Learn how to trim a skirt steak like a pro! This easy step-by-step guide will walk you through the necessary steps for optimal skirt steak trimming. Make delicious grilled or pan-seared beef steak every time!

Skirt steak is known for its fantastic, rich flavor and tenderness when cooked quickly at high heat. However, for the best possible result, skirt steaks must be trimmed first. It’s crucial, especially if you’re planning to marinate and grill or season, then pan-sear. Our informative guide will walk you through the necessary steps for perfection.

What is a Skirt Steak?

Skirt steak is a long, slender cut of beef from the cow’s diaphragm muscle, located between the rib and the loin. There are two types of skirt steak: the outside skirt and the inside skirt. The outside skirt is more tender and desirable, but both types can be equally delicious when prepared properly. While these steaks are known for their incredible flavor, they also contain a lot of connective tissue, fat, and silver skin (tough connective tissue) on the surface. These three things must be trimmed off for the best texture and eating experience.

What You’ll Need

• Sharp boning knife or chef’s knife: A sharp knife is the most important tool for proper trimming.
• Cutting board: Choose a plastic cutting board over a wooden board, as they are easier to keep hygienic.
• Paper towels: These are used for blotting the steak dry and cleaning your hands.
• 2 pounds of beef skirt steak

How to Trim a Skirt Steak

Follow the steps below for the best results. Remember, this process takes practice, and you might have to do it a few times before you master the technique. But with a little patience, you’ll be a pro in no time!

Unpack Steak and Pat Dry

• Start by removing your skirt steak from its packaging. Depending on how it was packaged, it could be messy. Vacuum-sealed packaging contains more juices, whereas fresh-cut and packaged supermarket steaks contain less. If you purchased the vacuum-sealed variety, line your cutting board with paper towels before opening the package to help absorb the excess juices.
• Use additional paper towels to pat the steak dry. Doing this will make it easier to handle and trim.

Find the Membrane

• Lay the skirt steak flat on your cutting board. The membrane is a thin, silvery-white layer that often covers one side of the steak. It’s tough and chewy and creates a barrier to seasoning and marinades. It is also unpleasant to eat, so it’s crucial to remove it.
• If you’re working with a thicker membrane, it will be more visible and easier to grab ahold of. Examine the surface more closely for thinner membranes.

Remove the Membrane

• Start at one end of the steak and slide the tip of your knife under the membrane. Gently lift it while keeping the blade as close to the membrane as possible to avoid cutting any of the meat.
• Once you have a good grip, hold the membrane and gently peel it back while cutting it away from the meat.
• Continue cutting along the length of the steak. Be patient, as removing the membrane takes practice.

Trim Away Excess Fat

• Skirt steak can have bits of visible surface fat on both sides. While fat is good for flavor, excessive fat can cause flare-ups during grilling and create a barrier to flavor.
• Use your knife to cut away large, thick sections of fat carefully. It is best to hold your knife at a slight angle to avoid cutting the meat beneath the fat.
• Smaller pieces of fat can be left intact, especially if it’s part of the natural marbling. It will render during cooking and add flavor.

Remove Any Silver Skin

• Silver skin is a tough, shiny connective tissue covering the muscle fibers. This tissue, located on the underside of the skirt steak, does not break down during cooking and must be removed.
• Follow the same technique listed above to remove silver skin.

Create a Uniform Shape

• Skirt steak is naturally uneven, with one end being thicker than the other. If you’re planning to grill it hot and fast, consider trimming the thicker end to match the thinner side. Freeze the excess scraps to grind for burgers or sausage.
• If you are strapped for time, you can leave the steak as is and use the two-zone cooking technique. Place the thicker end of the steak in a hotter part of the grill and the thinner side over indirect heat.

Cut Skirt Steak for Pan Searing

• Cut the skirt steak into smaller portions, especially if you plan to cook it in a cast-iron skillet or have limited grill space.

Final Step

• Once you’ve completed trimming, look for any missed pieces of membrane, excess fat, or silver skin. A well-trimmed skirt steak should have a smooth, even surface.

Skirt Steak is Ready for Cooking

• Once your skirt steak is properly trimmed, it’s ready to be marinated or seasoned with a dry rub.
• If you plan to marinate, allow 2-8 hours of marinating time.
• Skirt steak is best cooked quickly at high heat, whether you plan to grill, broil, or pan-sear.
• Cook to medium or medium-rare doneness for best results. Please note that the more rare the skirt steak, the chewier it becomes.
• Remember to slice the cooked steak against the grain to maximize its tenderness.
• Chop into small bite-sized pieces for tacos, wraps, and steak salad.

Skirt Steak Recipes

• Easy Carne Asada
• Tex-Mex Steak Frites
• Chipotle Skirt Steaks
• 17 Best Steak Recipes

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