June 18, 2024 2 min read
Inside skirt steak, a larger and tougher cut from the plate primal, is an underrated gem in the culinary world. This guide explores the best ways to prepare and enjoy this flavorful cut, ensuring you make the most out of every bite.
Inside skirt steak is an abdominal muscle, known for its coarse grain and toughness. Despite these characteristics, it can be transformed into a delicious dish with the right preparation techniques. Typically, it’s used in recipes that require high heat cooking and thin slicing, such as fajitas and stir-fries.
Historically, skirt steak was considered a lesser cut given to vaqueros (Texas ranch hands) as part of their pay. They perfected it by marinating and grilling over outdoor fires, a technique that evolved into the popular fajita.
According to the USDA, one grilled inside skirt steak contains:
Inside skirt steak, when prepared correctly, can be a highlight of any meal. Its rich history and robust flavor make it a versatile cut that deserves a place in your culinary repertoire. Try Traeger’s method for a mouthwatering experience, perfect for your next barbecue or family dinner.
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