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Beef Skirt Steak

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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.

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