skirt steak.

A 100g serving of skirt steak contains approximately 17.69g of protein. This makes it an efficient source of amino acids for those looking to maintain or build muscle mass.

Yes, skirt steak is highly keto-friendly and ideal for low-carb diets. It contains nearly zero carbohydrates (0.35g per 100g) and a significant amount of fat (18.44g), which helps those on a ketogenic diet meet their macro requirements.

The key to tender skirt steak is cooking it very quickly over high heat, such as grilling or searing in a hot cast-iron skillet. It is best served medium-rare; overcooking this cut will cause it to become rubbery and tough.

Skirt steak has long, coarse muscle fibers. Slicing perpendicular to these fibers (against the grain) shortens them, which makes the meat much easier to chew and significantly improves the texture.

While both are long and flat, skirt steak is thinner, has more fat marbling, and possesses a more intense beefy flavor than flank steak. Skirt steak comes from the diaphragm area, while flank steak comes from the lower abdominal muscles.

Raw skirt steak typically lasts 3 to 5 days in the refrigerator if kept in its original vacuum-sealed packaging or an airtight container. Once cooked, it should be consumed within 3 to 4 days.

Raw skirt steak is naturally gluten-free. However, because it is often prepared as fajitas or with marinades, you must check that any soy sauce, spice rubs, or bottled marinades used do not contain hidden gluten ingredients.