meat, with the outside skirt generally considered to be more flavorful and tender.
Another key differentiator is the appearance of the meat. Inside skirt steak is typically wider and thinner than outside skirt steak, possessing a slightly tougher texture. Outside skirt steak is often thicker, more uniformly shaped, and boasts a looser, more open grain, allowing for better marinade absorption and a more tender final product when cooked.
How can I visually identify inside vs. outside skirt steak at the butcher shop?
Look for the thickness of the steak as a primary indicator. Outside skirt steak tends to be thicker and meatier than inside skirt steak. Additionally, examine the grain of the meat. Outside skirt steak has a looser, more open grain that runs across the width of the steak, while inside skirt steak has a tighter grain running lengthwise.
The shape can also be a helpful clue. Inside skirt steaks are often quite wide and thin, sometimes appearing almost like a large, flat sheet of meat. Outside skirt steaks are usually more compact and rectangular in shape. Be sure to check for the membrane as well; it’s often removed from outside skirt steak before sale, but usually present on inside.
Why is outside skirt steak often considered the more desirable cut?
The higher fat content and looser grain structure of the outside skirt steak contribute significantly to its superior flavor and tenderness. These qualities allow marinades to penetrate more effectively, resulting in a more intensely flavored and juicy finished product. Its thicker profile also lends itself better to searing and grilling.
Furthermore, the increased tenderness of the outside skirt steak means it’s less prone to becoming tough when cooked to medium-rare, making it a more forgiving cut for home cooks. While both cuts are flavorful, the outside skirt provides a more premium eating experience, making it the preferred choice for many recipes.
How does the cooking process differ between inside and outside skirt steak?
While both types of skirt steak benefit from high-heat cooking methods like grilling or pan-searing, the cooking time may need slight adjustments. Inside skirt steak, being thinner, cooks more quickly and can easily become overcooked if not monitored closely. Keep a close eye on it, and don’t overcook it.
Outside skirt steak, due to its increased thickness, may require a slightly longer cooking time to achieve the desired level of doneness. Using a meat thermometer is recommended to ensure it reaches a medium-rare internal temperature without becoming overly dry. Regardless of the cut, remember to let it rest for 5-10 minutes after cooking before slicing against the grain.
Which cut of skirt steak is better for fajitas, and why?
While both inside and outside skirt steak can be used for fajitas, outside skirt steak is generally preferred due to its superior flavor and texture. The rich flavor and tender bite of the outside skirt steak complement the vibrant flavors of the fajita vegetables and spices perfectly. Its ability to absorb marinades well also enhances the overall taste.
The inside skirt steak, while a viable option, can sometimes be tougher and less flavorful, potentially requiring more tenderizing and marinating. It’s also more prone to becoming dry if overcooked. However, if properly prepared and cooked to the right temperature, inside skirt steak can still make delicious fajitas, especially if you’re on a budget.
What are some effective marinades for both inside and outside skirt steak?
Acid-based marinades containing ingredients like citrus juice (lime, orange), vinegar, or soy sauce are highly effective for tenderizing both inside and outside skirt steak. These acids help to break down the muscle fibers, resulting in a more tender and flavorful final product. Adding aromatics such as garlic, onions, and herbs further enhances the taste.
Consider incorporating ingredients that complement the intended cuisine. For example, a Mexican-inspired marinade might include lime juice, chili powder, cumin, and garlic, while an Asian-inspired marinade could feature soy sauce, ginger, garlic, and sesame oil. Remember to marinate the steak for at least 30 minutes, or up to several hours in the refrigerator, for optimal flavor infusion.
Is there a significant price difference between inside and outside skirt steak?
Generally, outside skirt steak is more expensive than inside skirt steak. This price difference reflects the higher perceived quality, flavor, and tenderness of the outside skirt steak. Its limited availability compared to inside skirt steak also contributes to the increased cost.
However, pricing can vary depending on the butcher shop or grocery store, as well as location. While the difference might not always be drastic, expect to pay a premium for outside skirt steak. It’s worth considering the cost-benefit ratio based on your specific recipe and budget when making your selection.