What Else Is Skirt Steak Called? | Beyond the Butcher Label

Skirt steak is also called fajita steak, arrachera, and entrana steak, with two cuts: outside skirt and inside skirt.

You head to the butcher counter with fajitas on your mind, and the label says skirt steak — or maybe arrachera or entrana. The same cut goes by different names depending on the region, the recipe, and even which part of the cow it came from. It’s enough to make you second-guess your shopping list.

That naming confusion is worth sorting out because skirt steak is one of the most flavorful value cuts you can buy. It’s beefy, rich, and takes well to marinades, with a price that won’t break your budget. Knowing what to ask for at the counter — and what to expect when you cook it — makes the difference between a tough, chewy meal and a tender, beefy fajita night.

The Plate Cut Explained

Skirt steak runs long and flat, taken from the plate — the area around the diaphragm muscle of the cow. It measures roughly 10 to 24 inches long, an inch or two wide, and about half an inch thick. The loose, pronounced grain and abundant connective tissue give it that distinctive beefy flavor that makes fajitas and carne asada so satisfying.

Inside vs. Outside Skirt

The cut splits into two distinct muscles with slightly different textures. The outside skirt comes from the diaphragm and is the larger, more common cut sold in supermarkets. The inside skirt comes from the transversus abdominis muscle — it’s smaller, more tender, and harder to find but prized by chefs.

Both versions share the same rich, beefy flavor profile. That’s why the naming confusion rarely matters for taste. But it does matter for how you handle the meat — outside skirt benefits from marinating, while inside skirt can be cooked more simply with just salt and pepper.

Why the Names Multiply

Skirt steak carries so many names because different cultures and cooking traditions use it in iconic dishes. Mexican taquerias call it arrachera for carne asada. American supermarkets label it fajita steak for weeknight grilling. Once you spot the patterns, you’ll recognize the cut anywhere.

• Fajita steak: The most common alternative name in American grocery stores, reflecting the cut’s traditional use in beef fajitas. Many stores label it this way to make the choice easy for home cooks.
• Arrachera: The Spanish name used throughout Mexico and Latin America, where it’s often marinated in citrus and grilled for carne asada or tacos. It’s the go-to cut for taco nights.
• Entrana steak: Another Spanish term for skirt steak, common in Latin American butcher shops and restaurants. You might see it on menus or in specialty markets.
• Romanian tenderloin and Philadelphia steak: Regional names found in some parts of the US and Europe, though less common than the Spanish-based names. These are niche labels you’ll encounter in specific butcher traditions.
• Outside skirt and inside skirt: The two specific sub-cuts, distinguished by the muscle they come from and their tenderness. Chefs often seek out inside skirt for its finer texture.

The variety of names can be confusing, but it also tells a story about how versatile this cut really is. From Mexican taquerias to Philadelphia cheesesteak shops, skirt steak finds a home wherever bold, beefy flavor matters more than uniform tenderness.

Skirt Steak by Any Other Name

The alternative names for skirt steak all point back to the same beefy cut from the plate area near the cow’s diaphragm. Per the skirt steak definition on Wikipedia, the cut comes from the diaphragm muscle area and measures about 10 to 24 inches long. It’s thin, heavily grained, and packed with flavor — qualities that make it stand out among value beef cuts for home cooks and chefs alike.

So when people ask about what else skirt steak is called, the answer depends largely on where you’re shopping and what you’re cooking. In a Mexican carnicería, you ask for arrachera. In a standard American supermarket, look for fajita steak or a simple skirt steak label. Some specialty butchers list it as entrana steak or Philadelphia steak, and Romanian tenderloin appears in certain Eastern European butcher traditions. The name changes, but the cut stays the same.

The two sub-cuts — outside and inside skirt — add another layer of naming nuance. Outside skirt is more common and slightly tougher, benefiting from a good marinade to tenderize the fibers. Inside skirt is smaller, more tender, and often reserved for higher-end preparations or quick grilling where the beef flavor speaks for itself without much fuss.

Whichever name or sub-cut you buy, the fundamentals remain the same. High heat, quick cooking, and slicing against the grain are non-negotiable for a tender result. That consistency makes skirt steak forgiving once you learn the basic technique.

The table shows how one versatile cut adapts to cuisines from Mexico to Philadelphia. No matter what name you use, the cooking principles stay the same — high heat, quick cooking, and slicing across the grain for tenderness are the keys to success with skirt steak.

Skirt Steak vs. Flank Steak: Clearing Up the Confusion

Skirt steak and flank steak are often confused at the meat counter. Both are flat, flavorful cuts that cook quickly, but they come from different parts of the cow and behave differently in the pan. Understanding the differences helps you choose the right cut for your recipe without second-guessing.

1. Fat content and flavor: Skirt steak has noticeably more fat than flank steak, giving it a richer, juicier flavor. Flank is leaner with less marbling, making it a lower-fat option.
2. Thickness and shape: Flank steak is thicker and wider than skirt steak. Skirt runs long and thin, typically about half an inch thick — more like a strap than a steak.
3. Grain and tenderness: Both have a pronounced grain, but skirt steak has a looser, more open texture. Flank steak has a tighter, more defined grain that requires even closer attention when slicing.
4. Best cooking methods: Skirt steak excels with high-heat grilling, stir-frying, and slow-cooking. Flank steak is ideal for grilling, broiling, and pan-searing over direct heat.
5. Substitutability in recipes: The two can sometimes be used interchangeably in dishes like fajitas or stir-fries, but the texture and fat content will differ. For traditional fajitas, skirt steak is the authentic choice.

The easiest way to tell them apart at the store? Flank steak is wider and thicker with a tighter, more defined grain. Skirt steak is thinner, longer, and shows a looser, more open grain. Buying the right one for your recipe makes a real difference in the final dish, especially for fajitas.

How to Choose and Cook Skirt Steak

Choosing the right skirt steak starts with knowing what you’re cooking and which name to look for. For fajitas, tacos, or carne asada, outside skirt works beautifully — it takes well to marinades and stays tender when sliced thin across the grain. For a quicker cook where the beef speaks for itself, inside skirt is the more tender choice and worth seeking out at a specialty butcher.

WebstaurantStore’s thorough guide on fajita steak name notes that skirt steak’s fat content and grain structure make it the preferred cut for traditional beef fajitas. The richness carries marinade flavors well, whether you use citrus, soy sauce, or chili-based mixtures. The guide also compares flank steak for context, helping shoppers avoid confusing the two cuts at the counter — a common mistake that changes the dish.

Skirt steak responds well to a few key cooking rules that apply no matter what you call it. High heat is essential — a screaming hot grill or cast-iron pan creates a good sear in about 3 to 4 minutes per side. The meat cooks quickly, so watch it closely to avoid overcooking into toughness. After cooking, let the steak rest for 5 minutes, then slice across the grain into thin strips.

Quick Cooking Reference

Each method takes full advantage of skirt steak’s loose grain and beefy flavor. The thin shape and quick cook time make it one of the most forgiving cuts in the kitchen — as long as you watch the clock and slice across the grain.

The Bottom Line

Skirt steak goes by many names — fajita steak, arrachera, entrana steak, and more — but it’s always the same flavorful cut from the cow’s plate. Learn the names, spot the inside and outside skirt, and remember the cooking rules: high heat, quick cook, slice against the grain. That’s all you need for tender, beefy results every time.

Whether you call it arrachera for taco night or skirt steak for a quick weeknight dinner, the high-heat, quick-cook approach never steers you wrong. Slice it thin across the grain, and every name tastes just as good.