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.
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