Skirt steak is a cut 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, Mexican arrachera, Cornish pasties, Chinese stir-fry, churrasco, and Bolognese sauce. To minimize toughness and add flavor, skirt steaks are often marinated before grilling or cooked very slowly. They are typically sliced across the grain before serving to maximize tenderness. U.S. raised grass-fed beef.