Skirt Steak - $12/lb

Both kinds of skirt steaks are very similar. They both have striations that you want to be sure to slice against the grain.  Both skirt steaks can be eaten on their own, but are also great for fajitas, tacos, and stir-fries. There are just a few nuances that differentiate them. If you're interested in a deep dive, I've gone over those differences here:

Outside Skirt Steak:

Although it’s not as tender as something like the NY Strip, in my opinion, this steak has such a unique flavor. It comes from a muscle that assists with breathing and is close to the diaphragm. It’s a super thin cut that cooks fast and wants to be cooked fast. Unlike low and slow cuts that get more tender with a long cook, if you apply the same method with this cut, it’ll just make it chewy.  Compared to the inside skirt, the outside is a bit smaller in width and has more marbling!

• Cooking Methods: Grill, Skillet, Stir Fry

Inside Skirt Steak:

The inside skirt is named so because it’s closer to the lungs, which means that it gets worked a bit more. Therefore, it’s not quite as tender as the outside skirt, but the same cooking methods apply since it’s also a thin steak. It holds up well to a marinade, which can help tenderize it a bit too.

• Cooking Methods: Grill, Skillet, Stir Fry