Sunday 8 October 2017

Skirt Steak

Carole's Chatter: Skirt Steak


Skirt Steak is not a common cut of beef here in New Zealand.  So when I saw it at the store, I thought I'd give it a go.

And for a relatively inexpensive cut, the flavour was really good – and it was a quick cook too.  It'll definitely be on the menu again.

The cut is one that you have to cook very quickly on a high heat or very low and slow – anything in between and it'll be tough as old boots.

To prepare the steak, I first removed any membrane on it.  Then I pounded it thin (with a pestle covered in cling film – you probably have a roller).  I then mainaded it for 20 minutes in a mixture of balsamic vinegar, soy sauce, mirin, olive oil and pepper.

Then get your pan really hot and put the steak in for only a couple of minutes before turning it over onto another part of the pan to do the other side.

Let it rest and then slice it thinly – you need to cut across the grain and at an angle .  If you look at the pic of the raw meat you can see stripes – that's the direction of the grain so you cut across that.

Try and scoff your meat as soon as possible while it is still warm and juicy.

7 comments:

  1. Interesting that this is not a common food in NZ. I always think of Australia and NZ as big beef spots.

    Thanks for sharing your success with it with us.

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  2. I love skirt steak -- but you're right on how to cook and slice it. Yours looks sooooo good. Use the leftovers for a picnic sandwich (if your spring is warm).

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  3. Good info on cooking it fast. I usually do the long slow, wrapped around a filling.

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  4. Looks good, hubby would love it. I'm visiting from Weekend Cooking.

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  5. I think my problem is I don't get the pan hot enough. I will give skirt steak another try using this method.

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  6. The marinade would be good on a charcoal-broiled steak too. And the flames would be even hotter.

    best... mae at maefood.blogspot.com

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  7. It's always fun to try something new and it sounds like it was tasty with that marinade. ;-)

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