Skirt steak

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Skirt steak grilled arrachera style

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Tlayuda con falda

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Homemade Grilled Skirt Steak 05-24-2021

Skirt steak is a cut of beef that comes from the plate section of the cow, which is located below the rib, in between the brisket and the flank. It is known for its flavor rather than tenderness and is a popular choice for many dishes, including fajitas, due to its strong beefy flavor. Skirt steak is long, flat, and fibrous, with a significant amount of marbling that contributes to its taste. There are two types of skirt steak: the inside skirt and the outside skirt. The outside skirt is more desirable due to its tenderness and flavor.

Preparation

Skirt steak benefits from marinades due to its fibrous nature, which helps break down the muscle fibers and adds flavor. It is best cooked quickly at high temperatures, either grilled or broiled, to avoid toughening the meat. Overcooking can make it extremely tough and chewy. It's crucial to cut skirt steak across the grain to maximize tenderness.

Culinary Uses

Skirt steak is versatile and can be used in a variety of dishes. It's most famously used in Mexican cuisine for dishes such as fajitas and tacos. However, its robust flavor makes it suitable for stir-fries, sandwiches, and salads. It's also a popular choice for barbecues and can be served as a main dish with various sides.

Nutritional Information

Skirt steak, like other red meats, is a good source of protein, iron, and B vitamins, but it is also high in fat and cholesterol. Moderation is key when incorporating it into a balanced diet.

Buying and Storage

When buying skirt steak, look for cuts with a deep red color and even marbling. It should be stored in the refrigerator and used within a few days, or it can be frozen for longer storage. Thawing should be done in the refrigerator to prevent bacterial growth.

Comparison with Other Cuts

Skirt steak is often compared to flank steak, another flavorful, fibrous beef cut. While both are similar, skirt steak is fattier and has a more intense beef flavor. Flank steak is leaner and wider than skirt steak and is also commonly used in dishes that require marinated beef.