Skirt steak comes from two different parts of the cow and is prized for its flavor despite being tough. It benefits from marinades and should be cut against the grain. It became popular in the late 1970s due to its use in Mexican fajitas.
Skirt steak is a term commonly used to describe two separate cuts of beef. One type is cut from the sidewall and the other from the plate. Both flat steaks are long and stringy, prized for their flavor despite a lack of natural tenderness. In cooking, the cuts can be used interchangeably for dishes that call for skirt steak or flank steak.
The nicknamed skirt steak is thought to have been based on the natural shape of the meat, which is normally about 2.5cm thick and 46cm long, vaguely reminiscent of the article of clothing called a skirt. Another theory suggests that the name comes from the four distinct sections of rib-eye steak found in beef carcasses that hang below the heart and lungs. The latter definition also explains why the cut is referred to as a hook steak in some areas.
There are two distinct skirt steaks in a cow. The outer one is cut from the diaphragm or plate muscle. To be edible, the outer membrane must be removed. The inner skirt steak is cut from the flank of beef. It has a less resistant membrane but should still be trimmed to prevent the steak from curling up during cooking.
This steak, like flank steak, benefits from marinades to break down its fiber and make it more tender. It should be cut against the grain for maximum tenderness. Some dishes call for the skirt steak to be broiled or grilled whole and then cut into bite-sized pieces. Other recipes that incorporate steak with other ingredients while cooking recommend cutting the meat first.
Like most tougher cuts of meat, skirt steaks taste best when cooked very quickly or very slowly. Grilled over hot coals or seared in a hot pan produces a tasty skirt steak, just like slow cooking or braising in the oven does. Other methods tend to make the steak so tough and chewy that it’s often inedible.
Up until the last two or three decades, this steak was pretty much unknown, except on the East Coast of the United States. In that region, many traditional steakhouses are served quickly grilled and topped with fried onions. Its tenderness and reasonable price make it a favorite on many menus that carry more expensive cuts like sirloin and filet mignon.
In the late 1970s, Mexican fajitas became a popular dish in a variety of countries and cultures. This trend made skirt steak popular as it was perfect for the quick grilled meat and vegetable mixture used to fill the tortillas used for beef fajitas. It has also replaced the flank steak in many Asian restaurants around the world.
Protect your devices with Threat Protection by NordVPN
