Skirt steak is a beloved cut for quick cooking, bold flavours and dishes that shine under a hot flame. But in the UK, some shoppers and even cooks are unsure what to call it, how it differs from related cuts, and how best to treat it. This guide unpacks the question What is skirt steak called in the UK? in clear terms, explains the naming you’ll encounter on Australian, American and British shelves, and offers practical tips for sourcing, preparing and cooking skirt steak so you get results that are juicy, tender and full of character.
Understanding the cut: what exactly is skirt steak?
Skirt steak is a long, flat cut from the diaphragm area of the cow. It’s all about flavour and a lively, beefy bite rather than extreme tenderness. In the US, the term “skirt steak” hides two muscles: the outer skirt and the inner skirt. The internal anatomy matters for texture and cooking times, but in many UK shops you’ll simply see one product labelled “skirt steak.”
For readers asking what is skirt steak called in the UK?, the short answer is that the name remains largely skirt steak, with occasional references to outside skirt and inside skirt on more specialist butcher counters. The outside skirt is the more marbled, robustly flavoured muscle, while the inside skirt tends to be a little leaner and slightly tougher. Both respond very well to marinating and quick, high-heat cooking.
UK naming conventions: what is skirt steak called in the UK?
In the United Kingdom, the cut is most commonly sold as skirt steak, especially in mainstream supermarkets and standard butchers. However, you may encounter two additional terms, particularly at specialist shops or when dealing with imports:
- Outside skirt – the larger, more heavily flavoured portion of the diaphragm muscle.
- Inside skirt – the smaller, slightly leaner counterpart.
When you ask What is skirt steak called in the UK?, most UK cooks and retailers will confirm it as skirt steak, with the optional descriptors (outside/inside) used to distinguish between the two muscles. If you’re after fajita-style slices, you’ll typically want the outside skirt for its richer taste; if you’re hunting for a more affordable or slightly milder version, the inside skirt can be a practical choice.
Skirt steak vs flank steak: how the cuts differ
Another common question is how skirt steak compares to flank steak, which is a nearby but distinct cut. In the UK, flank steak is typically sold as “flank” and comes from the abdominal area just behind the brisket. It’s slightly thicker and often a touch more forgiving if you’re new to high-heat cooking. Skirt steak, by contrast, is thinner, more marbled and cooks rapidly. The flavour profile of skirt steak is punchier, with speckled fat and a characteristic beefy finish that’s ideal for marinated preparations, quick sears and smoky grills.
Where to buy in the UK: practical sourcing tips
Finding good skirt steak in the UK isn’t as daunting as you might fear, but it helps to know where to look and what to ask for. Here are practical tips to locate reliable skirt steak, whether you’re shopping in a supermarket, at a traditional butcher, or online.
Supermarkets and value ranges
Many UK supermarkets stock skirt steak these days, though it may appear under different labelings. Look for:
- Skirt steak on cartons or in the chilled counter.
- Outside skirt or inside skirt in the deli or fresh meat sections.
- Pre-marinated or ready-to-cook options, which often use skirt steak as the base cut for fajita, carne asada or street-food-inspired dishes.
When shopping, check the thickness and look for deep red colour with a fine marbling. Skirt steak should not be pale or discoloured. If you’re comparing products, a slightly thicker cut can be easier to work with for beginners, but the classic fajita-style strip is often a thinner cut with more dramatic flavour per bite.
Butchers and independent shops
A traditional butcher is an excellent source for skirt steak. Butchers can:
- Explain whether the cut is outside skirt or inside skirt and advise on the best cooking method for each.
- Offer better portions and sometimes better prices for larger quantities.
- Provide tips on marination, trimming and portioning for rest of the week’s meals.
If you’re unsure, simply ask for “skirt steak” and clarify if you want the outer or inner muscle. In many cases, a skilled butcher will cut from the diaphragm and can tailor the trimming to your planned dish.
Online retailers and speciality suppliers
Online meat boxes and specialist shops frequently list skirt steak, sometimes under “outside skirt” or “inner skirt.” Ordering online can be convenient, but if you’re new to the cut, you might want to ask for a short description or a quick guide to thickness and marbling before purchasing. If you see prices that seem unusually low, verify the cut and origin to ensure you’re getting the right product for your needs.
Choosing the right skirt steak in the UK
When choosing a good skirt steak, a few practical checks will help you avoid disappointment. Here are the most important considerations for both home cooks and more seasoned grill masters.
Thickness and cut quality
Skirt steak is typically thin, around 3 to 5 millimetres thick in portion cuts, though some suppliers offer slightly thicker slabs. For rapid searing, thin cuts are ideal, providing a crisp exterior and juicy interior when sliced correctly. If you find a much thicker piece, you may need to adjust cooking time or consider slicing the steak before cooking.
Marbling and colour
Look for a deep red meat with fine flecks of white fat (marbling). A well-marbled skirt steak yields more campfire flavour and stays juicier after slicing. Too lean a piece can be tougher and less forgiving under high heat. A little marbling goes a long way in delivering flavourful results.
Freshness and smell
Like all fresh meat, skirt steak should smell clean and not sour. If you notice an off odour or sticky texture, it’s best to avoid that piece. Freshness matters most when you’re planning a quick sear and slice method, so pick the best available.
How to cook skirt steak: a practical guide for British kitchens
Skirt steak isn’t one of those cuts that rewards slow braising or long simmering. It shines with high-heat, fast cooking that sears the surface while keeping the inside juicy. Here’s a practical approach to achieving delicious results with minimum fuss.
Marinade or dry rub: does skirt steak benefit from marinade?
Marinades can help tenderise the cut further and add flavour, but skirt steak already has a bold profile that can stand up to strong flavours. A simple marinade with lime or lemon juice, orange juice, garlic, cumin, and a touch of oil can enhance the dish without drowning the beef’s natural flavours. If you’re pressed for time, a well-balanced dry rub with salt, pepper, paprika, garlic powder and a hint of cayenne can deliver a superb crust and intense taste.
General cooking method: sear, rest, slice
Follow a straightforward sequence:
- Bring the skirt steak to room temperature for about 20–30 minutes before cooking.
- Pat dry and season generously with salt and pepper, or your chosen rub.
- Preheat your grill or heavy skillet (cast iron works best) until very hot.
- Sear for a short time on each side. For a thin piece, aim for 2–3 minutes per side, depending on thickness and preferred doneness.
- Let the meat rest for at least 5–10 minutes before slicing across the grain.
- Slice thinly against the grain and serve immediately.
Because skirt steak is best sliced against the grain, you’ll want to identify the direction of the grain before slicing. Failure to do so can leave you with chewy bites rather than tender, tasty strips.
Grilling vs pan-searing: which is best in the UK?
Both methods work well, but the choice frequently comes down to equipment and taste preference. A very hot grill provides a smoky, charred crust that enhances the taste profile, especially when cooking outside in a garden or patio area. A heavy skillet or frying pan is a perfect indoor alternative, producing a superb crust with minimal effort.
Timing by thickness and desired doneness
Because skirt steak is thin, it cooks quickly. Rough guideline times for a 3–5 mm thick piece:
- Rare: about 2 minutes per side
- Medium-rare: about 2.5–3 minutes per side
- Medium: 3–4 minutes per side, depending on thickness
Always finish with a brief rest to let juices redistribute. If you have a thicker cut, you may need slightly longer per side, but avoid overcooking, which can cause a tough, dry result.
Popular UK dishes and ways to use skirt steak
Skirt steak adapts well to a variety of preparations. Here are some classic and contemporary ideas that work splendidly in British kitchens.
British fajita-style slices
A favourite for gatherings, fajita-inspired dishes use thinly sliced skirt steak, grilled peppers and onions, warm tortillas, and a zesty marinade. In the UK, a lively mix of cumin, smoked paprika and lime creates a punchy, crowd-pleasing meal that’s easy to scale up for family dinners or parties.
Carne asada-inspired steak bowls
Carne asada is a brilliant way to showcase skirt steak. Sear the meat quickly, chop into strips, and serve over rice or quinoa with beans, salsa, guacamole and fresh coriander. The UK version benefits from a touch of citrus and a smokey edge from the grill or pan sear.
Beef street-food style: quick tacos or wraps
Skirt steak shines in street-food-inspired tacos or wraps. A handful of toppings—cabbage slaw, pickled onions, and a creamy sauce—complements the meat’s bold flavour. This approach is particularly popular during warmer months or when hosting casual gatherings at home.
One-pan skillet dishes
For weeknight dinners, you can throw skirt steak into a hot pan with peppers, onions and a quick glaze of balsamic or soy with a splash of lime. This creates a satisfying, fast dinner with minimal washing up and maximum flavour.
Common mistakes and how to avoid them
Like any cut, skirt steak has its pitfalls. Here are common missteps and straightforward fixes to help you get perfect results every time.
Overcooking and chewy texture
Skirt steak is not forgiving if cooked too long. It is best served medium-rare to medium. Vigilance with heat and time is key, especially for thinner cuts. Always rest the meat after cooking to retain moisture.
Not slicing against the grain
To maximise tenderness, ensure you identify and cut across the grain. Slicing with the grain results in a chewier texture, while cutting across yields a more tender bite.
Choosing the wrong marinade for your dish
While marinades can add interest, they should not mask the cut’s natural taste. A light citrus-based marinade or a simple spice rub can accentuate flavour without overpowering the beef’s natural profile.
FAQs: What is skirt steak called in the UK and related questions
Is skirt steak the same as flank steak?
No. Skirt steak and flank steak come from different muscles in the abdomen area. Skirt steak is thinner, more marbled and cooks very quickly with bold flavour. Flank steak is thicker, often a touch more fibrous, and can benefit from slightly longer cooking and careful slicing. In many UK shops, these distinctions are clear, but some retailers may label both as “steak” or “flank/skirt” depending on the range.
Can you substitute skirt steak with other cuts?
If you can’t find skirt steak, you can substitute with thinly sliced flank steak or hanger steak ( onglet in French) on a per-case basis. Each substitute has its own flavour and texture profile, so expect slightly different outcomes. For fajita-style dishes, flank steak can work well, though you may have a slightly different bite and marbling level.
What is the best way to rest and slice skirt steak?
After cooking, rest the steak for 5–10 minutes, covered loosely with foil. This helps redistribute juices. Then slice thinly against the grain, which maximises tenderness and makes the pieces easier to eat, particularly in wrap or taco dishes.
Final thoughts: mastering the question What is skirt steak called in the UK?
In the UK, the naming of the cut is straightforward yet nuanced. What is skirt steak called in the UK is primarily “skirt steak,” with practical distinctions such as “outside skirt” and “inside skirt” used by some retailers to denote the two muscles. For cooks and diners, the most important thing is that skirt steak delivers robust beefy flavour, a quick cooking time, and the flexibility to adapt to a wide range of dishes—from fiery fajitas to richly seasoned carne asada bowls.
Whether you’re shopping in a bustling market, a local butchers, or ordering online, understanding the naming helps you choose the right piece, ensuring you get the best possible results in your kitchen. And if you’re curious about more ideas, you can experiment with spice blends, citrus notes and different resting times to tailor the texture and flavour to your preferences. So next time you’re faced with the question What is skirt steak called in the UK?, you’ll know exactly what to look for and how to treat it to achieve a delicious result every time.
In summary, the UK’s approach to this cut remains approachable and delicious. With a clear understanding of the naming—skirt steak, outside skirt and inside skirt—you can shop confidently, cook boldly and enjoy a cut that is full of character, spice and satisfaction. Whether you’re a kitchen novice or a seasoned griller, skirt steak offers a fast route to a high-flavour, low-effort dish that suits modern UK dining perfectly.