Outside skirt steak

Outside skirt's the cut most restaurants go for. It's a good all purpose cut but it's especially good as a steak. 

Slice it thin, across the grain and you'll have a lean, juicy steak with plenty of flavour. But, whatever you do, don't go beyond medium as it can become dry and chewy if you overcook it.

Taste wise it's similar to Flank and a bit more tender than Inside skirt. It's also a bit thicker than Inside skirt. So it's best to give it a good pummel with a meat hammer before it hits the heat, to tenderise it a bit. 

Skirt takes on flavours faster than almost any other cut of beef – so, if you want a flavour boost, give it a quick rub or marinade and leave it for 30 minutes to absorb. 

 On a griddle or stir fry the rule is cook fast on a medium heat – and not beyond medium rare. Or, better still, sous vide then sear.

Outside skirt also makes for wonderful casseroles and curries. Or simply braise the whole cut in red wine.

Either way, you'll get that full beefy flavour Skirt's renowned for.

What's the difference between Outside skirt and Inside skirt ?

There are two different cuts of Skirt – Outside and Inside.

They're both more expensive than other “butchers” cuts – because they're a bit more desirable.

But it's debatable which of the two is the the best.

Think of Outside as the Sirloin of Skirts – and Inside, the Rump. Each has its fans and each its detractors.

Some say one's more tender than the other – others say the opposite. Same goes for flavour, fat and juiciness.

Both take well to marinades – especially inside Skirt – but not for too long, Two hours max.

And they're both very versatile.

You can cook either of them on a griddle, pan or BBQ – as long as you don't go beyond Medium-rare.

And they both work equally well in stews, casseroles or braises.

So, the difference is marginal. But it's still a difference.

Here's our take:

Outside skirt

Outside skirt is about twice as thick as Inside. And it's favoured by steak restaurants, because it's got a bit more flavour than Inside skirt – and less fat. It's also a smidgen more tender.

Inside skirt

Inside skirt is thinner than Outside – and because it's got more fat – it'll stay moist when cooked, but also shrink a bit. It's marginally less tender. Flavour-wise, there's not much in it. But overall, Outside skirt wins by a head.