Now, I’m not usually one to eat much beef and I much prefer poultry and fish, but since I cook for a beef-eater (hmm…now I could go for some gin) sometimes it ends up on the menu.
While at the Reading Terminal Market, I went up to the butchers and looked at the meat choices they had available. I could have gone for beef chunks, filet mignon, or a variety of steak cuts, but once I saw the cuts of skirt steak, I was intrigued by the slim cuts of beef. Skirt steaks are actually the diaphragm muscle of the cow. When prepared properly, this cut of meat will be one of the most flavorful and tender cuts you’ve ever tasted.
The keys to tender skirt steak are: removing the fat and membrane from the cut, slicing across (not with) the grain, and a good marinade. If you don’t remove the membrane, then you will end up with a tough piece of meat that resembles the sole of a shoe. There are endless ways you can serve skirt steak. You might want to try these recipes or even these ones.
3/4 cup balsamic vinegar
1/4 cup olive oil
1/4 cup of BBQ or Worcestershire sauce
2 shallots (or any other onion), roughly chopped
1 tbsp minced garlic (or 2 cloves)
1 tbsp hot paprika
Old Bay seasoning and pepper to taste
Place all ingredients in a blender and mix. Pour marinade over steak in a glass bowl or pan and refrigerate for at least 2 hours or overnight.
Now, when you’re ready start cooking, make sure you prepare anything else you plan on eating and get it cooking, because skirt steak really only takes a few minutes.
You’ll want to heat your skillet to high. Cook each side for 1-2 minutes and when you flip the steak, put it on a new area of the pan. The new section of the pan will be hotter than the spot you just used. Once you’ve removed it from the pan, let the steak rest for a few seconds and then begin cutting. Remember to cut across the grain. Plate with your choice of sides and enjoy!