Skirt steak is a cut of beef steak from the plate. It is long, flat, and prized for its flavour rather than tenderness. It is not to be confused with flank steak, a generally similar adjacent cut nearer the animal’s rear quarter.
Both the inside and outside skirt steak are the trimmed, boneless portion of the diaphragm muscle attached to the 6th through 12th ribs on the underside of the short plate. This steak is covered in a tough membrane that should be removed before cooking.
Skirt steak is the cut of choice for making fajitas, arrachera, Cornish pasties, Chinese stir-fry, churrasco, and Bolognese sauce.
To minimize toughness and add flavour skirt steaks are often marinated before grilling or pan-searing very quickly, or cooked very slowly, typically braised. They are typically sliced against the grain before serving to maximize tenderness.
You can take a look at this Skirt Steak recipe. Or leave a comment with your own recipe below.
For more beef cuts take a look here.
Photo by Arnold Gatilao