It is long, flat, and prized for its flavor rather than tenderness. It is not to be confused with flank steak, a generally similar adjacent cut nearer the animal's rear quarter.
Skirt steak is an excellent source of Protein, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, and Phosphorus.
Cooking tips: The best way to cook Skirt steak is quickly and over high heat. This thin cut is perfect on the grill, seared in a skillet, broiled in the oven, or even cooked in a smoker.