Skirt steak is a tender cut of meat perfect for searing over high heat on the grill. From meat prep to steak grilling ideas, learn everything you need to know about skirt today.
Skirt steak is a long, rectangular cut of beef from the main course under the ox’s breast. Although the meat of this cut can be tough and chewy, it is actually one of the tastiest cuts of beef.
The strong flavor and chewy texture make skirt steak perfect for various types of grilling and other similar cooking methods. Let’s take a detailed look at this cut, what makes it so delicious and how best to prepare it.
What is Skirt Steak?
Skirt steak comes from the Rinderplatte region, one of the ancestors of beef . Each plate cut produces four skirt steaks: two inner skirt steaks and two outer skirt steaks, also called inner and outer skirt steaks.
The names can be confusing as the inner steaks are closer to the edge of the cow’s stomach and the outer steaks are in the center of the cow’s body cavity. However, the easiest way to remember these names is to remember that inner-skirt steaks come from the inside of the plate cut and outer-skirt steaks come from the top outside edge of the plate cut.
Due to different conditions, the tenderness of these types of steak can vary greatly. The inner skirt steak tends to be tougher than the outer skirt. When recipes refer to skirt steak, it is usually referring to the outer skirt steak.
The entire portion of the dish, including the two skirt steaks, has coarse fibers and grains that make the meat tough despite its high fat content(about 12 percent). Fat is visible as a white streak of varying thickness along the grain of a skirts teak.
The fat marbling may not add much to the skirt steak’s texture, but it does add a great deal to its flavor profile. The fat will dissolve, leaving a smooth glaze on the cooked skirt steak as the meat cooks.
Where on the cow does the skirt steak come from?
The skirt steak comes from the meat slab, which is at the bottom(under the cow’s ribs and between the skirt and flank cuts). The beef platter is divided into three subsections: short ribs, hanger steak, and skirt steak. Beef pastrami can come from the first cut.
The inner skirt steak comes from the cow’s transverse abdominal muscle, while the outer skirt steak comes from the diaphragmatic muscle. The difference in muscle contributes to the difference in tenderness between the inside and outside skirt steaks.
Flank Steak vs. Skirt Steak
Skirt steak is often confused with flank steak due to their similar shape and appearance, but there are differences between skirt and flank .
The skirt is also slightly longer and thinner and has more visible graining on its surface. It also contains more grit, making it much smoother in texture.
Although tougher, skirt steak is also tastier compared to flank steak. While flank steak is best for recipes that require the meat to be cooked through, skirt steak is best for recipes that require the meat to be cooked over medium-high heat. The two cuts are often used synonymously in recipes, but with adjustments to the cooking method.
How to buy skirt steak
The inside steak, which is tougher and tougher in texture, is much cheaper and more readily available than the outside steak. In supermarkets, the inside skirt steak is often referred to simply as “skirt steak” or “fajita beef”. The inner skirt steak’s tough meat is typically marinated with fajita seasoning and cooked over high heat for use in tacos or with rice.
Some shops also sell the whole “short plate” which can offer you a variety of meats including skirt steaks, shank steaks, short ribs and beef pastrami.
Outside skirt steaks can be hard to find in supermarkets as this cut is mostly reserved for restaurants and cafes. You can get them directly from a butcher’s shop or a butcher’s shop.
The cost of a skirt steak ranges from $18 per pound for outside skirt steak to $15 per pound for inside skirt steak. The higher price of the outside skirt steak is due to its tender and flavorful meat.
Skirt steak is less expensive but still very flavorful and can be cooked to preserve its juiciness and soften its texture. Fresh skirt steak is purple in hue and contains about 8 to 12 grams of fat per 100 grams of muscle.
How to slice Skirt Steak
It is best to prepare the Skirt Steak whole. However, if you don’t have a larger skillet or grill, or plan to use them in stir-fries, you can slice them before cooking. It’s two steps to slicing skirt steaks, raw or cooked.
The first step is to slice it across the grain into slices about 5 to 6 inches wide. When you’re done with these wide slices, rotate them 90 degrees and slice thinly against the grain. You can cut these slices as half inch thin pieces.
Thin slices are best cooked in a pan or wok. However, overcooking pre-sliced steak can be very easy as the cut sides will cook it much faster, be careful too.
Skirt Steak substitutes
If you can’t find a skirt steak on the outside, you can use a skirt steak on the inside. Alternatively, you can easily replace any skirt steak with flap steak or hanger steak. Both steaks are great for marinating and grilling. If you can change the time and cooking method, you can also substitute short loin and flank for the skirt steak.
How to grill Steak Skirt
A well-marinated skirt steak only takes 8-10 minutes on the hot grill. However, the grill must be extremely hot, 500°F or higher. Marinate the meat anywhere from two hours to overnight. The longer the marinating time, the tastier and more tender the meat will be.
Place the marinated steak directly onto the grill over high heat and grill continuously for at least 3 minutes on each side. For a well-done steak, sear each side for up to 5 minutes. The ideal internal temperature for a skirt steak should be 150°F for Well Done, 140°F for Medium and 130°F for Medium Rare.
After grilling, let the skirt steak rest on a wire rack for at least 5 minutes before carving and serving.
How to smoke skirt steak
While the thin shape of the cut makes it ideal for grilling, the tough fibers in the meat make smoked skirt steak a surprisingly delicious dish. Best of all, it can be prepared in under an hour.
Simply prepare the steak with a quick-drying brine and smoke it at 225°F(107°C) until its internal temperature reaches 110°F(43°C). Then sear over high heat on the grill or in a skillet for 2-3 minutes per side until the internal temperature reaches 54°C. Hang in foil for 10 minutes to rest before slicing against the grain to serve.
Ways to enjoy
There’s a good reason skirt steak is sold as “fajita beef.” The flavorful flesh is used extensively in fajitas, tacos, and quesadillas, and can be further enhanced with marinades and spices. Sliced beef skirt steak can also be used in stir-fry beef recipes with rice, pasta, or vegetables.
Roasted beef skirt steaks can also be enjoyed with hearty side dishes. Browning is an easier method than grilling and ideal for home cooks looking to take their lunch to the next level.
All you need to sear a skirt steak is heat a heavy skillet. Add a very small amount of refined oil to the pan to keep it from burning. Once skillet IS at 450F, add marinated flank steak and sizzle for 3-4 minutes on each side.
This will brown the outside of the steak nicely while cooking the inside medium-rare. Remove the steak from the pan and let it rest on the plate for 5-10 minutes before making tacos or adding it to salads or quesadillas.
Save skirt steak
While it’s always best to buy fresh meat, you can buy skirt steak ahead of time and keep it in the fridge for up to four days. You can also store in the freezer for up to 12 months. No matter where you store it, it’s important to store meat in airtight packages to reduce spoilage. Even cooked skirt steak should be stored in an airtight container in the refrigerator and used within three days.
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