Skirt steak is a long, thin, well-marbled cut of beef taken from the plate primal, next to the diaphragm muscle. It is often confused with hanger steak, but the two are different cuts from different muscles: skirt steak is wider and more uniform in thickness, while hanger steak is a single, irregularly shaped muscle prized for its tenderness. Skirt steak has a coarse grain and a bold, beefy flavor, and does best with a hot, quick sear or grill followed by thin slicing against the grain. It is the standard cut for fajitas and also shows up in bulgogi-style stir-fries and French bistro steak frites.