![]() This is how I usually prepare it for salads, where I like to use the dressing to add the flavor at the end as opposed to a marinade. I'm totally happy with skirt steak done with salt, pepper, and a little oil. This will ensure you have the shortest muscle fibers, creating nothing but a tender, flavorful steak. Then, slice each of those sections into thin strips about ¼-inch thick against the grain. To slice the steak, first cut each piece of skirt into a three-to-four-inch section with the grain. We already know meat should be cut against the grain, but this couldn't be more true for skirt steak its long muscle fibers will be incredibly chewy if not cut properly. Then comes the second most important part of skirt steak success: the slicing. Like any steak, once the skirt is done grilling, it's going to need a ten-minute rest. You don't want to cook the skirt over medium,or you'll start running into the off-putting chewiness factor. Over this blazing heat, a skirt steak ( salted and rested, of course) will sear in a matter of minutes on each side, while finishing medium rare to medium on the inside. Also, the grill provides the best surface area for this very long steak-my piece of skirt actually had to be cut in half to fit on a 22 ½ inch Weber kettle. The grill is the best place to build up this type of heat, where a chimney full of lit coals piled close together can get you up to 700☏ of direct heat. The solution is a blazing hot fire to sear the steak quickly before it cooks all the way through. Since it's a very long, flat steak, there's a lot of surface area to develop an outstanding crust, but this shouldn't be done at the expense of overcooking the inside, which is easy to do given the thinness. Skirt steak loves, and needs, intense heat. There are really only two important steps to fantastic skirt steak, the first being grilling. The best skirt steaks I've had all come off a grill or an incredibly hot cast iron pan. While outer skirt is traditional for fajitas, it's the inside cut that you will find at most butchers today (I've only picked up an outside skirt while in Texas), so it will serve as the basis for the rest of this post and recipes. Inside skirt comes from the flank-it's narrower and thinner than the outside skirt, and comes with the membrane removed. ![]() The outside skirt steak is from the plate section, below the rib and between the brisket and flank, and usually comes with the membrane still attached, which needs to be trimmed before cooking. Sometimes confused with flank because of its similar properties, there are really two distinct cuts from the diaphragm of the steer. ![]() Here's a recipe we tried for Skirt Steak With An Onion Marinade (definitely recommend).Skirt steak can be a difficult cut to decipher at first. IMPORTANT - Always cut a Skirt Steak against the grain (otherwise it will be very chewy) - watch this video on cutting against the grain ![]() ![]() It cooks quickly, and is often sliced up and served in fajitas. It's also a rich source of essential nutrients, such as vitamins B12, B6, and iron, as well as conjugated linoleic acid (CLA), which has been shown to have anti-inflammatory and anti-cancer effects.Įach steak is hand-cut and trimmed to ensure the highest quality and consistency. All Heartstone Farm beef is free from hormones, antibiotics, and other harmful chemicals, so you can feel good about the meat you are serving your family. Our grassfed skirt steak is also lower in unhealthy fats, such as saturated fat and trans fat, and higher in healthy fats, like omega-3 fatty acids. Compared to other cuts of beef, skirt steak has a relatively low fat content. Skirt steak is prized for its rich, beefy flavor and tender texture, making it a popular choice for grilling and roasting. 100% Grass-fed and Grass-finished from Heartstone Farm ![]()
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