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The skirt steak is a cut of beef steak from the plate (belly) primal cut. It is a long, flat cut that is flavorful, but tougher than most other steak cuts. It is the cut of choice for making fajitas ("little belts" or "sashes" in Spanish) and Cornish pasties. Skirt steaks are usually marinated or braised over low heat. Skirt steak, as well as all other cuts of meat, should be sliced across the grain for serving.

In the United States, whole skirt steak has the meat-cutting classification NAMP 121. The more tender inner skirt (NAMP 121D) is attached to the rib cage (ribs 6-12), while the tougher outer skirt (NAMP 121C) consists of the diaphragm muscle and an attached thick membrane which must be removed before cooking.

It is said that cowboys on roundup would harvest cattle to feed many trailhands. The trail bosses had first priority on the skirts. In those days, cattle were thin and had very little fat so the cooks would make them palatable by tenderizing them, marinating in lime juice for several hours and grilling them over mesquite coals.

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 |footnotes=(also known as: ''Romanian tenderloin''; ''philadelphia steak''.)
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-The '''skirt steak''' is a cut of [[beef]] [[steak]] from the [[plate steak|plate]] (belly) primal cut. It is a long, flat cut that is flavorful, but tougher than most other steak cuts. It is the cut of choice for making [[fajita]]s ("little belts" or "sashes" in Spanish) and [[pasty|Cornish pasties]]. Skirt steaks are usually [[marinade|marinated]] or [[braised]] over low heat. Because of its toughness, skirt steak should be sliced across the grain for serving.
+The '''skirt steak''' is a cut of [[beef]] [[steak]] from the [[plate steak|plate]] (belly) primal cut. It is a long, flat cut that is flavorful, but tougher than most other steak cuts. It is the cut of choice for making [[fajita]]s ("little belts" or "sashes" in Spanish) and [[pasty|Cornish pasties]]. Skirt steaks are usually [[marinade|marinated]] or [[braised]] over low heat. Skirt steak, as well as all other cuts of meat, should be sliced across the grain for serving.
 In the [[United States]], whole skirt steak has the [[meat-cutting classification]] [[NAMP]] 121. The more tender inner skirt (NAMP 121D) is attached to the rib cage (ribs 6-12), while the tougher outer skirt (NAMP 121C) consists of the [[diaphragm (anatomy)|diaphragm]] muscle and an attached thick membrane which must be removed before cooking.