Skirt steak is a long, thin cut of beef from the diaphragm muscle of the cow, known for its rich, beefy flavor and coarse grain. It's a tougher cut that requires fast, high-heat cooking like grilling or pan-searing to medium-rare to stay tender, and is often used for dishes like steak tacos and fajitas. It is essential to slice the meat against the grain after cooking to ensure it isn't chewy.
Characteristics
Cut: Comes from the short plate primal, a muscular area below the ribs.
Flavor: Has a very rich and intense beef flavor.
Texture: Coarse-grained and can become tough if overcooked.
Cooking: Best cooked to medium-rare and sliced against the grain for tenderness.
Types of skirt steak
Outside skirt: Located on the outside of the diaphragm, this cut is generally more tender, thicker, and more uniformly shaped than the inside skirt steak. It's often preferred in restaurants.
Inside skirt: This cut is wider and has a chewier texture. It is often the type found in grocery stores.
Cooking tips
Marinate: Due to its toughness, marinating skirt steak is often recommended to help tenderize it.
Sear quickly: Use a hot grill or pan to cook the steak quickly, watching closely to avoid overcooking.
Slice against the grain: After cooking, slice the meat against the long muscle fibers to ensure it is tender to eat.
Pairing: It is frequently paired with sauces like chimichurri to provide a bright, acidic contrast to the rich meat.
Type
Meat
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