Skirt steak is a flavorful cut of beef from the plate (belly) area, located just below the cow's ribs. It's characterized by its long, thin, and ribbon-like shape. While prized for its intense flavor, it's also known for being a tougher cut of meat due to its significant amount of connective tissue. This toughness is mitigated by cutting the steak against the grain after cooking, resulting in a more tender bite.
Where Does Skirt Steak Come From?
The skirt steak is the trimmed, boneless portion of the diaphragm muscle attached to the 6th through 12th ribs on the underside of the short plate. It’s important to note that a tough membrane often covers the steak and should ideally be removed before cooking for optimal tenderness.
Inside vs. Outside Skirt Steak
While both inside and outside skirt steaks originate from the same area, they possess subtle differences. The key distinction lies in their texture and tenderness. They're both long and thin with a thick grain, however, they vary in size and characteristics. Further research is needed to fully elaborate on the distinctions between the two.
Cooking Skirt Steak
Skirt steak is best known for its rich flavor and is often cooked quickly using methods like grilling or searing, to ensure a delicious outside crust while preventing overcooking. The key to a tender skirt steak is to always slice against the grain after cooking.
Why is Skirt Steak Popular?
Despite its toughness before cooking, skirt steak is a popular choice among meat lovers because of its intense beefy flavor and affordability compared to more tender cuts. It’s often used in various cuisines and preparations.
