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Skirt Steak: Overlooked, Under Appreciated

April 8, 2013
Plain English Version

Courtesy of James Ransom for The Wall Street Journal, Food Styling by Roscoe Betsil, Prop Styling by DSM

A chef said, the great thing about skirt steak is that “it will never disappoint you.” In a blind test, cooked only with salt and pepper, the skirt steak beat all other cuts of meat.

The appeal of skirt steak is its rich, beefy flavor. Skirt steak is from the long flat muscle of the rib cage. It is compact without extra fat or bones. It is quick and easy to prepare and cook.

Butchers say they sell all their skirt steak soon after it comes in to them. They say that grilling is the best way to cook it. If you cannot grill it, cook it. Sear the steak in a very hot pan, and put it on a rack set on a baking sheet. Put it into a hot oven to finish cooking.

Elevating the meat lets the heat circulate around it. It has the effect of an outdoor grill. The result is evenly, perfectly cooked skirt steak.

Slice the steak against the grain. Severing the long muscle fibers guarantees tenderness.

Red meat is a treat to be eaten once in a while. It is very good when served with warm coleslaw and hot bacon dressing.

Click here for a recipe.

The Wall Street Journal

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