Located on the inside of the abdomen wall just below the ribs, skirt steak can be either of two long, flat, well-marbled muscles: the diaphragm and the abdominal muscle. A little rough to look at, skirt steaks are versatile and full of flavour. These steaks provide more chew than others, which is easily softened with an acidic marinade.
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When cooked on high heat, the characteristic marbling imparts an outstanding flavour. Slice it thick against the grain before serving to ensure maximum tenderness. Inside skirt steaks are the traditional cut of choice for fajitas.