beef skirt steak

a.k.a.

fajitas meat, Philadelphia steak

what is it?

Cut from the plate (underbelly) section of the steer, this distinctive looking steak is the long, thin diaphragm muscle. It's a coarse-grained steak, with a grain that runs crosswise, rather than lengthwise. Skirt steak has a similar texture to flank steak (with which it is sometimes confused), but it's more tender and has a beefier flavor.

kitchen math:

1-1/2 to 2 lb. of skirt steak will feed 3 to 4.

don't have it?

Substitute another coarse-grained steak from the plate, such as hanger steak or flank steak.

how to prep:

Cook no further than medium-rare, to keep it from drying out.