Steak School: Skirt Steak 101
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When done right, skirt is undeniably one of the best cuts of beef. Each cow has just 4 (2 inside & 2 outside skirts) so they can be difficult to source, as well as difficult to prepare.
The less tender inside skirt is far more common in stores, while the prized outside skirt is mostly reserved for restaurants. Both take a marinade extraordinarily well (soy sauce, fish sauce, citrus, honey, oil, cilantro, garlic, cumin, chilies, S&P is a good place to start).
Grill over extremely hot coals to quickly develop color before the inside overcooks. The more tender outside skirt can be served medium rare, while I prefer inside skirt closer to medium, allowing for more rendering (make sure to cut thin against the grain).
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