[h1]Skirt[/h1]
Skirt steak : The area between the ribs and the hip. It is the diaphragm muscle which is long and flat with a tendancy to be tough.

Years ago it was often stuffed, rolled and tied , put in a casserole dish to cook slowely with onions, and stock. 
                 A few more points : Which is better for fajitas skirt steak or flank steak?