Here's a sort of funny story: Mrs gidiefor loves skirt steak. I like it but there are other cuts I like better. I've been on this Rick Bayless binge. He's my latest chef idol and today I watched his Steak Taco Video. He uses skirt steak for them. I told Mrs. gidiefor about his steak tacos. She sounded excited about it so tonite I made it for her.
Here's the thing -- I've cooked skirt steak many times and the only way I've ever sliced it, or saw it sliced, was across the narrow side of the steak which is with the grain. Bayless cuts the skirt steak into 3-4" pieces, turns them 90 degrees, and then cuts it across the grain.
Holy guacamole (which you use as a dressing on it), it makes such a difference in the texture of the skirt steak.
Highly recommended. We both polished it all off and it was a real treat.
Rick Bayless Steak Tacos Video - (
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Then i saw this topic.
I get the grill very hot, and barely cook it about 2 minutes before I flip it. It cooks so fast. Squirt it with lime juice and then take it off to rest.
Slice it up right across the angle grain, super thin, serve it on board with all the fixings for steak tacos or fajitas.
tremendous...
Always cut against the grain.....snow absolute marvel.
As a Cuban, we call it a Churrasco! One great cut....charred medium rare....its great with chimichurri as well.
Skirt is an awesome cheap cut if you treat it right
But doing it the way you said, and it is delicious.
Always cut against the grain.....snow absolute marvel.
As a Cuban, we call it a Churrasco! One great cut....charred medium rare....its great with chimichurri as well.
Churrasco is da bomb!
I actually think it’s grossly mistreated when you so frequently see recipes calling marinate it for hours and hours. It’s so porous and naturally tender when cut properly it doesn’t need it: it can actually ruin the texture and interfere with searing it (becomes mushy and mealy). Maybe an hour then give it a quick baste in the last minute of cooking.
A guy who I frequently pin recipes from often cooks it directly on lump hardwood coals.
Skirt is an awesome cheap cut if you treat it right
Not so cheap anymore
Always cut against the grain.....snow absolute marvel.
As a Cuban, we call it a Churrasco! One great cut....charred medium rare....its great with chimichurri as well.
Careful George -- I've been known to take people up on invites like this
Outside (thin) Skirt is mainly used for quick grilling and is great for other uses like tacos as mentioned. This is also the Churrasco cut. There is a restaurant in NYC that serves only skirt, named Skirt Steak.
Thick Skirt is also known as Hanger Steak and is popular for grilling and many places use it for Steak Frites. This is a more meaty skirt.
I agree that there is no need for marinating except for the Inside. I usually just use garlic salt prior to grilling. And some Chimichurri or Criolla on the side.
I miss the older days even as recent as early to mid-90’s when skirt was cheap! We would serve it for E-meal at work for the staff now your lucky to find it under 10 bucks a pound and that's a good deal.
We recently had a workshop for all our chefs in the southeast about menu planning, costing out items, and utilizing alternate proteins for menu’s. The cost of beef is crazy regardless of the cut nationally just from the beginning of 2021 costs are up 20% and since 2000 they are just shy of 70%. Insane numbers in such a short amount of time.
The popular cuts like Ribeye, Filet, Tomahawks, and Strip bring some crazy prices on menus. This is mainly because of familiarity and demand. I look at a lot of menus and really can't believe some of the prices.
Restaurants are looking for more reasonably priced cuts like you mentioned, plus Teres Major and Sirloin Flap. The prices of commodity meats are rising and almost in line with the higher end specialty meats like organic chicken, grass-fed beef or Kurobuta pork.
Outside (thin) Skirt is mainly used for quick grilling and is great for other uses like tacos as mentioned. This is also the Churrasco cut. There is a restaurant in NYC that serves only skirt, named Skirt Steak.
Thick Skirt is also known as Hanger Steak and is popular for grilling and many places use it for Steak Frites. This is a more meaty skirt.
I agree that there is no need for marinating except for the Inside. I usually just use garlic salt prior to grilling. And some Chimichurri or Criolla on the side.
This is a very useful post, thanks!
Never thought I would be breaking down whole Ribeyes and Hangers. There is usually whole Outside Skirt in my freezer. I usually portion and grill the whole thing to have some leftovers to start the week.
Never thought I would be breaking down whole Ribeyes and Hangers. There is usually whole Outside Skirt in my freezer. I usually portion and grill the whole thing to have some leftovers to start the week.
Now those are some leftovers I can appreciate. Sounds like a pretty neat job thanks for sharing.
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Inside Skirt is mainly used for fajitas and is fattier and a little tougher than other Skirt.
Outside (thin) Skirt is mainly used for quick grilling and is great for other uses like tacos as mentioned. This is also the Churrasco cut. There is a restaurant in NYC that serves only skirt, named Skirt Steak.
Thick Skirt is also known as Hanger Steak and is popular for grilling and many places use it for Steak Frites. This is a more meaty skirt.
I agree that there is no need for marinating except for the Inside. I usually just use garlic salt prior to grilling. And some Chimichurri or Criolla on the side.
This is a very useful post, thanks!
Absolutely! Thanks for the primer, A-Train!
The popular cuts like Ribeye, Filet, Tomahawks, and Strip bring some crazy prices on menus. This is mainly because of familiarity and demand. I look at a lot of menus and really can't believe some of the prices.
Restaurants are looking for more reasonably priced cuts like you mentioned, plus Teres Major and Sirloin Flap. The prices of commodity meats are rising and almost in line with the higher end specialty meats like organic chicken, grass-fed beef or Kurobuta pork.
Don't expect prices to come down anytime soon, in fact they'll probably keep going up. There's a war on meat being waged by a number of aggressors on several different fronts, and right now they're winning.
I'm sure you can find it on Youtube somewhere (I'm at work and it's blocked)