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Smoking a Skirt Steak with Sweet Dandelion Seasoning Blends


Just what is a skirt steak?

Skirt steak is a long, flat cut of beef with visible grain from the plate section, one of the most flavorful and fattier parts of the cow. The skirt steak is folded when packed.


There are actually two types—the outside and the inside skirt steak - this is what I found:

  • The outside skirt is more desirable because it’s tender and less coarse. It will be about 3 to 4 inches wide, about 1/2 to 1 inch thick, and noticeably longer compared to the inside cut.

  • The inside skirt is wider, about 5 to 7 inches, half as thick, and yields a chewier bite. If only the inside skirt is available, tenderize it with a mallet to 1/4-inch thickness and use a marinade.

We like both types and do not worry on which one we pick up, but if you want to make sure which type you get just ask your butcher.


As usual, we like to experiment and have fun...just look at this beautiful skirt steak on our well loved Pit Boss!




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