<Tr> <Th> Alternative names </Th> <Td> Romanian tenderloin; Romanian steak; Philadelphia steak; Arrachera (Mx). </Td> </Tr> <Tr> <Th> Type </Th> <Td> Plate cut of beef </Td> </Tr> <P> Skirt steak is a cut of beef steak from the plate . It is long, flat, and prized for its flavor rather than tenderness . It is not to be confused with flank steak, a generally similar adjacent cut nearer the animal's rear quarter . </P> <P> Both the inside and outside skirt steak are the trimmed, boneless portion of the diaphragm muscle attached to the 6th through 12th ribs on the underside of the short plate . This steak is covered in a tough membrane that should be removed before cooking . </P>

What part of the beef is skirt steak