To cut skirt steak so it’s tender and perfect for things like fajitas or tacos, you mainly need to (1) find the grain of the meat and (2) slice thinly against it for serving.

Quick Scoop: How to Cut Skirt Steak

  • Let the cooked steak rest 5–10 minutes so the juices stay inside when you slice.
  • Look closely and find the “grain” – the lines/stripes of muscle fibers usually run across the narrow width of the steak.
  • First, cut the long strip into shorter sections, about 4–6 inches, with the grain (same direction as the lines). This makes it easier to handle.
  • Take each short section and rotate it 90 degrees so the grain now runs left‑to‑right in front of you.
  • Using a sharp knife, slice across those lines (against the grain) into thin pieces, about 0.25 inch or thinner. This breaks up the fibers and makes each bite tender.
  • For fajitas or tacos, go extra thin; for sandwiches, you can cut slightly thicker and even on a slight 45° bias for wider slices.

Think of the grain lines like a bundle of straws: biting along the length of the straws is tough, but cutting across them makes each piece easy to chew.

Mini tips

  • Always cut skirt steak for serving against the grain, even if you trimmed or portioned it with the grain beforehand.
  • A very sharp chef’s knife or slicing knife helps you keep the slices thin and even.
  • If pieces seem too long once sliced, just cut the strips in half crosswise.

TL;DR: Rest the steak, cut it into 4–6 inch chunks with the grain, turn each chunk, then slice very thinly across the visible lines of muscle for maximum tenderness.

Information gathered from public forums or data available on the internet and portrayed here.