Skirt Steak
A beautifully marbled steak great for stir fry and fajitas. Served in single steak packages.
Skirt steak is a flavorful cut of beef, known for its rich taste and slightly chewy texture. It's a long, thin cut that comes from the diaphragm muscle of the cow, specifically the plate section. There are two types of skirt steak: inside skirt and outside skirt. The inside skirt is typically a bit tougher, while the outside skirt is more tender and prized for its beefy flavor.
Key characteristics:
- Flavor: Rich, beefy, and very flavorful due to the muscle's use.
- Texture: Can be chewy if not cooked properly, but tender when sliced against the grain.
- Cooking method: Best cooked quickly at high heat to maintain tenderness. It's often grilled, pan-seared, or broiled.
- Common uses: Skirt steak is popular in many Latin American and Tex-Mex dishes, such as fajitas, tacos, and carne asada. It's also excellent in stir-fries or as part of steak salads.
Tips for cooking:
- Marinate: Skirt steak benefits from marinating to enhance its tenderness and flavor. Common marinades include lime, garlic, and soy sauce.
- High heat: Since skirt steak is thin, it cooks quickly. A very hot grill or skillet helps to sear the outside while keeping the inside tender.
- Slice against the grain: Skirt steak has long muscle fibers. To make it easier to chew, slice it thinly against the grain.
- Doneness: Skirt steak is best cooked medium-rare to medium. Overcooking can lead to a tough texture.