Skirt steak

Skirt steak is a type of beef cut from the lower part of the rib section of the cow, specifically from the skirt, a muscle located in the abdominal area. This cut is known for its fibrous texture and intense flavor, making it an ideal choice for recipes that require marinades or quick cooking methods like grilling or pan-searing, such as fajitas, tacos, or stews.

Its origin is associated with cattle farming in countries with a strong beef tradition, such as Mexico, Argentina, and Colombia, where skirt meat is valued for both its flavor and its versatility in the kitchen.

Among its properties, skirt steak is a good source of high-quality protein, iron, and B-complex vitamins, which are essential for a balanced diet. Being a lean cut but with a more fibrous texture, it is ideal for preparations where intense flavor and juiciness are desired, provided it is cooked properly to avoid toughness.

In Latin America, skirt steak goes by different names depending on the region, including: bistec de falda, bife de falda, vacio (in Argentina, although this usually refers to a similar, adjacent cut), sobrebarriga (Colombia, although this is a more specific cut often slow-cooked), or simply falda de res en filetes (sliced skirt). However, the term skirt steak is widely understood in recipes that call for a thin cut suitable for frying or quick roasting.