Learn how to cut skirt steak like a pro with this easy to follow guide. You’ll be impressing your friends and family in no time!
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Introduction
If you love steak, then you need to know how to cut skirt steak. Skirt steak is a flavorful, juicy cut of meat that is perfect for grilling or pan-frying. But before you can cook it, you need to know how to properly trim and cut it.
Here’s a step-by-step guide on how to trim and cut skirt steak:
1. Start by removing the silver skin from the steak. Silver skin is a thin layer of connective tissue that covers the steak. It’s not necessarily harmful to eat, but it can make the steak tough and chewy. To remove it, simply grab it with your fingers and peel it away from the meat.
2. Next, trim away any excess fat from the steak. You want there to be a thin layer of fat on the steak for flavor, but you don’t want there to be too much fat.
3. Once you’ve trimmed away the fat, it’s time to cut the skirt steak into individual servings. To do this, simply cut against the grain into 1-inch thick slices.
And that’s all there is to it! Now you know how to properly trim and cut skirt steak like a pro.
The Different Cuts of Skirt Steak
Skirt steak is a long, thin cut of beef that comes from the cow’s abdominal area. It’s a popular cut of meat for grilling and stir-frying because it cooks quickly and has a lot of flavor. Skirt steak is also known as flank steak, and it can be used interchangeably with other cuts of beef like flank steak or hanger steak.
There are two types of skirt steak: inside skirt steak and outside skirt steak. The inside skirt steak is the most tender and expensive cut, while the outside skirt steak is tougher but still has good flavor. For this reason, most recipes that call for skirt steak will specify which type of skirt steak to use.
When buying skirt steak, look for a cut that is reddish-brown in color with marbling throughout. Avoid any cuts that have a lot of fat or gristle, as these will make the meat tough to chew. Skirt steak is usually sold in packages that contain two or three steaks, so be sure to check the weight before you buy.
Skirt steaks are typically cut into thin strips before they are cooked, so they can be easily overcooked. To avoid this, cook them on high heat for a shorter amount of time, or cook them on low heat for a longer period of time. Skirt steaks are best served rare to medium rare, so cook them until they are slightly pink in the center.
How to Cut Skirt Steak
Skirt steak is a delicious and versatile cut of beef that can be used in a variety of dishes. It’s important to know how to properly cut skirt steak so that it cooks evenly and is the right size for your recipe. Skirt steak is a fairly tough cut of meat, so it’s important to use a sharp knife You’ll also want to make sure you cut against the grain so that the steak is more tender.
Step One: Trim the Fat
Skirt steak is a relatively lean cut of meat, but it does have a layer of fat running along one side. For the best results, you’ll want to trim this fat off before cooking.
Step One: Trim the Fat
Start by trimming the fat off of the skirt steak. You can do this with a sharp knife or if you have a kitchen torch, you can scorch it off. Either way, you want to remove as much of the fat as possible.
Step Two: Cut Against the Grain
Once the fat has been trimmed, it’s time to start cutting the steak. Skirt steak is a tough cut of meat, so it’s important to cut against the grain. This will help to tenderize the meat and make it easier to chew.
To do this, hold the steak in one hand and use your other hand to slice against the grain. You can slice it as thin or as thick as you like, just be sure to cut against the grain.
Step Three: Season as Desired
Once you’ve sliced the skirt steak, it’s time to season it as desired. Skirt steak is delicious with just a little salt and pepper, but you can also add other seasonings like garlic powder or onion powder. Experiment and find what you like best!
Step Two: Cut Against the Grain
After you’ve had a chance to let the skirt steak rest, it’s time to cut it. You’ll want to cut against the grain, which means cutting perpendicular to the direction of the muscle fibers This can be a little tricky to visualize, but if you take a close look at the steak, you should be able to see the direction of the grain.
If you cut with the grain, the steak will be tougher and less flavorful. So take your time and make sure ’re cutting in the right direction! Once you’ve cut against the grain into thin strips, your skirt steak is ready to enjoy.
Step Three: Slice the steak
First, hold the steak horizontally on your cutting board with the flat side facing up. Then, using a sharp knife, slice the steak against the grain into thin strips. If you’re not sure which direction the grain is running, look for the long lines of muscle fiber running through the meat—you want to slice perpendicular to those lines.
Conclusion
So there you have it, our guide on how to cut skirt steak like a pro! We hope you found this helpful and that you’ll be able to put these tips to good use the next time you’re cooking up this delicious cut of meat.
