Know what’s on your plate
Inside skirt steak
Calories & nutrition facts
plate, separable lean only, trimmed to 0" fat, all grades, cooked, broiled
Nutrition facts
Per 100 g% DV- Calories 205 kcal —
- Protein 27 g 53%
- Carbohydrate 0 g 0%
- Fat 10 g 13%
- Saturated fat 3.9 g 19%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 76 mg 3%
- Cholesterol 85 mg 28%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 0 mg 0%
- Vitamin E 0.11 mg 1%
- Thiamin (B1) 0.09 mg 8%
- Riboflavin (B2) 0.19 mg 15%
- Niacin (B3) 3.8 mg 24%
- Vitamin B6 0.33 mg 19%
- Folate (B9) 7 µg 2%
- Vitamin B12 3.8 µg 158%
- Choline 102 mg 18%
Minerals
- Calcium 11 mg 1%
- Iron 2.8 mg 16%
- Magnesium 24 mg 6%
- Phosphorus 236 mg 19%
- Potassium 295 mg 6%
- Zinc 7.4 mg 68%
- Copper 0.1 mg 11%
- Selenium 19.9 µg 36%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 205 | 27 g | 0 g | 10 g |
| 1 × oz | 85 g | 174 | 23 g | 0 g | 8.6 g |
| 2 × oz | 170 g | 349 | 45 g | 0 g | 17 g |
| ½ × oz | 42.5 g | 87 | 11 g | 0 g | 4.3 g |
| 3 × oz | 255 g | 523 | 68 g | 0 g | 26 g |
| 4 × oz | 340 g | 697 | 91 g | 0 g | 34 g |
Similar foods
- Inside skirt plate steakboneless, separable lean and fat, trimmed to 0" fat, all grades, cooked, grilled245 kcal / 100 g
- Outside skirt steakboneless, separable lean and fat, trimmed to 0" fat, choice, raw238 kcal / 100 g
- Beef flank steakseparable lean only, trimmed to 0" fat, choice, raw149 kcal / 100 g
- Skirt steakbeef, hindquarter, separable lean & fat, braised204 kcal / 100 g
- Beef inside round steakhip, (top), boneless, lean, cooked, braised218 kcal / 100 g
- Under blade steakchuck, boneless, separable lean only, trimmed to 0" fat, all grades, cooked, braised219 kcal / 100 g
- Top round steakseparable lean only, trimmed to 1/8" fat, all grades, cooked, broiled185 kcal / 100 g
- Shoulder steakboneless, separable lean only, trimmed to 0" fat, choice, cooked, grilled178 kcal / 100 g
- Shoulder top blade steakboneless, separable lean only, trimmed to 0" fat, all grades, cooked, grilled196 kcal / 100 g
- Flank steakwithout fat, cooked, with oil, onion and garlic, with salt191 kcal / 100 g
Questions about Inside skirt steak
How do you cook inside skirt steak so it stays tender?
Pat it dry, season it, then sear it in a very hot pan or on a hot grill for about 2–4 minutes per side, depending on thickness. Rest it for 5–10 minutes, then slice thinly across the grain; cutting with the grain makes it chewier.
Is inside skirt steak good for fajitas?
Yes. Its loose grain takes on a marinade well and it cooks quickly over high heat; slice it across the grain and serve with sizzling peppers and onions in tortillas. It also works well in tacos and steak sandwiches.
How is inside skirt steak different from outside skirt steak?
Inside skirt steak is generally a little leaner and more tender, while outside skirt steak has more fat and a beefier flavour. The inside cut has 27 g protein per 100 g, compared with 24.2 g in outside skirt steak.
Can you use flank steak instead of inside skirt steak?
Yes, flank steak is a practical substitute for fajitas, tacos and quick grilling. It is leaner, with 7.4 g fat per 100 g compared with 10 g in inside skirt steak, so avoid overcooking it and slice thinly across the grain.
Should you marinate inside skirt steak?
A marinade adds flavour, but it is not essential: salt, pepper and a hot, fast sear work well. If you use an acidic marinade with citrus juice or vinegar, keep it to about 30 minutes so the surface does not turn mushy.
How do you know which way to slice inside skirt steak?
Look for the long, visible muscle fibres and cut across them, not parallel to them. For especially tender bites, cut the steak into shorter sections first, then slice each section thinly across its grain.
How much inside skirt steak should you serve per person?
A typical portion is about 85 g raw steak per person; allow more if it is the main part of the meal and there are few sides. It is 174 kcal per 85 g.
Can you eat inside skirt steak rare?
Whole-cut steak can be served rare if its outside has been thoroughly seared, but minced or mechanically tenderised beef needs more thorough cooking. Keep raw meat and its juices separate from ready-to-eat foods, and refrigerate leftovers promptly.
Source: USDA FoodData Central 168744 · per 100 g · carbohydrate per EU label, fibre excluded
