It has a less intense beefy flavor compared to the skirt, and it is noticeably thicker. A good visual cue is that skirt steak has its grain running across the width of the meat, whereas flank runs lengthwise. With both steaks, you want to cut them across the grain to end up with a tender slice. Skirt steak is best seared in a hot pan. A cast iron skillet or a sizzling grill are my top picks. Here are some more tips for cooking the best skirt steak! Hot and fast is the best way to cook skirt steak to end up with a tender piece of meat.
The brief flash time, just a few minutes on each side, ensures a juicy finish. I like to hold my knife at a degree angle to create a bias cut. Marinating the steak can add interesting flavors and aromas onto the meat. Skirt steak has a unique accordion-like structure of coarse muscle fibers that provide increased surface area.
That means more flavor can be captured, giving the meat a tasty boost. No more than 30 minutes is needed for marinating time so that the taste does not overpower the beef. Instead, serve with some additional sauce for dipping or topping. Make sure to dry the meat after marinating before cooking. The robust flavors of skirt steak can handle some hearty dry rubs or marinades. Try creating a customized blend using coarse salt, pepper, garlic powder, onion powder, cumin, thyme, oregano, mustard, chili powder, cayenne pepper, or coriander, or use this recipe for Steak Dry Rub!
Get creative with marinades like citrus juice, chopped fresh herbs, garlic, red wine vinegar, or soy sauce for an Asian twist. Skirt steak can be served as a main dish with roasted potatoes or grilled vegetables. My sauce of choice is a tangy avocado chimichurri. Put it on a salad, with greens like romaine, spring mix, or arugula with a tangy vinaigrette. Chop it up to make quesadillas or nachos. Open your windows or turn on your vents, if you have them.
Searing a steak this way can make a lot of smoke. If the skirt steak comes in a long strip, cut into 2 or 3 smaller pieces, 5 to 7 inches in length.
This will allow them to fit better in the pan, and make them easier to slice later. Thoroughly pat steaks dry with paper towels on each side. The surface should be very dry to help brown the surface of the meat. Generously season each side of the steaks with salt and pepper.
Heat a large inch cast iron skillet over high heat for 3 minutes. Once hot, add the olive oil. Lunch Meat. Deli Meat. Frozen Breakfast. Frozen Pizza. Frozen Sandwiches. Bakery Desserts. Expand Menu Collapse Menu Snacks. Trail Mix. Fruit Snacks. Canned Foods. Expand Menu Collapse Menu Beverages. Sports Drinks. Protein Shakes. Drink Mixes. Expand Menu Collapse Menu Alcohol. Red Wine. White Wine. Sparkling Wine. Specialty Wine. Hard Beverages.
Paper Products. Hair Care. Oral Care. Fan Favorites. Seasonal Products. Advent Calendars. See All Products. Our Weekly Ads. Grocery Delivery. Be sure to when cooking skirt steak to only cook to medium rare! Very important takeaway: Always. This is the number one mistake people make when cooking skirt steak. It breaks my heart when someone does not slice their skirt steak against the grain and ends up with tough, stringy meat that could have been SO easily avoided. The problem with skirt steaks is that it is not intuitive to slice them against the grain.
You can always tell the direction of the grain. You can clearly see it in the raw steak look at those lines , but you can still see it in a cooked steak. Note how the lines are still fully visible in the cooked steak below:.
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