Good morning. Last year, Ethan covered skirt steak on the Cook Well channel (are you subscribed?), and today we’re diving into more of its merits as a weeknight staple, plus a few recipe ideas to try it out.

INGREDIENT DEEP DIVE 🍳

Skirt steak

What is it?

Skirt steak is a long, thin cut of beef taken from the diaphragm muscle, just below the ribs. It’s known for its deep beefy flavor, visible grain, and ability to cook insanely fast.

Sold as inside skirt (more tender, pricier) or outside skirt (more common, slightly tougher but very flavorful)
Less expensive per pound than more sought-after steaks like filet, ribeye, or NY strip
Best cooked hot and fast, then sliced against the grain

Buying tip: If skirt steak is unavailable, look for flank steak (leaner, still great for slicing) or flat iron steak (more tender, slightly thicker, excellent value).

What’s its flavor?

Taste & aroma: Intensely beefy & savory when browned

Texture: Chewy if mistreated, juicy and tender if sliced correctly, rich & unctuous

Physical: Loose muscle fibers with a very obvious grain (which allow seasonings to penetrate)

Human: A go-to cut for carne asada, taco trucks, fajitas, and weeknight grilling

Why should you buy some?

From a lifestyle and cooking perspective, skirt steak just makes sense:

Its loose grain structure holds on to seasoning & marinades better than almost any other cut
It cooks in minutes, so it’s perfect for last-minute dinners
It’s wildly versatile: tacos, stir-fries, steak salads, rice bowls, or straight off the grill

Take advantage of the meat structure and use punchy marinades or rubs, high heat, and proper slicing against the grain.

What else can you make with it?

Skirt steak fajita & rice bowls
Steak tacos with charred onions and salsa
Quick beef stir-fries
Steak salad with citrusy vinaigrette
Chimichurri steak with roasted potatoes

RECIPE RECS ✅

Lettuce wraps & more

Once you cook up skirt steak, it’s wonderful enjoyed as is with sides, or tucked into lettuce wraps with a simple dressing as shown above.

Or, try it in our:

For more ideas that work perfectly with skirt steak (like our stir fry, fajitas, & carne asada frameworks), check out our app:

Discover More Ideas

FOOD TRENDS 🚀

Tinned fish

📷: Wirecutter

Tinned fish is still in its main character era (a trend we thought wouldn’t last this long, but happy it has).

Once relegated to dusty pantry shelves, tinned fish is now the darling of TikTok hauls & natural wine bars alike.

Why?

It fits shifting eating styles, which favor fewer formal dinners and more “snacky” grazing or solo meals assembled from whatever’s in the fridge.
1. Crack open a tin of smoked trout, pull out some good crackers, add a squeeze of lemon, and a dash of hot sauce, and now you have an Insta-worthy lunch without cooking a single ingredient.
It rides the protein + wellness wave: Culturally, everyone seems to be obsessed with protein, and a single tin of sardines or mackerel might deliver 20-25 grams, plus healthy omega-3s.
Marketing matters: The box & tin is the perfect canvas for bold typography, illustrations, and bright colors. Human elements of flavor, like visuals and branding, impact our eating experience.