Skirt steak

This article is about the American cut. For the British cut called skirt, see Hanger steak.
For other uses, see Skirt (disambiguation).
Skirt steak
Beef cuts
Alternative namesRomanian tenderloin; Romanian steak; Philadelphia steak; Arrachera (Mx).
TypePlate cut of beef
Arrachera is a popular Mexican dish of skirt steak that is tenderized and/or marinated, then grilled
A tlayuda in Oaxaca, Mexico, served con falda ("with skirt") topped with a piece of grilled skirt steak
Grilled skirt steak

Skirt steak is the US name for a cut of beef steak from the plate. It is long, flat, and prized for its flavor rather than tenderness. It is distinct from hanger steak (US), also called skirt (UK) or onglet, a generally similar adjacent cut also from the plate.

Though it is from a different part of the animal, its general characteristics and uses cause it to be confused with both flank steak, taken from the flank behind the plate, and the flap meat from the bottom sirloin behind the flank and above the rear quarter.