Last Updated on November 28, 2025 by Susanna Zuyeva

How to Trim Skirt Steaks Like a Pro: Simple Guide for Perfect Results

If you love cooking fajitas or tacos at home, learning how to trim skirt steaks will save you money and give you better results. This cut of meat is packed with flavor but needs proper trimming to cook evenly and taste great.

I have been cooking skirt steak for over a decade. My family asks for it every week. Let me show you exactly how I prepare this amazing cut of meat.

What Is Skirt Steak?

Skirt steak comes from the cow’s diaphragm area. It is a long, flat cut with visible grain running through it. This meat is famous for carne asada, fajitas, and tacos.

There are two types: inside and outside skirt steak. Outside skirt is thicker and more tender. Inside skirt is thinner but still tasty when cooked right.

Many people confuse skirt with flank steak. Flank is wider and comes from the cow’s belly. Skirt is longer and has more fat marbling. Both are great, but skirt cooks faster and has richer flavor.

Why Trimming Matters

Raw skirt steak often has a tough membrane on one side. This silver skin does not break down when you cook the meat. It makes the steak chewy and hard to eat.

Excess fat can also cause flare-ups on the grill. Some fat is good for flavor. Too much fat creates problems.

When you trim skirt steaks yourself, you control quality. You remove only what needs removing. You keep the good fat that makes the meat juicy.

Tools You Need

You do not need fancy equipment. Here is what I use every time:

• Sharp boning knife: A flexible blade works best for getting under the membrane
• Large cutting board: Give yourself plenty of room to work
• Paper towels: These help grip the slippery membrane
• Kitchen shears (optional): Useful for cutting the steak into portions

A dull knife makes this job ten times harder. Sharpen your blade before you start.

How to Trim Skirt Steaks: Step by Step

Let me walk you through my exact process. I do this every week, and it takes about five minutes per steak.

Step 1: Pat the Meat Dry

Place your skirt steak on the cutting board. Use paper towels to remove all moisture. Dry meat is easier to grip and cut.

Look at both sides. The membrane usually appears on one side as a thin, shiny layer.

Step 2: Find the Membrane

The membrane (silver skin) looks like a thin, white sheet. It covers part or all of one side. Run your finger over it. You will feel how it differs from the meat.

Some steaks have very little membrane. Others have a thick layer. Each piece is different.

Step 3: Remove the Membrane

This is the most important step when you trim skirt steaks.

Slide your knife under the membrane at one end. Angle the blade slightly upward. Keep it close to the membrane, not the meat.

Grab the loose membrane with a paper towel. This gives you a good grip. Pull gently while you slide the knife forward. Let the knife do the work.

Work slowly. If you rush, you will remove good meat with the membrane. Take your time.

Continue until all the membrane is gone. Check by running your hand over the surface. It should feel smooth.

Step 4: Trim Excess Fat

Look for large chunks of hard, white fat. These do not add flavor. They just cause problems when you cook skirt steak.

Leave thin fat. This melts during cooking and keeps the meat moist. Remove only thick deposits that would not render down.

Use your knife tip to cut around fat pockets. Pull them away from the meat.

Step 5: Cut Into Portions

Whole skirt steaks are very long. I cut mine into 6 to 8 inch pieces. This makes them easier to marinate and cook.

Use your knife or kitchen shears. Cut straight across. Each piece should fit comfortably in your pan or on your grill.

Step 6: Check the Grain

The grain shows which way the muscle fibers run. You will see clear lines going one direction.

Mark the grain direction in your mind. After you cook the steak, you must slice against the grain. This is critical for tender bites.

If you slice with the grain, the meat will be tough and stringy. Always cut across those lines.

Common Mistakes When You Trim Skirt Steaks

I made all these mistakes when I started. Learn from my errors.

Removing Too Much Fat

Some fat is your friend. It bastes the meat from inside as it cooks. Only remove large, thick chunks.

If your trimmed steak looks completely lean, you probably took too much. Leave the thin, even layer of fat.

Using a Dull Knife

A dull blade tears the meat. It makes you work harder. You end up with ragged edges and uneven trimming.

Sharp knives glide through the membrane. They give clean cuts. Sharpen your knife every time you cook.

Cutting With the Grain

This mistake happens after cooking, but I mention it here. The grain is very visible in skirt steak.

When you slice steak for serving, always cut against the grain. This shortens the muscle fibers. Your meat becomes tender and easy to chew.

For fajitas and tacos, proper slicing makes a huge difference.

Over-Trimming

Some people try to make skirt steak look like a filet. That is wrong. This cut is supposed to be rustic and flavorful.

Leave most of the surface fat. Keep the natural shape. Just remove the membrane and really thick fat deposits.

Preparing Your Trimmed Steak

Now that you know how to trim skirt steaks, let us talk about cooking them right.

Marinade Options

Skirt steak loves bold flavors. I use a simple steak marinade with:

• Lime juice
• Olive oil
• Garlic
• Cumin
• Salt and pepper

Mix these in a bag with your trimmed meat. Let it sit for 30 minutes to 2 hours. Not longer, or the acid makes the texture mushy.

For carne asada, add orange juice and cilantro. For Asian flavors, use soy sauce and ginger.

Cooking Methods

Skirt steak cooks fast. High heat is your friend.

Grilling: Get your grill very hot. Cook skirt steak for 2 to 3 minutes per side. You want a good char outside and medium rare inside.

Pan-searing: Heat a cast iron pan until it smokes. Add a little oil. Cook the same way as grilling.

Do not overcook this cut. Medium rare is perfect. The meat gets tough if you go past medium.

How to Slice

This step is just as important as trimming.

Let the cooked meat rest for 5 minutes. This keeps the juices inside.

Find the grain direction. Remember how the lines ran? Cut across them, not along them.

Hold your knife at a slight angle. Slice against the grain into thin strips. About 1/4 inch thick works great for fajitas.

Each slice should be tender and easy to bite. If you slice skirt steak correctly, it melts in your mouth.

Storing Your Trimmed Meat

Sometimes I trim several steaks at once. Here is how I store them.

Refrigeration

Trimmed, raw skirt steak keeps for 2 days in the fridge. Wrap it tightly in plastic wrap. Place it on a plate to catch any drips.

Freezing

For longer storage, freeze your trimmed portions. Wrap each piece in plastic wrap, then in foil. Label with the date.

Frozen skirt steak stays good for 3 months. Thaw it in the fridge overnight before cooking.

Why I Love Cooking Skirt Steak

This cut has become my family’s favorite. It costs less than ribeye or strip steak. But the flavor is incredible.

When you cook skirt steak correctly and slice against the grain, it is tender and juicy. The char from high heat gives it a smoky taste.

I make steak tacos every Tuesday. My kids fight over who gets the last one.

Learning how to trim skirt steaks has saved me money. Pre-trimmed steaks cost more at the store. Doing it myself takes just a few minutes.

FAQs About Trimming Skirt Steak

Q: Do I have to remove all the fat? A: No. Keep thin fat layers. Only remove thick, hard chunks.

Q: Can I trim skirt steak after cooking? A: Remove the membrane before cooking. It will not come off easily after the meat is cooked.

Q: What if I cannot find the membrane? A: Some steaks come partially trimmed. Feel both sides. If the surface is smooth, the membrane is already gone.

Q: How thin should I slice cooked skirt steak? A: About 1/4 inch thick. Thin slices are more tender.

Q: Is inside or outside skirt better? A: Outside skirt is thicker and more tender. But inside skirt tastes great when cooked to medium rare.

Q: Can I use kitchen shears instead of a knife? A: Shears work for cutting portions. Use a knife for removing membrane and fat.

Final Thoughts

Now you know exactly how to trim skirt steaks like a professional. This simple skill will improve every fajita, taco, and carne asada meal you make.

Remember the key points:

• Remove the silver skin membrane
• Keep most of the fat
• Cut into manageable pieces
• Always slice against the grain after cooking

Try this technique on your next trip to the butcher. You will taste the difference. Your meat will cook more evenly. Every bite will be tender and full of flavor.

Get your knife ready and start trimming. Your family will thank you at dinner time.