What's the Difference Between Inside and Outside Skirt Steak?

Table of Contents

1. Introduction
2. What Is Skirt Steak?
3. Comparing Inside and Outside Skirt Steak
4. Cooking Techniques
5. Flavor Pairings and Serving Suggestions
6. Recipe Highlight: Grilled Skirt Steak with Chimichurri Sauce
7. Conclusion
8. Frequently Asked Questions (FAQ)

Introduction

When it comes to steak, there's always something new to learn, especially with cuts that might not be on everyone's radar. Take skirt steak, for instance: a cut that's gradually gained popularity in American kitchens for its versatility and robust flavor. But did you know that there are actually two different types of skirt steak? If you've ever bitten into a juicy steak and wondered if there's more to this cut than meets the eye, you're not alone.

Curiosity about the differences between inside and outside skirt steak often piques the interest of home cooks and culinary enthusiasts. Both cuts, though similar in appearance, come from different parts of the cow and possess unique qualities that can influence your cooking methods, taste, and texture. Understanding these distinctions can elevate your culinary skills and improve your dining experiences – whether you’re cooking at home or entertaining guests.

In this blog post, we will delve deep into the contrasting characteristics of inside and outside skirt steak, exploring their origins, how to prepare and cook them, and the best ways to serve them. Along the way, we’ll touch on marinating techniques, cooking methods, and even suggest some mouthwatering recipes to try. By the end, you'll be well-equipped to select the best skirt steak for your meal and confidently wield the kitchen skills to make it shine.

Let’s embark on this culinary journey that will deepen your appreciation for skirt steak and its role on your dinner plate!

What Is Skirt Steak?

Before we dive into the specifics of inside and outside skirt steak, let’s first understand what skirt steak actually is. This cut is derived from the diaphragm muscle of the cow, specifically from the plate section, located beneath the rib primal. Known for its long, flat shape, skirt steak has a rich, beefy flavor that makes it a favorite for tacos, fajitas, and grilled dishes.

Skirt steak is characterized by its loose grain, which lends itself well to marinades and allows flavors to penetrate deeply into the meat. This cut enjoys a reputation among grill masters and home cooks alike for its ability to create flavorful and tender outcome, provided it is cooked correctly.

Comparing Inside and Outside Skirt Steak

Now that we have a basic understanding of what skirt steak is, let’s detail the differences between the two types: inside and outside skirt steak.

Location and Cut Characteristics

• Outside Skirt Steak: This cut is found on the outer side of the diaphragm, closer to the ribcage. It is generally thicker, wider, and longer than its counterpart. Because of its location, outside skirt steak has a richer marbling of fat, providing juiciness and flavor that many chefs argue makes it the superior option. Typically, this cut can be ½ inch to 1 inch thick and can be up to two feet long before being trimmed.
• Inside Skirt Steak: Located along the inside of the diaphragm, this cut is usually thinner and narrower than outside skirt steak. The inside skirt is about ½ inch thick and has a more fibrous texture due to the muscle's characteristics, resulting in a chewier bite when cooked. It also tends to have more connective tissue, which may require longer cooking times or effective marination to tenderize.

Appearance

Though they might seem similar at first glance, there are distinct visual cues to differentiate inside from outside skirt steak:

• Outside Skirt: Generally thicker and more robust in appearance. The surface is often brighter red and marbled with fat that enhances flavor during cooking. It will require less trimming from excess fat compared to inside skirt.
• Inside Skirt: Often sold as a longer, thinner strip of meat, it may have a layer of fat and membrane that needs to be meticulously removed before cooking. This cut is typically tougher in texture, which can sometimes lead to a more ‘grainy’ feel when cooked.

Flavor Profile

Both types of skirt steak are flavorful, yet they possess different strengths:

• Outside Skirt: Rich in flavor with pronounced beefiness. The marbling contributes to its juicy nature, making it a top choice for grilling and searing. When cooked properly, this cut can retain moisture and tenderness, providing a delicious eating experience.
• Inside Skirt: While still flavorful, it often lacks the same level of juiciness and richness that the outside skirt presents. Its tougher texture means it benefits more from marination and tenderizing cooking techniques like slow cooking.

Cooking Techniques

Understanding how to effectively cook these cuts can lead to mouthwatering results that fully showcase their unique qualities.

Recommended Cooking Methods

• Grilling: Both inside and outside skirt steak can be grilled to perfection. The high heat of a grill helps achieve a beautiful sear on the outside while keeping the inside tender. It's essential to cook skirt steak quickly at high temperatures due to its thin composition.
• Searing: Using a cast-iron skillet on the stovetop can produce exceptional results. A hot pan allows for a good caramelization of the meat, sealing in the juices, especially for the outside skirt which offers more fat.
• Marinating: Given the coarse grain of both cuts, marinating is highly recommended. For inside skirt, a longer marination time helps break down its tougher fibers. Acidic ingredients like citrus juices in your marinade can work wonders for softening the meat. For outside skirt, a shorter marinating time suffices, as the cut is naturally more tender.

Marinating Tips

1. Choose the Right Marinade: Popular ingredients include olive oil, vinegar, soy sauce, and garlic. For skirt steak, a marinade with an acidic base like lime or lemon juice can enhance tenderness and infuse flavor.
2. Time Matters: Inside skirt requires a longer marinating time (overnight or up to 24 hours), while outside skirt can develop flavor in as little as 30 minutes to a few hours, given its already tender nature.
3. Don’t Overmarinate: Pay attention to the time. Excessive marination—especially with acidic ingredients—can break down the structure of the meat, resulting in mushiness.

Flavor Pairings and Serving Suggestions

After cooking inside and outside skirt steak to your preference, it's time to enhance the flavor experience through thoughtful pairings and serving suggestions.

Flavor Enhancements

• Sauces: Both cuts shine when complemented with earthy sauces like chimichurri, salsa verde, or barbecue sauces that balance their meaty flavors. The vibrancy of chimichurri—made with fresh herbs, garlic, and vinegar—pairs especially well with the rich, marbled outside skirt steak.
• Sides: Traditional accompaniments, such as grilled vegetables, rice, or crispy potatoes, provide a satisfying meal alongside skirt steak. For a lighter touch, try a fresh salad or a corn salsa.

Presentation Tips

1. Slicing Against the Grain: Always slice skirt steak against the grain for tenderness. This simple technique ensures that each bite is easier to chew.
2. Plate Family-Style: Because skirt steak tends to be long and narrow, consider serving it whole on a cutting board for a rustic appeal, allowing your guests to slice their own pieces.
3. Garnishing: A garnish of fresh herbs or a squeeze of citrus can elevate the visual presentation and add refreshing flavors that complement the meat.

Recipe Highlight: Grilled Skirt Steak with Chimichurri Sauce

Here’s a delicious way to enjoy your skirt steak, featuring ingredients that elevate the natural flavors of the meat.

Ingredients

• For the Steak:
  • 1 pound skirt steak (outside or inside)
  • 1 tablespoon olive oil
  • Sea salt and black pepper, to taste
• For Chimichurri Sauce:
  • ½ cup fresh parsley, finely chopped
  • ¼ cup fresh cilantro, finely chopped
  • 1 teaspoon garlic, minced
  • 2 tablespoons red wine vinegar
  • ½ teaspoon red pepper flakes
  • Salt and pepper, to taste
  • ½ cup olive oil

Directions

1. Prepare the Chimichurri Sauce:
   • In a bowl, mix parsley, cilantro, garlic, vinegar, red pepper flakes, salt, and pepper.
   • Slowly whisk in the olive oil until combined. Let the sauce sit to allow the flavors to meld.
2. Prepare the Steak:
   • For outside skirt steak, pat dry and lightly season with olive oil, salt, and pepper. If using inside skirt steak, marinate the steak for a few hours to overnight.
   • Preheat your grill to high.
3. Grill the Steak:
   • Grill steak for about 3-5 minutes per side for medium-rare, depending on thickness. Keep an eye on it to prevent overcooking.
   • Remove from heat and allow to rest for 5 minutes.
4. Serve:
   • Slice against the grain and arrange on a platter. Drizzle chimichurri sauce generously over the steak.

This fantastic combination will not only impress your dinner guests but will leave them craving skirt steak again and again.

Conclusion

Understanding the differences between inside and outside skirt steak is a valuable asset in the culinary world. While both cuts offer robust flavors and hearty textures, they require distinct preparation methods and cooking techniques. As we explored, outside skirt steak tends to be more tender and flavorful, while inside skirt steak may require more time and care to achieve optimal taste and texture.

From marinades to cooking methods and serving suggestions, armed with this knowledge, you can confidently tackle either type of skirt steak in your kitchen. Enhance your meals by exploring diverse recipes and find what works best for your tastes.

If you’re looking to try these cuts for yourself, remember Land and Sea Delivery offers a great selection of fresh, premium meats delivered directly to your door. You can check out our shop here for your next skirt steak, and take advantage of our home delivery service to experience the best steaks without leaving your home.

Whether you're grilling for a special occasion or preparing a weeknight meal, the worlds of inside and outside skirt steak await your exploration. Happy cooking!

Frequently Asked Questions (FAQ)

Q: Can I substitute other cuts of meat for skirt steak in recipes? A: While skirt steak has unique characteristics, you could use flank steak or sirloin as substitutes. However, adjust cooking times accordingly, since different cuts may vary in tenderness and thickness.

Q: Which is better for fajitas, inside or outside skirt steak? A: Outside skirt steak is generally preferred for fajitas due to its flavor and tenderness. However, if you can only find inside skirt, marinating it well will also yield delicious results.

Q: How should I store leftover cooked skirt steak? A: Leftover cooked skirt steak can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, consider using a skillet over low heat to maintain moisture.

Q: Is it necessary to marinate skirt steak? A: While not absolutely necessary, marinating enhances flavor and tenderness, especially for the inside skirt steak, which has a tougher texture.

Q: What are the best internal temperatures for skirt steak? A: For optimal tenderness, aim for medium-rare (about 130°F), which offers a juicy and flavorful eating experience. You can adjust to your desired doneness accordingly.

With these insights into skirt steak, we hope you feel empowered to explore the culinary possibilities ahead!