Meat

Skirt

Plate skirt steak is the diaphragm muscle—long, thin, and intensely flavourful with a pronounced grain. Outside skirt is usually more tender and prized; inside skirt is slightly tougher. Both want high heat, medium-rare, and thin slicing against the grain. Marinate if desired, grill or sear hard, rest, and slice. Classic for fajitas, stir-fries, and chimichurri plates. Overcooking or with-the-grain carving ruins the experience.