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How to Cut Skirt Steak Against the Grain
How do you cut skirt steak? Cut the long steak into 4–5 inch sections first, then turn each section and slice thinly across the grain at a slight angle. Skirt steak has very pronounced grain running across the width of the steak, so cutting against it is the difference between tender and chewy. A long, sharp slicer gives clean strokes: the Dalstrong Gladiator Series 12" Slicing Knife ($99) is German X50CrMoV15 at 54–56 HRC with a 16–18° edge.
Step by step (after cooking)
- Rest the steak for 5–10 minutes.
- Find the grain: the long muscle fibers run across the narrow width of the steak.
- Cut into sections about 4–5 inches long, going with the grain. This lets you turn each piece.
- Turn each section 90° so the fibers run left to right.
- Slice thinly against the grain at a slight angle, about ¼ inch thick.
Trimming raw skirt steak
Skirt often comes with a membrane and patches of fat. Trim them with a Gladiator 6" Boning Knife ($69) before cooking. See how to remove silver skin.
Skirt vs flank vs hanger
| Cut | Grain | Thickness | Best for |
|---|---|---|---|
| Skirt | Coarse, across the width | Thin | Fajitas, carne asada, stir-fry |
| Flank | Along the length | Thicker, even | Grilling, London broil |
| Hanger | Runs from a central sinew | Medium | Steak frites |
Cooking skirt steak
Cook it hot and fast, to medium-rare or medium; it toughens when overcooked. USDA lists 145°F with a 3-minute rest as the safe minimum for whole beef steaks. Marinades with citrus, garlic and oil work well.
Our picks
Slicing & Carving Knife 12", Gladiator Series, NSF Certified ($99). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. A long blade for single-stroke slices.
Chef's Knife 8", Shogun Series, Elite ($129). Spec sheet: Japanese AUS-10V core, 62+ HRC, 8–12° edge, 66-layer Damascus or hammered finish. A chef's knife works well for shorter sections.
Boning Knife 6", Crimson Red ABS Handle, Gladiator Series, NSF Certified ($69). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. For trimming membrane before cooking.
More: best carving knives.
Hone before you start with a ceramic honing rod ($79). More: knife safety tips.
FAQ
How do you cut skirt steak?
Cut it into 4 to 5 inch sections with the grain, then turn each section and slice thinly against the grain. A long slicer like the Dalstrong Gladiator Series 12" Slicing Knife ($99) gives clean slices.
Which way is the grain on skirt steak?
The fibers run across the narrow width of the steak, not along its length.
Should you cut skirt steak before or after cooking?
Cut it into manageable sections before or after, but slice against the grain only after cooking and resting.
Why is my skirt steak chewy?
Usually because it was sliced with the grain or overcooked.
