Skirt steak

Lean skirt steak is a cut of beef obtained from the lower flank of the animal, specifically from the skirt, which is a section of the diaphragm. This cut is characterized by being relatively lean, with little intramuscular fat, making it an ideal option for those seeking a lighter alternative without sacrificing flavor.

Originating from traditional livestock farming in Latin American countries, lean skirt steak is very popular in home recipes and regional cuisine due to its fibrous texture and intense flavor. Although it can be a bit tougher than other cuts, when cooked properly—whether grilled, barbecued, or in stews—it yields a tender and flavorful result.

Regarding its properties, this cut is a good source of high-quality protein and minerals such as iron and zinc, which are essential for daily nutrition. Being lean, it contains less saturated fat compared to fattier cuts, making it a healthy choice for balanced diets.

Common synonyms in different Spanish-speaking countries include: bistec de falda, bife de vacío magro, bistec de vacío (in Argentina and Uruguay), or simply falda magra. In some places, it is also known as bistec de diafragma due to the anatomical location of the cut.