10 Surprising Names For Skirt Steak – You Won’t Believe Number 3!

Skirt steak, a flavorful and versatile cut of beef, has gained immense popularity in the culinary world. Its unique texture and distinct flavor profile have made it a favorite among grill masters and home cooks alike. However, you might be surprised to learn that skirt steak goes by several other names, each with its own culinary significance.

The Origins of Skirt Steak

Skirt steak is derived from the diaphragm muscle of the cow, which separates the chest cavity from the abdomen. This thin, long muscle is responsible for the animal’s breathing, giving it a slightly chewy texture.

Other Names for Skirt Steak

1. Arrachera

In Mexico, skirt steak is widely known as “arrachera.” This term is derived from the Spanish word “arrastrar,” meaning “to drag,” which refers to the muscle’s function in breathing. Arrachera is often marinated in a flavorful blend of spices and grilled to perfection.

2. Fajita Meat

Skirt steak is a popular choice for fajitas, a classic Mexican dish. The thin strips of meat are marinated and grilled, then served on warm tortillas with a variety of toppings. In some regions, fajita meat is also known as “carne asada,” or grilled meat.

3. Hangar Steak

Hangar steak is another name for skirt steak, particularly in the United States. It is cut from the same diaphragm muscle, but it is slightly thicker and has a more pronounced grain. Hangar steak is often grilled or roasted and is known for its intense flavor.

4. Bavette Steak

In France, skirt steak is called “bavette steak.” This term refers to the shape of the cut, which resembles a bib or apron. Bavette steak is typically grilled or pan-seared and is known for its tender and juicy texture.

5. Outside Skirt Steak

Outside skirt steak is the outer layer of the diaphragm muscle. It is thinner and leanser than inside skirt steak and has a more intense flavor. Outside skirt steak is often used for grilling, stir-frying, or making jerky.

6. Inside Skirt Steak

Inside skirt steak is the inner layer of the diaphragm muscle. It is thicker and fattier than outside skirt steak and has a more tender texture. Inside skirt steak is often used for grilling, roasting, or braising.

7. London Broil

London broil is a term used to describe a marinated and grilled skirt steak. It is typically cut into thin slices against the grain and served with a variety of sauces.

Culinary Applications of Skirt Steak

Skirt steak’s versatility extends to its culinary applications. It can be grilled, roasted, pan-seared, or braised, depending on the desired flavor and texture.

• Grilling: Skirt steak is a popular choice for grilling due to its high heat tolerance and ability to develop a flavorful crust.
• Roasting: Roasting skirt steak in the oven allows for even cooking and tenderizes the meat.
• Pan-searing: Pan-searing skirt steak creates a crispy exterior and a juicy interior.
• Braising: Braising skirt steak in a flavorful liquid for an extended period results in a fall-off-the-bone texture.

Takeaways: Embracing the Culinary Versatility of Skirt Steak

Skirt steak, known by various names around the world, is a versatile and flavorful cut of beef that has earned its place in culinary history. Whether you call it arrachera, fajita meat, hangar steak, bavette steak, outside skirt steak, inside skirt steak, or London broil, this cut offers a unique combination of texture and flavor that can elevate any meal.

Answers to Your Questions

Q1: What is the best way to cook skirt steak?

A1: Skirt steak can be cooked using various methods, but grilling or pan-searing is recommended for maximum flavor and tenderness.

Q2: What are some popular marinades for skirt steak?

A2: Marinades can enhance the flavor of skirt steak. Popular options include a blend of lime juice, cilantro, garlic, and cumin, or a mixture of soy sauce, honey, and ginger.

Q3: How do I know when skirt steak is cooked to the desired doneness?

A3: Use a meat thermometer to check the internal temperature of the steak. For rare, aim for 125-130°F; for medium-rare, 130-135°F; for medium, 135-140°F; for medium-well, 140-145°F; and for well-done, 145°F and above.