Here’s Why the Budget-Friendly Skirt Steak Is Perfect for Home Cooking
Plus, how is a skirt steak different from a flank steak?
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Sifting through the many cuts of meat at the butcher or grocery store can be intimidating, especially if you aren’t sure what steak is best for your desired recipe, occasion, or vibe. Never fear—we’ve got you covered. Let’s dive into the world of skirt steak:
What is Skirt Steak?
Skirt steak is the diaphragm muscle of the cow. It’s found in the “plate,” or cow belly, which is an area of the animal that contains tons of cartilage and makes it ideal for braising for hours on end at a low heat. It’s got a good marbling, it’s flavorful, and can also be grilled at a high heat for things like carne asada. Also found in this region of the animal: hanger steak and short ribs.
Skirt Steak vs. Flank Steak
These are two very similar cuts, so it’s not uncommon to confuse them (and they could potentially even be swapped in a pinch). Both hold a marinade well, and both can tolerate high heat. But there are also a few key differences to be aware of. Flank steak is wider, thicker, and shorter in cut, and sits lower on the cow—in the abdomen. It’s also slightly less fatty and slightly tougher than skirt steak.
What Does Skirt Steak Taste Like?
The fat content of skirt steak gives it a rich, buttery flavor and its function as a muscle in the cow makes it taste extra beefy.
How to Cook Skirt Steak
Skirt steak is pretty versatile and forgiving, so it’s perfect even if you’re a beginner. When cooking skirt steak, choose a recipe based on your preferences and what kind of meal you’re after, but here are some tips to keep in mind no matter what:
Because it’s from the diaphragm muscle, skirt steak can be a bit tougher in texture, so a marinade is a great tool to tenderize it before cooking. You can marinate your steak for anywhere from 30 minutes to 24 hours, and the longer it soaks, the more flavorful it will be.
Preheat your pan, grill, or desired cooking surface so you can have it sizzling as soon as you lay the cut down.
Don’t worry about putting oil in the pan if you’ve got a marinade on the meat—you don’t need the excess fat for a good cook, and too much oil will lead to a smoky kitchen.
Let excess marinade drip off, then add salt and pepper on both sides before laying the meat down.
Sear undisturbed for about 2 to 4 minutes per side for a medium-rare to medium cook.
Let it rest for half the amount of time it was cooked.
How to Cut Skirt Steak
Make sure you cut skirt steak against the grain. This shortens the muscle fibers that are prominent in this cut, ensuring you don’t have too chewy of a bite.
Where to Buy Skirt Steak
It’s always good to patronize your local butcher when you can, but I’ve also personally never struggled to find skirt steak at my local Aldi or Kroger. Because skirt steak is often used in fajitas and other similar dishes, you may also have good luck at a Mexican grocer.
Chef John
Skirt Steak Recipes
Now that you’ve got all the info, check out these recipes and test your skills.
Read the original article on All Recipes.
