Skirt Steak

Also known as arrachera in Español, this cut is very similar to flap steak, but it is thicker and can also be eaten like a steak. It has a more intense beefy flavor. It’s vital to cut the meat very thinly across the grain, and it is at its best when it’s not cooked much past medium-rare. Look for skirt steaks that have even marbling and are at least ½ inch (12 mm) thick.