Skirt steak in a cheap, versatile and delicious cut of beef that's a welcome addition to a multitude of meals. Cooked right it could be the affordable yet indulgent steak you've been longing for! Perfect for a midweek meal, this lesser-known cut supports the Nose to Tail philosophy that can help us to use the whole of the animal and become more sustainable carnivores. Read on to learn how to master this meat and reap the mouth-watering rewards!
What is Skirt Steak Anyway?
Skirt steak is a cut of beef taken from the underbelly of the cow, known as the plate to us butchers. It's very cheap to buy compared with other cuts of meat and just as tasty and tender given the right treatment!
The long and flat shape of skirt steak means it is incredibly versatile and can be used in many different dishes, but it is perhaps better known for its flavour than its tenderness. The good news is that tenderness is something that can be nurtured with the right TLC and so a tasty and succulent skirt steak is not off the menu!
Done right, perfectly cooked skirt steak will be a welcome and affordable addition to the menu for any steak lover.
How to Cook your Skirt Steak to Perfection
If you enjoy your steak seared to perfection on the outside but blushing pink in the middle, then skirt steak is for you. As a rule, it's not recommended that skirt steak is cooked any more than medium - as it tends to make the meat tough and chewy due to its naturally lean composition.
Cooking on a high heat for a short amount of time is the best method to keep this long and flat cut of meat juicy and tender, as well as full of flavour. Here’s our top tips for nailing a perfectly cooked skirt steak every time...
- Take your steak out the fridge and allow it to come up to room temperature so that it doesn’t take as much time to heat up when it hits the pan – this should only take about 15 minutes due to the thinness of the cut
- If slightly wet, pat dry your steak with some kitchen towel to remove excess moisture, which will allow the meat to seal quicker when it hits the scorching hot pan – crucial when we’re cooking high and fast!
- Place a griddle pan on a high heat and add the steak when the pan is scorching hot – adding the oil to the meat and not the pan should help to reduce smoke
- Cover your steak generously with Himalayan Salt and then when ready, get some organic grass fed butter in the pan, there is nothing that compares to cooking in beautiful grass fed butter!
- Turn every minute until done, as a general rule of thumb 4-6 minutes will be meadium rare, 6-8 mins medium, over 8.....not worth it!
- Remove from the pan and allow the meat to rest for 5-10 mins, this will retain all of its juices and prevent blood from spilling out when carving
- Carve and enjoy! Your skirt steak should be blushing pink, temptingly tender and as juicy as can be! Slice up and add to fajitas, salads, toss through pasta, your favourite stroganoff recipe or serve up with perfectly fried eggs for a break-feast!
Let's Get Cooking...
Now you know the basic principles of how to cook your skirt steak, why not see just how versatile it is by putting your skills to the test in these beautiful beefy recipes?!
Grilled Beef Skirt Steak with Onion Marinade - https://www.epicurious.com/recipes/food/views/grilled-beef-skirt-steak-with-onion-marinade
Seared Beef with Orange and Chilli - https://www.bbcgoodfood.com/recipes/7063/seared-beef-with-orange-and-chilli
Brazilian Skirt Steak with Golden Garlic Butter - https://www.finecooking.com/recipe/brazilian-skirt-steak-with-golden-garlic-butter
Braised Beef with Anchovy Toast - https://www.bbcgoodfood.com/recipes/7063/seared-beef-with-orange-and-chilli