The Basics: Skirt Steak


Cooking Essentials

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Skirt Steak

Skirt steak is a long, flat economical beef cut taken from the plate just under the ribs of the cow. There is an inside cut that is generally available to consumers while the outside portion is mainly used in commercial kitchens. There are only two steaks available from each cow. Skirt steak is well known to have a distinctive beef flavor however it is a cut that’s not as tender as other favorites. All the same, it’s wonderfully delicious when marinated with something acidic such as fresh citrus juice or vinegar to help break down the fiberous meat. The secret to a tasty skirt steak is to be certain it’s cooked at a high heat & very quickly in order to deliver the best texture. Learn how to cook skirt steak that may be used a number of ways for dinner solutions anytime.

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How To Cook Skirt Streak

Skirt steak is an economical cut measuring approximately 20 inches in length perfect for many recipe applications. The key is to choose cooking methods that will have it ready quickly. When searing is desired, a high temperature will yield a tender bite in just a minute or two therefore it is wonderful for stir frying. Grilling is another ideal option, too.
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Skirt steak may be grilled outdoors or indoors using a grill skillet. A grill skillet has raised ridges over the surface that mimic those of a traditional grate. The key to achieving a beautiful appearance as well as optimum texture is to make certain those grates are good & hot before adding the skirt steak either to an outdoor grill or a grill skillet. Medium-High heat is ideal for either method & the steak should only be seared 1 1/2 to 2 minutes per side. Allow the skirt steak to rest about 10 minutes before slicing thinly against the grain. This will aide in locking in juices & delivering a good taste & texture to the meat.

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