Beef Plate: Skirt Steak, Short Ribs, and Bold Flavor

The plate is the belly of the steer, and it punches well above its price. This is where skirt steak, hanger steak, and the big meaty short ribs come from, cuts loved for bold, beefy flavor rather than tenderness. Some of the plate wants a hot, fast grill and a thin slice, while the rest wants a long, slow braise. Either way, the plate delivers more flavor per dollar than almost anywhere on the animal.

Where it comes from

The plate is the lower belly, below the rib, a well-exercised area with coarse grain and rich flavor. From it come the skirt steak, a long, thin, intensely beefy cut, the hanger steak, the prized butcher’s cut, and the short plate that yields meaty plate short ribs. It is a primal of big flavors and coarse textures.

What it tastes like

Intensely beefy, more so than the mild loin, with a coarse, open grain that soaks up marinades. The skirt and hanger are chewier than a loin steak but far more flavorful, which is why they star in fajitas and steak frites. The plate short ribs are rich and fatty, turning meltingly tender and deeply savory after a long braise. This is a primal for people who want beef to taste like beef.

How to cook beef plate

It splits into two methods. The steaks, skirt and hanger, want a hot, fast cook: marinate them, sear them hard over high heat to medium-rare, rest them, and slice thin against the grain, since their coarse fibers turn chewy otherwise. The short ribs want the opposite: brown them hard, then braise them low and slow until the collagen melts and the meat pulls from the bone. Both reward good technique, and both are forgiving of bold seasoning. We grill over live fire or sear in cast iron, and braise in enameled cast iron, never plastic. Our grilling, pan searing, and braising guides all apply.

For the steaks, high heat and thin slicing against the grain are everything. For the short ribs, time is everything. Match the method to the piece and the plate never disappoints.

Classic dishes to make

Skirt steak is the classic fajita and carne asada cut, marinated, grilled hard, and sliced thin. Hanger steak is the bistro steak frites favorite. Plate short ribs, braised in red wine or Korean galbi style, are rich and luxurious, and Korean barbecue grills thin-cut short ribs over fire. The plate is the home of some of the most flavorful, sociable beef dishes there are.

Common mistakes

Slicing skirt or hanger with the grain leaves it chewy, so always cut thin across the grain. Overcooking the steaks past medium-rare toughens their coarse fibers, so keep them rosy. Rushing the short ribs leaves them tough, since the collagen needs hours. And skipping a marinade on skirt steak misses an easy chance to season and tenderize this open-grained cut.

How to buy it

For steaks, look for skirt or hanger with deep red color and visible grain, and buy the outside skirt if you can, as it is more tender than the inside. For braising, choose meaty plate short ribs with good marbling, English-cut for thick chunks or flanken-cut across the bones for Korean dishes. Grass-fed beef is leaner and wants care with the steaks. Ask your butcher or use our Find a Farmer directory.

Good substitutes

Flank steak is the closest swap for skirt, similar in flavor and grain, so it works in fajitas and stir-fries. A flat iron or flank stands in for hanger. For plate short ribs, chuck short ribs braise the same way, and a chuck roast gives a similar rich, slow-cooked result. All want the same treatment as their plate counterparts.

Storage and leftovers

Keep raw plate cuts well wrapped in the coldest part of the fridge and cook within three to five days, or freeze for several months. Cooked skirt and hanger are best eaten fresh, then sliced cold over salads or into tacos, since reheating overcooks them. Braised short ribs reheat beautifully in their sauce and often taste better the next day.

Nutrition

The plate steaks are high in protein with moderate fat and big flavor, while the short ribs are richer and fattier, all with iron, zinc, and B vitamins. Grilling lets fat drip from the steaks, and skimming a short rib braise cuts the richness. Because the flavor is so bold, modest portions with plenty of vegetables or a sharp salad keep the plate balanced.

Frequently asked questions

What is the difference between skirt and hanger steak?

Both are flavorful plate steaks. Skirt is long, thin, and coarse-grained, ideal for fajitas. Hanger is a single thick muscle, the tender butcher’s cut, great for steak frites.

Why is my skirt steak chewy?

Usually it was cooked past medium-rare or sliced with the grain. Sear it hot, keep it rosy, and slice thin against the grain.

What are plate short ribs?

Meaty short ribs from the plate section, richer and larger than chuck short ribs. They braise into tender, luxurious results.

Can I grill short ribs?

Thin flanken-cut short ribs, as in Korean barbecue, grill quickly over high heat. Thick English-cut short ribs are better braised.

What to serve with it

Skirt and hanger want tortillas, chimichurri, grilled onions, and a sharp salsa, or fries and a green salad bistro style. Braised short ribs suit mashed potatoes, polenta, or egg noodles to catch the sauce. Something bright and acidic cuts the richness, and a bold red wine matches the deep flavor.

A note on the hanger steak

The hanger deserves a special mention, because for years butchers kept it for themselves, which earned it the nickname the butcher’s steak. There is only one per animal, a single thick muscle that hangs from the diaphragm, so it is less common than skirt. It has a coarse grain and a deep, almost organ-rich flavor, and a tough central membrane that should be trimmed out before cooking, which splits it into two long strips. Marinate it lightly or just salt it, sear it hard to medium-rare, rest it, and slice it thin across the grain. Cooked this way it rivals far pricier steaks for flavor, which is exactly why butchers used to take it home.

Learn more

Back to the Beef Meat Wiki and the full beef primals guide. For the lean grilling primal, see the beef flank, or find good beef through Find a Farmer.