When it comes to secondary cuts like skirt steak, how you slice the meat can make all the difference. Our butchers recommend always slicing against the grain—a simple technique that shortens the muscle fibers and makes each bite more tender.
It’s a small step that delivers big results, especially when you’re serving guests at home.
How to Cut Skirt Steak (Step-by-Step)
1. Let it rest (if cooked):
After cooking, let the steak rest for 5-10 minutes so the juices redistribute.
2. Locate the grain:
Skirt steak has very distinct muscle fibers (the "grain") running in one direction. This is important because you want to cut against the grain, not with it.
- The grain usually runs lengthwise along the steak.
- If it's raw, you can still clearly see the lines.
3. Cut across the grain:
Turn the steak so the grain runs left-to-right in front of you. Then, slice perpendicular to those lines — this shortens the muscle fibers, making each bite more tender.
4. Slice thinly:
Use a sharp knife and cut thin slices, about 1/4 inch thick or less. Hold the knife at a slight angle (a bias cut) for wider slices and a better texture.
Mastering this simple technique will help you get the most out of every bite, no matter the cut.
