Skirt steak
Encyclopedia
Skirt steak is a cut of beef
steak
, from the plate
. It is a long, flat cut that is prized for its flavor rather than tenderness. Sometimes flank steak
is used interchangeably with skirt steak, but it is a different cut of meat.
In the United States, the NAMP (North American Meat Processors Association) classifies all skirts steaks NAMP 121. NAMP 121 is further subdivided into the outer (outside) skirt steak (NAMP 121C) and the inner (inside) skirt steak (NAMP 121D). The Beef Flank Steak (NAMP 193) is a cut that is different from the skirt steak.
The outside skirt steak is the trimmed, boneless portion of the diaphragm muscle attached to the 6th through 12th ribs on the underside of the short plate
. This steak is covered in a tough membrane that should be removed before cooking.
The inside skirt steak is a boneless portion of the flank
trimmed free of fat and membranes.
Skirt steak is the cut of choice for making fajita
s, Northern Mexican arrachera, Cornish pasties
, Chinese stir-fry
, Cuban & Puerto Rican Churrasco
, and authentic Bolognese Sauce
.
To minimize their toughness skirt steaks are either grilled or pan-seared very quickly or cooked very slowly, typically braised. Because of their strong graining skirt steak is sliced across the grain for maximum tenderness. To aid in tenderness and flavor, they are also often marinated.
The skirt steak is sometimes called Roumanian Tenderloin or Roumanian Strip in New York deli restaurants and steak houses. It is commonly grilled or barbecued whole and often served with fried onions and potatoes or baked beans.
Beef
Beef is the culinary name for meat from bovines, especially domestic cattle. Beef can be harvested from cows, bulls, heifers or steers. It is one of the principal meats used in the cuisine of the Middle East , Australia, Argentina, Brazil, Europe and the United States, and is also important in...
steak
Steak
A steak is a cut of meat . Most are cut perpendicular to the muscle fibers, improving the perceived tenderness of the meat. In North America, steaks are typically served grilled, pan-fried, or broiled. The more tender cuts from the loin and rib are cooked quickly, using dry heat, and served whole...
, from the plate
Plate steak
The plate cut is from the front belly of the cow, just below the rib cut. The short plate produces types of steak such as the skirt steak and the hanger steak. It is typically a cheap, tough and fatty meat....
. It is a long, flat cut that is prized for its flavor rather than tenderness. Sometimes flank steak
Flank steak
The flank steak, also known as bavette, is a beef steak cut from the abdominal muscles of the cow. A relatively long and flat cut of meat, flank steak is used in a variety of dishes including London broil and fajitas...
is used interchangeably with skirt steak, but it is a different cut of meat.
In the United States, the NAMP (North American Meat Processors Association) classifies all skirts steaks NAMP 121. NAMP 121 is further subdivided into the outer (outside) skirt steak (NAMP 121C) and the inner (inside) skirt steak (NAMP 121D). The Beef Flank Steak (NAMP 193) is a cut that is different from the skirt steak.
The outside skirt steak is the trimmed, boneless portion of the diaphragm muscle attached to the 6th through 12th ribs on the underside of the short plate
Plate steak
The plate cut is from the front belly of the cow, just below the rib cut. The short plate produces types of steak such as the skirt steak and the hanger steak. It is typically a cheap, tough and fatty meat....
. This steak is covered in a tough membrane that should be removed before cooking.
The inside skirt steak is a boneless portion of the flank
Flank steak
The flank steak, also known as bavette, is a beef steak cut from the abdominal muscles of the cow. A relatively long and flat cut of meat, flank steak is used in a variety of dishes including London broil and fajitas...
trimmed free of fat and membranes.
Use
Fajita
A fajita is a term found in both traditional Mexican cuisine and in Tex-Mex cuisine, commonly referring to any grilled meat served on a flour or corn tortilla. The term originally referred to the cut of beef used in the dish which is known as skirt steak. Popular meats today also include chicken,...
s, Northern Mexican arrachera, Cornish pasties
Pasty
A pasty , sometimes known as a pastie or British pasty in the United States, is a filled pastry case, associated in particular with Cornwall in Great Britain. It is made by placing the uncooked filling on a flat pastry circle, and folding it to wrap the filling, crimping the edge at the side or top...
, Chinese stir-fry
Stir frying
Stir frying is an umbrella term used to describe two Chinese cooking techniques for preparing food in a wok: chǎo and bào . The term stir-fry was introduced into the English language by Buwei Yang Chao, in her book How to Cook and Eat in Chinese, to describe the chǎo technique...
, Cuban & Puerto Rican Churrasco
Churrasco
Churrasco is a Portuguese and Spanish term referring to beef or grilled meat more generally, differing across Latin America and Europe, but a prominent feature in the cuisines of Argentina, Brazil, Chile, Nicaragua, Uruguay, and other Latin American countries...
, and authentic Bolognese Sauce
Bolognese sauce
Bolognese sauce is a meat-based sauce for pasta originating in Bologna, Italy. It is traditionally used to dress tagliatelle and is one of the two sauces used to prepare "lasagne alla Bolognese"...
.
To minimize their toughness skirt steaks are either grilled or pan-seared very quickly or cooked very slowly, typically braised. Because of their strong graining skirt steak is sliced across the grain for maximum tenderness. To aid in tenderness and flavor, they are also often marinated.
The skirt steak is sometimes called Roumanian Tenderloin or Roumanian Strip in New York deli restaurants and steak houses. It is commonly grilled or barbecued whole and often served with fried onions and potatoes or baked beans.