Skirt steak is a cut of beef steak from the plate. 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 the cut of choice for making fajitas, ranchera, Chinese stir-fry, churrasco, and in Cornish pasties.
To minimize toughness and add flavor, skirt steaks are often marinated before grilling, or pan-seared very quickly, or cooked very slowly, typically braised. They are typically sliced against the grain before serving to maximize tenderness.