It is common for the interior skirt steak to weigh more than the exterior skirt steak. Due to the more compact muscle mass of the inside skirt steak, when it is cooked, it shrinks more than the outside skirt steak. Because there is some room between the muscles on the outside skirt steak, it shrinks less than the inside skirt steak.
Tenderness of the cut: The outside skirt steak is a tastier cut than the inner skirt steak. The outside skirt has great marbling, which makes it softer and more suited for medium-rare searing than the inside skirt. Because of the larger connective tissue fibers in the inside skirt steak, it is more difficult to cook.
Should I Choose flank steak or skirt steak?
If you want your steak well done or tender, I recommend opting with flank steak instead. Both the outer and inside skirts contain a significant quantity of fat between and between the muscle strands, which helps to keep the meat juicy when grilling. Because the grain on the inside skirt is a little wider, it may have a little more fat than the outside skirt.
How big is a skirt steak?
Both the inner and outer skirt steaks are long and flat slices of beef with a thick grain along the length of the meat cut throughout the meat cut. After being cleaned and cut, their portions might measure 20-24 inches in length and 3-4 inches in width. They are normally 1-2 pounds in weight, however after cooking, their weight might decrease by up to a fourth.