Also known as: Romanian steak, Philadelphia steak.
What it is: Like hanger, skirt steak is from the steer’s plate section. And like flank, it has an intensely beefy flavor and a sinewy texture, making it a natural for fajitas, kabobs, and satays. A long, narrow cut—most range from 12 to 15 inches—it’s sometimes sold in pieces (two are shown below). Since parts of it are thin, the steak cooks quickly and should be watched closely.
Price: $10.50 a pound.
For 4 people, buy: One ½- to ¾-inch steak (1½ to 1¾ pounds).
Best way to prep: Season with salt and pepper, use a rub, or marinate.
Recommended Cooking Times (for Medium-Rare)
Grill: 1 to 3 minutes per side.
Sear: 2 to 4 minutes per side.