Located on the inside of the abdomen wall just below the ribs, skirt steak is either of two long, flat, well-marbled muscles: the diaphragm and the abdominal.

Skirt steaks are versatile and full of flavour with more chew than other steaks. With a coarse grain, they easily take on marinade which can help with tenderisation. When cooked on high heat, the characteristic marbling imparts an outstanding flavour. Slice it thick against the grain before serving to ensure maximum tenderness.