Beef Skirt
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Skirt steak has a long flat shape so it only needs a few minutes per side to reach doneness. Skirt steak is an inexpensive cut of beef taken from the diaphragm muscle.
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It is long flat and prized for its flavor rather than tenderness.
Beef skirt. Skirt steak comes from either of two separate muscles inside the chest and abdominal cavity below the ribs in the section of the cow known as the beef plate primal cut. Thoroughly pat steaks dry with paper towels on each side. Generously season each side of the steaks with salt and pepper.
Skirt steak is a cut of beef steak from the plate. Skirt steak is one of the most flavorful cuts of beef and even though it s also one of the tougher cuts with a lot of connective tissue it s still a great steak for grilling. Heat a large 12 inch cast iron skillet.
It is not to be confused with flank steak a generally similar adjacent cut nearer the animal s rear quarter. Step 1 cut the steak. Step 3 heat the pan.
It comes in long narrow strips about 3 4 lb. Make cheesy mashed potatoes from scratch and get dinner on the. This will allow them to fit better in the pan and make them easier to slice later.
The two muscles are the diaphragm muscle called the outside skirt and the transversus abdominis muscle or inside skirt. The surface should be very dry to help brown the surface of the meat. It ranks with filet mignon as my favorite juicy and tender cut.
If the skirt steak comes in a long strip cut into 2 or 3 smaller pieces 5 to 7 inches in length. What to do with all that extra time. Step 2 dry and season the steak.
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