Beef outside skirt steak is a long, thin cut from the diaphragm muscle located in the plate primal section beneath the ribs. This USDA Choice grade beef features excellent marbling and delivers intensely rich, beefy flavor. The outside skirt is more tender and flavorful than the inside skirt due to less connective tissue, making it a preferred choice among chefs and butchers.

This versatile cut is ideal for carne asada, fajitas, tacos, stir fry, and Korean barbecue. The thin profile and coarse grain make it perfect for quick, high-heat cooking methods. For best results, sear quickly over a smoking hot grill or in a preheated skillet to develop a beautiful char on both sides while maintaining a juicy, pink interior at medium-rare to medium doneness. The key is to avoid overcooking, as this can make the meat tough.

After cooking, let the steak rest for 5-10 minutes to allow juices to redistribute, then slice thinly against the grain to maximize tenderness. Marinating for 30 minutes before cooking can further enhance tenderness and flavor. The cut typically comes in longer pieces that can be trimmed into 5-7 inch sections for easier handling on the grill.