Skirt steak is thin, narrow, and the extended area comes from the steer’s short plate or diaphragm area. It is cut in a way that grains are visible. Inside and outside skirt steaks are almost similar. Both are thin, long, and flat muscles with thick grain that run along the length of the muscle.
What makes skirt steak so different?
The skirt steak generally differs from other types of steak due to the tenderness and its overall texture.
The steak comes in two desired forms the inside skirt steak and the outside skirt steak. However, the outer skirt steak is more desirable due to its exotic flavors, coarse texture, and tenderness.
The experts note, “meat looks amazing in the form of steak.”
Why is skirt steak hard to find?
Usually, people find it challenging to find skirt steak. This is because it is highly valued. There are only four steaks available as two on the inside and two outside on each cow. However, if skirt steak is not found, then flank steak is a reasonable substitute.
Your ultimate guide to perfect skirt steak
You will enjoy the flavors and tenderness of steak once you know how to shop for the specific steak you desire. Hence, here are some tips and instructions to help you buy your perfect skirt steak.
When aiming for perfectly cooked skirt steak, the first step is to buy the appropriate raw steak meat. It is always advised to look for the outer skirt steak than the inner one.
The plate region of the cow or any animal serves you the skirt steak, not only skirt steak but also flank steak and hanging tender steak, which is a part of the cow’s plate region.
The thickness of the skirt steak also plays a significant role in the final flavors. The appropriate thickness of skirt steak should be 1.5 inches thick only. This is the most optimum thickness and will provide you with the best final makeup of your steak with tenderness.
Another essential tip that will lead to a perfectly cooked steak included the number of cuts, specifically the surface area. The greater the surface area to volume ratio, the greater susceptibility for all the flavors to penetrate through margination.
Always look for silver skin. It is not advised to have a lot of silver skin covering the skirt steak meat. Silverskin makes your steak tough and will make the cooking process difficult for you. The steak, when cooked, will also be devoid of flavors due to silver skin.
Always ask your butcher or meat store to slice up the steak. This will facilitate the cooking process and give you a tender and medium-rare to rare steak without marinating and coating of tender spices.
Influence of flavor and type of steak.
Conclusively, the type of steak, the cuts, and the thickness greatly influence the flavor of the steak. The steak’s tenderness is greatly attributed to the region from which the steak is extracted, just like the outer skirt in the skirt steak.
Some regions themselves are attributed to the high concentration of flavors, and the steer region from where skirt streak is extracted is immensely flavorful.
