8/28/2023 0 Comments Wire cheese slicer board![]() Skirt steak and flank steak come from two different parts of the cow which affects their flavor and toughness. Think of skirt steak as a loosely woven version of flank steak but with more flavor! Both skirt steak and flank steak are lean cuts of beef that benefit from marinating and are often cooked hot and fast over the grill, stovetop or stir-fried. What’s the Difference Between Skirt Steak and Flank Steak? It is shorter and wider than the outside cut, about five to seven inches wide, and half as thick, about 1/4-½ inches. The inside skirt steak comes from the transversus abdominis muscle of the steer, below the cow’s ribs. It benefits from a good pounding with a meat mallet in order to tenderize the tough muscle fibers. INSIDE SKIRT STEAK When you find skirt steak at the grocery store, it is typically the inside cut, because all of the outside cuts have been snatched up by commercial kitchens! The inside skirt is tougher with thicker connective tissue fibers that make it chewy. If your outside skirt steak comes with the fatty membrane intact, you’ll need to remove it before marinating and cooking. ![]() ![]() I found mine at a butcher shop in town (Tip Top Meats). You likely won’t find it at your grocery store, but it is worth sourcing. Due to its superiority, outside skirt steak usually is reserved for restaurants and specialty butchers. It measures upward of 24 inches long, about three to four inches wide, and 1-inch thick. It comes from the diaphragm muscle of the steer, is thin, quite long, (noticeably longer than the inside skirt), and tapered. It is important to know the difference, however, because they do differ in tenderness: OUTSIDE SKIRT STEAK The outside skirt steak is the more desirable cut of beef because it boasts more marbling, is thicker, more tender and not chewy. They are from two different muscles entirely, so they are two very different cuts of beef, even though they are often not distinguished between. Skirt steak can refer to two different types of beef -the outside skirt steak and the inside skirt steak. While these attributes make it a tougher cut, it still emerges juicy and tender when marinated and not overcooked. It is quite lean with a lot of connective tissue and a thick grain that runs across the length of the muscle. ![]() Skirt steak is a long, thin, cut of beef prized for its big, beefy flavor and affordability. Your eyes will roll back in your head with delight. This skirt steak recipe is delicious in its simplicity (we were eating it straight from the cutting board) or I’ve also included an herbaceous, indulgent pesto butter to mop over the steaks. Not overcooking the skirt steak 4. Slicing the steak across the grain Armed with these tricks, skirt steak will quickly become one of your go-to favorite cuts of beef! Now, just marinate and cook the steak for a couple minutes on each side and restaurant worthy steak can be served up in minutes, with practically zero cleanup. Skirt steak has a reputation for being tough, but this recipe will teach you how to transform this underrated cut into one of the most intoxicatingly tender, juicy, flavorful steaks you’ve ever sunk your teeth into! THE KEYS TO SUCCESS ARE: 1. Using outside skirt steak (more on that below) 2. Marinating the skirt steak with the right marinade 3. With steak prices at a seemingly all-time high, I wanted to share one of the more economical options – skirt steak, one of my favorites yet unsung cuts of beef! Skirt steak is the ideal easy, affordable, hand’s-off dinner that boasts minimal prep with huge tender, juicy dividends. Steak is always a homerun favorite and arguably the easiest, quickest protein to cook! If you’re looking for ways to mix up your steak routine, don’t miss: Marinated Flank Steak, London Broil with Herb Butter, Grilled Sirloin Steak with Cajun Butter, NY Strip Steak with Harissa Butter or Steak and Potatoes. Marinate then grill – that’s it! (Stove top instructions also included.) Serve your skirt steak with strawberry spinach salad, loaded potato salad and mixed berry cobbler for a complete feast! This marinated skirt steak recipe requires just 10 minutes of hand’s-on prep with zero clean up. This recipe is marinated in soy sauce, balsamic vinegar, lemon juice, brown sugar and seasonings to create melt-in-your-mouth tender, juicy, complex, savory, tangy, sweet and spicy bites of heaven. This skirt steak recipe transforms one of the most underrated steaks into the resplendently juicy, buttery tender steak of your dreams! Skirt steak is a beefy, thin, quick-cooking cut of steak that’s comparatively inexpensive, making it a choice cut when cooked right. ![]() Learn how to cook the juiciest, beefy skirt steak with this marinated skirt steak recipe! ![]()
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