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BasicsRefrigerator Storage (35ºF to 40ºF)
3 to 4 days
Freezer Storage (0ºF or colder)
6 to 12 months
How Much?
1 pound yield, boneless
4 (3-ounce) cooked, trimmed servings
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> Home > Product Info > Beef Retail & Consumer > Steaks > Beef Skirt Steak
Beef Skirt Steak aka Fajita Steak This long, narrow, flat and less tender boneless steak is extremely flavorful and holds its own when paired with other bold flavors. The inside skirt steak is somewhat thicker than the outside skirt steak. This steak benefits from a tenderizing marinade. To promote tenderness, carve diagonally across the grain into thin slices. This steak is the original fajita steak and can also be stuffed and rolled.
Grilling Beef Skirt Steak, marinate
Cut skirt steaks into 4- to 6-inch portions. Grill steaks, uncovered, over medium, ash-covered coals 10 to 13 minutes for medium rare to medium doneness, turning occasionally.
Cooking Tips
- Marinate 6 to 24 hours in tenderizing marinade. A tenderizing marinade contains a food acid, such as lemon juice, vinegar, Italian dressing, salsa or wine.
- Allow 1/4 to 1/2 cup marinade for each 1 to 2 pounds of steak.
- Marinate in food-safe plastic bag or glass or stainless steel container in refrigerator. Turn steak occasionally for even exposure to marinade.
- Reserve a portion of the marinade before adding the beef to use later to baste or serve as a sauce. Marinades that have been in contact with raw meat must be brought to a full rolling boil before being served.
- Never save and reuse marinade.
- Pat raw steaks dry with paper towels to promote browning.
- Cook over medium heat; high heat chars the outside before the inside is done.
- Turn with tongs or spatula; piercing causes loss of flavorful juices.
- Carve skirt steak diagonally across the grain into thin slices.
Download Beef Training Camp PDF Fact Sheet Here
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DonenessFor best results, cook steaks to medium rare (145ºF) or medium (160ºF) doneness. Do not overcook.
- Use instant-read thermometer for the most accurate method. Insert thermometer horizontally from side of steak into center.
- To judge doneness visually, make a small slit near center of steak and check color.
Medium rare = pink in center, slightly brown toward exterior
Medium = light pink in center, brown toward exterior
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