Thin skirt, or entraña fina in Spanish, is a cut from the diaphragm area of the cow, specifically the outside skirt steak. It’s a long, thin, and flavourful cut, known for its intense beefy taste and distinctive grain.
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Texture: Loosely grained, very tender when cooked and sliced properly
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Flavor: Rich, juicy, and deeply beefy—loved in Argentine BBQs
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Best for: Quick grilling over high heat (asado style!), searing, fajitas, or tacos
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How to serve: Slice against the grain to enhance tenderness