fajitas meat, Philadelphia steak
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.
1-1/2 to 2 lb. of skirt steak will feed 3 to 4.
Substitute another coarse-grained steak from the plate, such as hanger steak or flank steak.
Cook no further than medium-rare, to keep it from drying out.