How To Cook Skirt
Skirt steak is a cheap, versatile and delicious cut that supports the Nose to Tail philosophy. Cooked right it could be the affordable yet indulgent steak you've been longing for. Read on to learn how to master this cut!
What is Skirt Steak?
Skirt steak is taken from the underbelly of the cow, known as the plate. It's very cheap compared with other cuts and just as tasty and tender given the right treatment. Not recommended cooked beyond medium — as it tends to make the meat tough due to its naturally lean composition.
How to Cook Skirt Steak to Perfection
- Take your steak out the fridge and allow it to come up to room temperature — around 15 minutes due to the thinness of the cut
- Pat dry with kitchen towel to remove excess moisture for a better sear
- Place a griddle pan on high heat and add the steak when scorching hot — add oil to the meat, not the pan
- Season generously with Himalayan Salt and add organic grass-fed butter to the pan
- Turn every minute: 4–6 minutes for medium-rare, 6–8 for medium
- Rest for 5–10 minutes to retain all juices
- Slice against the grain and serve — add to fajitas, salads, pasta or with fried eggs
