Skirt Steak

The skirt steak is actually the diaphragm muscle of the animal, originating just below the ribcage. This cut is long, thin, and flat with a very open grain. The skirt is best cooked on the grill or panfried under high heat for a short amount of time on each side. Be sure to slice skirt steak against the grain while cutting, otherwise this lean steak can seem deceivingly tough.