Skirt steak comes in two cuts: outside and inside. While I am sure the difference in cut affects how the meat should be prepared and cooked I am not sure in what ways. A few things I've read about the outside skirt reference the need to trim the membrane, but I'm not sure what the posts are referring to. Leading to my questions about the cuts:
- What are the differences between the inside and outside skirt steak cuts?
- How do these differences affect preparation and cooking?
- When should one cut be chosen over the other? Are the two cuts interchangeable in most recipes?