Skirt steak
Although skirt steak isn’t necessarily the most tender cut of beef, its unique flavor sets it apart from other types of steak. Skirt steak has a robust, almost gamey taste that pairs well with bold sauces like chimichurri and zesty seasonings like cumin and smoked paprika. If you’re looking to really amp up the flavor, try rubbing your skirt steak with a blend of chili powder, cumin, garlic powder, and oregano before cooking.
When cooked properly, skirt steak will be crisp on the outside and perfectly pink on the inside, with a juicy, beefy flavor that no other cut of beef can replicate. To achieve this, cook the steak over high heat for three to four minutes per side – depending on the thickness of the steak – before letting it rest for at least five minutes before serving.
No matter how you season it or how you cook it, one thing is certain: skirt steak is sure to be a hit at your next barbecue. Try it once, and you’ll never go back to plain old steaks.
Skirt steak recipes
Amazing skirt steak recipes sourced from the web.
The origin of skirt steak
Skirt steak, one of the most savory cuts of beef, has a fascinating and somewhat controversial history. Traceable back to the Spanish conquistadors of the 1500s, skirt steak was initially used by the Mexican cowboys known as vaqueros, who traditionally grilled it over an open fire.
However, its colloquial name, ‘skirt steak’, is thought to have been coined by the British, who introduced the cut to their own kitchens centuries later. This perplexing etymology has led to some debate amongst culinary historians.
Skirt steak is taken from the diaphragm muscles of a cow, and is renowned for its succulence. Although it is leaner than other cuts of beef, its intense marbling ensures that it retains plenty of flavor and juiciness when cooked properly.
The popularity of skirt steak has increased substantially in recent years due to its versatility and ease of cooking. It is often served with a range of accompaniments, from chili peppers and charred veggies to pico de gallo and guacamole.
Similar to other budget friendly cuts—such as flap meat and hanger steak—skirt steak can be utilized in a wide range of dishes. Common ways to prepare it include the classic fajita, a delicious wrap or even a hearty goulash. Its zesty character is sure to tantalize even the most discerning of foodies.
Overall, skirt steak is an inexpensive yet incredibly flavorful way to enjoy beef. With its rich and varied history, this perennial favorite is sure to remain a staple in kitchens all over the world.
Types of skirt steak
From the velvety texture of its marbling to its unbeatable flavor, skirt steak stands apart as one of the most versatile and delightful cuts of beef. A staple of Latin American cooking, this cut of steak comes from the plate near the cow’s belly and is considered an off-cut by butchers; however, food connoisseurs recognize its superiority as a prime ingredient in fajitas, Carne Asada, and other delicious dishes.
Skirt steaks have many names, depending on their region of origin. In Argentina and Uruguay, the skirt steak is called “vacío”, which translates to “void” or “empty” due to its narrow width. In the United States, it is often referred to as “fajita steak” because it is commonly used for fajitas in traditional Mexican cuisine. In the U.K., skirt steak is often referred to as “bavette”.
There are two main types of skirt steak: interior and exterior. The interior section of the steak is located near the rib cage and is typically thicker than the exterior cut. This cut generally has less fat, offering a subtle yet flavorful punch. The exterior cut, on the other hand, is located near the animal's hindquarters and contains higher levels of fat, providing an intense and succulent experience.
For the most tender and succulent skirt steak, look for marbling (interspersed flecks of fat) evenly distributed throughout the cut. Marbling helps to keep the steak moist and adds flavor, making it the perfect meal for the steak enthusiast.
When preparing skirt steak, it’s important to dry-age the meat. This process allows the flavors of the steak to develop while keeping its rich juice intact. For a juicy and mouthwatering steak-eating experience, liberally rub steak seasonings onto your cut of skirt steak before adding it to the grill or pan.
No matter what its name is, skirt steak is an underrated cut of beef that packs a lot of flavor. With its affordable price and quick cooking time, this cut is a great way to treat yourself to a luxurious steak dinner without breaking the bank. So, whether you prefer the tenderness of interior cut or the juicy flavor of the exterior cut, skirt steak is sure to be a hit.