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PERSONAL CHEF

PERSONAL CHEF
FOOD FOR REAL PEOPLE

Friday, October 30, 2015

SKIRT STEAK EXACTLY WHAT IS IT? AND HOW THE HELL DO I COOK IT?

Are you confused as to the cuts of beef out there at the meat market? Or maybe you're at a restaurant and the chef throws out some French thing, and it's something like, Steak au poivre, which is just steak seasoned with cracked pepper, and pan seared with a sauce of cognac and heavy cream. But in this blog, I'll break down as best I can what a skirt steak is.

Skirt steak is a cut of beef that comes from the plate, or the under carriage of the cattle. Google it and see for yourself. But if you look at the pic I got on the top, it's a grilled skirt steak, that was sliced against the grain. Generally this cut is confused as flank. It is similar. 


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Other names for this steak are, Romanian tenderloin, Romanian steak, Philadelphia steak, Arrachera. These cuts are good for grilling. If you buy skirt steak from a supermarket, it should be cleaned out, if not, you'll need to get a boning knife and slice off the outer skin. 

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Most cuts that come from the underside of the cattle are rather tough cuts, and need to be slow cooked, cuts made for stews and braises. However like I've stated earlier, grilling skirts works out well, just make sure to slice it thin across the grain for tender eats. Another way if you can't grill it is to use a stainless steel pan with a little cooking oil and that works well, seared skirt steaks are just as good as their grilled cousins, just keep the seasonings simple, a little kosher salt and fresh black pepper will suffice, make it all Yay Yay!

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Until next time take care Ron!

        
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