The Ultimate Guide To Skirt Steak: What Is It And How Do You Cook It?
What To Know
- Add a little bit of oil and sear the skirt steak for 2-3 minutes per side, or until it’s browned and cooked to your desired doneness.
- Resting the skirt steak after cooking allows the juices to redistribute, resulting in a more tender steak.
- Skirt steak is a thinner and slightly more tender cut than flank steak, with a coarse grain and a slightly chewy texture.
Skirt steak, also known as “fajita meat,” is a long, thin cut of beef from the plate primal, located just below the ribs. It’s a flavorful and versatile cut with a coarse grain and a slightly chewy texture. Its name derives from its resemblance to a skirt, as it’s flat and slightly curved.
Nutritional Value
Skirt steak is a lean cut of meat, rich in protein and essential vitamins and minerals. A 3-ounce serving contains approximately:
- Calories: 150
- Protein: 25 grams
- Iron: 3mg
- Zinc: 5mg
- Vitamin B12: 2mcg
How to Cook Skirt Steak
Skirt steak requires proper cooking techniques to enhance its flavor and tenderness. Here are some essential steps:
1. Marinating
Marinating the skirt steak helps tenderize it and infuse it with flavor. Use a marinade that contains acidic ingredients like citrus juice or vinegar, as well as herbs and spices. Marinate for at least 30 minutes, but no longer than 24 hours.
2. Seasoning
Generously season the skirt steak with salt and pepper before grilling or pan-searing. You can also add additional seasonings like garlic powder, onion powder, or dried herbs.
3. Grilling
Preheat your grill to high heat. Grill the skirt steak for 3-4 minutes per side, or until it reaches your desired doneness. For medium-rare, cook to an internal temperature of 135-140°F.
4. Pan-Searing
Heat a cast-iron skillet or heavy-bottomed pan over high heat. Add a little bit of oil and sear the skirt steak for 2-3 minutes per side, or until it’s browned and cooked to your desired doneness.
5. Resting
Once the skirt steak is cooked, let it rest for 10-15 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
Slicing and Serving
Slice the skirt steak thinly against the grain. This will help break down the tough fibers and make it easier to chew. Serve with your favorite sides, such as grilled vegetables, mashed potatoes, or rice.
Flavorful Variations
Skirt steak is a versatile cut that can be used in a variety of dishes. Here are some popular options:
- Fajitas: Thinly sliced skirt steak marinated in Mexican spices and grilled.
- Tacos: Marinated and grilled skirt steak shredded or sliced for tacos.
- Stir-fries: Thinly sliced skirt steak added to stir-fries with vegetables and a flavorful sauce.
- Salads: Grilled or pan-seared skirt steak sliced and added to salads for a protein boost.
- Sandwiches: Sliced skirt steak served on a sandwich with your favorite toppings.
Tips for Cooking Skirt Steak
- Always slice against the grain to make it easier to chew.
- Don’t overcook skirt steak, as it can become tough.
- Marinating the skirt steak helps tenderize it and enhance its flavor.
- Resting the skirt steak after cooking allows the juices to redistribute, resulting in a more tender steak.
- Serve skirt steak with a flavorful sauce or marinade to complement its richness.
The Art of Cooking Skirt Steak
Mastering the art of cooking skirt steak requires practice and attention to detail. By following these guidelines and experimenting with different marinades and cooking techniques, you can create mouthwatering and memorable dishes that will impress your family and friends.
What You Need to Learn
Q: What is the difference between skirt steak and flank steak?
A: Skirt steak is a thinner and slightly more tender cut than flank steak, with a coarse grain and a slightly chewy texture. Flank steak is thicker and has a more pronounced grain, making it a bit tougher.
Q: How long should I marinate skirt steak?
A: Marinate the skirt steak for at least 30 minutes, but no longer than 24 hours. Over-marinating can make the steak tough.
Q: What are some good marinade ingredients for skirt steak?
A: Good marinade ingredients for skirt steak include citrus juices (lemon, lime, or orange), vinegar (red wine or balsamic), herbs (cilantro, oregano, or thyme), and spices (garlic powder, onion powder, or cumin).
Q: How do I know when the skirt steak is done cooking?
A: Use a meat thermometer to check the internal temperature of the skirt steak. For medium-rare, cook to 135-140°F. For medium, cook to 140-145°F. For medium-well, cook to 145-150°F.
Q: What are some good side dishes for skirt steak?
A: Good side dishes for skirt steak include grilled vegetables, mashed potatoes, rice, or a fresh salad.