Skirt Steak
$40.00 — available on subscription
Skirt steak is a long, flat cut of beef from the plate, known for its rich, beefy flavor rather than tenderness. It is best cooked quickly over high heat, often marinated, and should be sliced against the grain to enhance its tenderness when serving.
3 in stock
Additional information
| Animal Type | Beef |
|---|---|
| Cut Type | |
| Packaging | Frozen, Vacuum-sealed |
| Grade or Program | Grass-fed, USDA Inspected |
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Description
Skirt steak is a flavorful cut of beef taken from the plate section of the cow, specifically from the diaphragm muscle. It is long, flat, and typically ranges from ½ to 1 inch in thickness. This cut is known for its robust beefy flavor rather than tenderness, making it a popular choice for various dishes.
Types of Skirt Steak
There are two main types of skirt steak:
| Type | Description |
|---|---|
| Outside Skirt | More tender and flavorful, located on the exterior of the chest wall. |
| Inside Skirt | Slightly less tender, found further back across the lower ribs. |
Cooking Techniques
Skirt steak is best cooked quickly over high heat to achieve a nice crust while keeping the inside tender and juicy. Here are some recommended cooking methods:
| Method | Description |
|---|---|
| Grilling | Ideal for high heat; cooks quickly, usually 2-3 minutes per side. |
| Pan-searing | Can be done in a cast iron skillet; ensure the pan is very hot. |
| Braising | For a slower cooking method, which can enhance tenderness. |
Preparation Tips
- Marinating: Skirt steak benefits from marinating, which enhances flavor and helps tenderize the meat. Use a marinade with acidic components like citrus juice or vinegar.
- Slicing: Always slice skirt steak against the grain to maximize tenderness. The grain runs widthwise, so cut the steak into smaller pieces before slicing.
- Cooking Temperature: Aim for medium-rare (about 130°F) to avoid toughness. Overcooking can lead to a dry and chewy texture.
Serving Suggestions
Skirt steak is versatile and can be used in various dishes, including:
- Fajitas
- Tacos
- Stir-fries
- Salads
This cut is especially popular in Mexican cuisine, where it is often grilled and served with tortillas and fresh toppings.
Recipes for this product
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Bret DeTavernier –
A typical skirt steak (hanger/plate/skirt region) weighs about 1 to 1.5 pounds (450–680 grams) per whole cut; boneless packages sold at retail are often 8–16 ounces (225–450 g).