WHAT IS A SKIRT STEAK?
It’s a long, flat cut that is 1.5 (45 cm) to 2 feet (61 cm) in length. It goes by many names including a Philadelphia steak, Romanian tenderloin or Arrachera cut. While tough in texture is particularly rich in flavor. Both the inside and outside skirt cut are served boneless. Due to the location and similarity in appearance, a skirt steak is often confused with a flank steak. Flanks are basically the very tip of a porterhouse cut and cooked almost the same way (marinate and either sear quickly then relax or a slow, long cook). For a great example of this check out this Carne Asada recipe from the Stay at Home Chef!
WHERE IS A SKIRT STEAK ON A COW?
This cut of meat is from the abdominal region of the cow closest to the front legs a.k.a. the plate (after which comes the Brisket).
DOES A SKIRT STEAK LACKS FLAVOR?
So this can be confusing for a few reasons. First off, different countries will break down a cow with different cuts and in some cases use the same names. While in the U.S.A. a skirt steak is cut from the Plate, in the U.K. it’s a Flank cut (the ass). So the flavor of the latter won’t stand up as well while still having a tough texture. Another factor is the quality of the meat itself. If you’re buying a cut from some dairy cow on its’ last legs, vs. a nice Angus steer in the prime of life. Also when the meat is served it should be cut against the grain. This results in shorter muscle fibers which in turn means a better texture / less chewing!
HOW LONG DO I COOK A SKIRT STEAK FOR?
|HOW LONG DO I COOK SKIRT STEAK FOR IT TO BE:|
|Medium-Rare||135 F / 57 C|
|Medium||145 F / 63 C|
|Medium-Well||155 F / 68 C|
|Well Done||165 F / 74 C|
Note: Because of the toughness of this cut rare is a bad idea. For the maximum mix of a softer texture and flavor medium is the recommended level of cooking.