How To Cut Up Skirt Steak: The Easy, Foolproof Guide For A Juicy, Tender Meal

Skirt steak is a flavorful and versatile cut of meat that can be used in a variety of dishes. However, it can be a bit challenging to cut up if you don’t know the proper technique. In this comprehensive guide, we will provide you with step-by-step instructions on how to cut up skirt steak perfectly, ensuring that you achieve thin, tender slices every time.

Choosing the Right Skirt Steak

The first step to cutting up skirt steak is to choose the right cut. Look for a skirt steak that is about 12-16 inches long and 1-2 inches thick. The steak should be a deep red color and have a fine grain. Avoid steaks that are too thin or too thick, as they will be more difficult to cut and may not cook evenly.

Removing the Fat and Silver Skin

Once you have selected your skirt steak, the next step is to remove the fat and silver skin. The fat is located around the edges of the steak, while the silver skin is a thin, tough membrane that runs down the center of the steak. To remove the fat, simply trim it away with a sharp knife. To remove the silver skin, use the tip of a sharp knife to score the skin and then peel it away from the meat.

Cutting the Skirt Steak

Now that you have removed the fat and silver skin, it’s time to cut the skirt steak into thin slices. To do this, hold the steak flat on a cutting board and use a sharp knife to cut against the grain. The grain of the steak is the direction that the muscle fibers run. Cutting against the grain will help to tenderize the steak and make it easier to chew.

Slicing the Skirt Steak

Once the steak has been cut into thin strips, you can slice it further into smaller pieces. To do this, hold the steak vertically and use a sharp knife to slice it into thin, even slices. The slices should be about 1/8-inch thick.

Marinating the Skirt Steak

Before cooking the skirt steak, it’s a good idea to marinate it. This will help to tenderize the steak and add flavor. There are many different types of marinades that you can use, but a simple marinade made with olive oil, soy sauce, and garlic is always a good choice.

Cooking the Skirt Steak

Skirt steak is a relatively thin cut of meat, so it cooks quickly. The best way to cook skirt steak is to grill it over high heat. This will give the steak a nice char on the outside while keeping the inside tender and juicy.

Serving the Skirt Steak

Skirt steak can be served with a variety of sides, such as rice, potatoes, or vegetables. It can also be used in tacos, burritos, or salads.

Tips for Cutting Up Skirt Steak

Here are a few tips for cutting up skirt steak:

• Use a sharp knife. A dull knife will tear the steak and make it difficult to cut.
• Cut against the grain. Cutting against the grain will help to tenderize the steak and make it easier to chew.
• Slice the steak thinly. Thin slices will cook more evenly and will be more tender.
• Marinate the steak before cooking. Marinating the steak will help to tenderize it and add flavor.
• Cook the steak over high heat. This will give the steak a nice char on the outside while keeping the inside tender and juicy.

Takeaways: Mastering the Art of Cutting Up Skirt Steak

With a little practice, you’ll be able to cut up skirt steak like a pro. Just remember to use a sharp knife, cut against the grain, and slice the steak thinly. With these tips, you’ll be able to enjoy perfectly cooked skirt steak every time.

Questions We Hear a Lot

Q: What is the best way to cut up skirt steak?
A: The best way to cut up skirt steak is to remove the fat and silver skin, then cut the steak against the grain into thin strips. You can then slice the strips into smaller pieces.

Q: What is the difference between cutting with the grain and against the grain?
A: Cutting with the grain means cutting in the same direction that the muscle fibers run. Cutting against the grain means cutting perpendicular to the muscle fibers. Cutting against the grain helps to tenderize the steak and make it easier to chew.

Q: How thick should I slice the skirt steak?
A: The ideal thickness for slicing skirt steak is about 1/8-inch. This will ensure that the steak cooks evenly and is tender.