Skirt Steak
Most often we think of steak as associated with a steakhouse – Béarnaise sauce, mushrooms, asparagus spears and double stuffed potatoes. But, when one wants to enjoy a steak at home, it can be much simpler and also much more affordable. One of my favorite steaks to purchase and cook at home happens to be a lesser known skirt steak. Its inexpensive and quick to cook.
| Scale | Comments | |
| Flavor | 7/10 | The larger muscle strands of a skirt steak traps flavor along the edges. That means each bite will ensure beefy goodness and keep you wanting more. |
| Tenderness | 7/10 | If you cook to medium rare or medium, there is still a slight tug, but tender enough to enjoy! |
| Value | 10/10 | Skirt steaks are excellent value for money. Its one of the cheapest cuts of steak you can find, equivalent to flank steak, roulade or cutlets. It is a few dollars cheaper per pound than sirloin steaks, tri tip and half price to New York strip or ribeye. |
I love stretching a dollar; when the words steak and value are in the same sentence…I’m sold. Oh, and the fact that a skirt steak tastes great, so what else can we learn?
Skirt steaks are actually several muscles as part of the plate and the flank
Inside skirt/ Bavette/ Part of the flank – often 5 to 7 inches wide and 1/4 to 1/2 inch thick
Outside skirt / (front/ plate) Outside Skirt/ (hind/flank) Outside Skirt / Fajita Meat – often 3 to 4 inches wide and 1/2 to 1 inch thick
Best Doneness: Medium Rare or Medium. If you like steak well done, I suggest you pass, as overdone skirt steak will be chewy and tough.
Biggest Challenge: Due to the thin meat, it can be difficult to tell when cooked to proper doneness or temperature
Best Cooking Method: Searing or grilling on high heat. As the grill is warming up, don’t forget to clean off the grates with a grill brush and scraper so there is no off taste, only beefy goodness!
Serving Preparation: Slice thin strips across the grain for best tenderness
Great for: Weeknight meal – little to no prep and cooks very fast
Ready? Its time to enjoy!
Ingredients
Equipment
Method
- Remove membrane by fileting with a sharp knife or pulling off with a paper towel
- Season 30 minutes to 1 hour before with salt, pepper and a little sugar. I tend NOT to marinate steak, as the marinade will steam when cooking on high heat and will not caramelize for flavor.
- Meanwhile, warm up grill/ BBQ/ smoker to high searing heat.
- Sear one side for 5-8 minutes when caramelized
- Flip and sear on the other side for 5-8 minutes when caramelized.
- Remove from grill/ BBQ/ smoker to assess internal temperature . Ideally 120-125F for medium rare or 125-130F for medium.
- Rest at least 15 minutes.
- Serving Preparation: Cut into 3-4 inch sections parallel to the grain. Cut each section ACROSS the grain into thin slices.
Thank you very much for sharing, I learned a lot from your article. Very cool. Thanks.
Can you be more specific about the content of your article? After reading it, I still have some doubts. Hope you can help me.
Your point of view caught my eye and was very interesting. Thanks. I have a question for you.
Your article helped me a lot, is there any more related content? Thanks!
Your point of view caught my eye and was very interesting. Thanks. I have a question for you.
Can you be more specific about the content of your article? After reading it, I still have some doubts. Hope you can help me. https://www.binance.com/id/register?ref=GJY4VW8W
Thank you for your sharing. I am worried that I lack creative ideas. It is your article that makes me full of hope. Thank you. But, I have a question, can you help me?
Thanks for sharing. I read many of your blog posts, cool, your blog is very good.
Your article helped me a lot, is there any more related content? Thanks!
Your point of view caught my eye and was very interesting. Thanks. I have a question for you.
Interesting analysis! The psychology of chasing wins is fascinating, especially with quick registration like at cardtime. Secure accounts & fast PHP transactions are key for trust, right? It’s all about balancing risk & reward!
Really digging this breakdown of basic blackjack strategy! It’s cool how understanding pot odds (like at lucky calico games) can translate across games. Starting small with stakes is always smart, whether it’s cards or slots! ?