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Skirt Steak

What Is a Skirt Steak?

skirt steak

Skirt steak is a long, thin cut of beef that comes from the plate primal cut, located in the cow's diaphragm. There are two types of skirt steak: outside skirt and inside skirt. Outside skirt is the more tender of the two, and it is also the larger of the two cuts. Inside skirt is thinner and more fibrous, but it still has a good flavor. Skirt steak is a good source of protein and iron. It is also low in fat and calories.

Here are some other names for skirt steak:

  • Romanian tenderloin
  • Romanian steak
  • Philadelphia steak
  • Arrachera

What Does Steak Steak Taste Like?

Skirt steak has a strong, beefy flavor with a hint of sweetness. It is a relatively lean cut of meat, but it is still tender and flavorful. Skirt steak is often compared to flank steak, but it is more tender and has a slightly different flavor profile.

skirt steak
Here are some of the flavors that we might taste in a skirt steak:

  • Beefiness
  • Sweetness
  • Earthiness
  • Umami
  • Smokiness (if grilled)

Skirt steak is a versatile cut of meat that can be cooked in a variety of ways. It is often grilled, pan-seared, or stir-fried. Skirt steak can also be cooked in a slow cooker or sous vide.

Skirt Steak vs. Flank Steak: What’s the Difference?

Skirt steak and flank steak are both flavorful, lean cuts of beef that come from the underside of the cow. They are both relatively inexpensive and versatile, making them popular choices for grilling, searing, and braising. However, there are some key differences between the two cuts.

Here is a table summarizing the key differences between skirt steak and flank steak:

Feature Skirt Steak Flank Steak
Cut Long, thin Wide, thick 
Flavor intense Milder
Tenderness Less tender Moer tender
Cooking Method Quick cooking over high heat High heat or braising
Price Less expensive Moer expensive

Cut: Skirt steak is a long, thin cut that is typically about 1/4-inch thick. Flank steak is a wider, thicker cut that is typically about 1/2-inch thick.
Flavor: Skirt steak has a more intense flavor than flank steak. This is because skirt steak comes from the diaphragm muscles of the cow, which are more active muscles.
Tenderness: Skirt steak is less tender than flank steak. This is because skirt steak has more connective tissue.
Cooking method: Skirt steak is best cooked quickly over high heat, such as grilling or searing. This will help to sear the outside of the steak and prevent the juices from escaping. Flank steak can be cooked over high heat or braised. Braising is a cooking method that involves cooking the meat in liquid over low heat. This helps to tenderize the meat and add flavor.
Price: Skirt steak is less expensive than flank steak. This is because it is a less popular cut of meat.

Ultimately, the best way to choose between skirt steak and flank steak is to consider your personal preferences. If you prefer a more flavorful steak that is less tender, then skirt steak is a good choice. If you prefer a more tender steak, then flank steak is a better option.

How to Cook Skirt Steak?

grilled skirt steak

Skirt steak is a flavorful cut of meat with a beefy flavor, but it can be tough if not cooked properly. However, when cooked correctly, it is tender and juicy. Skirt steak is often grilled, pan-seared, or stir-fried. It is also a popular ingredient in fajitas and tacos.

When cooking skirt steak, it is important to cook it to medium-rare or medium for the best tenderness. Overcooking skirt steak will make it tough and chewy. It is also important to slice skirt steak against the grain, which will help to tenderize the meat.

Here are some tips for cooking skirt steak:

  • Marinate the steak. Marinating the steak will help to tenderize it and add flavor. There are many different marinades you can use, but I like to use a simple marinade of soy sauce, Worcestershire sauce, garlic, and onion powder.
  • Preheat your grill or pan to medium-high heat. You want the heat to be high enough to sear the steak, but not so high that it burns the meat.
  • Sear the steak for 2-3 minutes per side, or until it is browned on both sides. Don't overcook the steak, or it will become tough.
  • Reduce the heat to medium and cook the steak for an additional 3-4 minutes per side, or until it reaches the desired level of doneness. For medium-rare, the internal temperature should be 130-135 ℉. It is recommended to use a meat thermometer to check the internal temperature to avoid overcooking.
  • Let the steak rest for 5 minutes before slicing. This will allow the juices to redistribute throughout the steak, making it more tender and juicy.
  • Slice the steak against the grain. This will help to tenderize the meat even further.

Here are some additional tips for cooking skirt steak:

  • If you are grilling the steak, preheat your grill to medium-high heat and brush the grates with oil.
  • If you are pan-frying the steak, heat a large skillet over medium-high heat and add a tablespoon of oil.
  • If you are stir-frying the steak, heat a large wok over medium-high heat and add a tablespoon of oil.
  • Serve the steak with your favorite sides, such as rice, beans, or vegetables.

Where to Buy Skirt Steak?

Supermarkets: Many supermarkets carry skirt steak, but it may be in the butcher's section rather than the meat counter.
Butcher shops: Butcher shops are a good place to find high-quality skirt steak. They can also help you choose the right cut of meat for your needs.
Online retailers: There are a number of online retailers that sell skirt steak. This can be a convenient option if you do not have a butcher shop or supermarket nearby.

When buying skirt steak, it is important to choose a piece of meat that is bright red and has a firm texture. Avoid any pieces of meat that are brown or have a slimy appearance.

How to Store Skirt Steak?

  • Wrap the steak tightly in plastic wrap or aluminum foil.
  • Refrigerate the steak for up to 3 days.
  • Freeze the steak for up to 3 months.
  • When you are ready to cook the skirt steak, thaw it in the refrigerator overnight or under cold running water for 30 minutes.

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