The Secreto: An aptly named sneaky cut, the secreto is really just the skirt steak of the cow. It lays over the belly, right next to the ribs, and is often removed for mince beef (so that the butchers can have lunch). It looks just like a beef skirt steak, only smaller — it’s generally only 4 to 6 ounces. Much like the skirt steak , the secreto benefits from being tenderized with a Jaccard knife and/or a marinade. Because it’s so small and so thin, it should be cooked as quickly as possible over high heat: I recommend 1 to 2 minutes per side on a ripping hot pan. Slice it across the grain and throw it over a salad, tuck it into fajitas or tacos, or just enjoy it on its own next to some grilled vegetables.