This recipe using the cheaper cut of skirt steak is simple to prepare, nevertheless it packs a flavour punch. At the weekend I bought some beef skirt, though I couldn’t decide what to do with it. Finally, after some consideration, I remembered this recipe.
Skirt steak is cut from the plate, where it’s loose grain allows the marinade to be soaked up well. An effortless dish, the marinade takes minutes to prepare, simply seal it in a bag with the steak and set aside for anything from 4 to 48 hours. However, if short of time a quick hours marinate is better than none at all. After all, I am as guilty as everyone else of leaving things to the last minute.
Skirt is from a hard working part of the animal, therefore you need to how to both cook and cut it. Firstly, get the pan smoking hot, thereafter place the steak in the hot pan and cook the meat on both sides. It is important that you don’t cook the steak past medium rare, cooking it any further will result in a tough piece of meat.
Lastly ensure you cut the steak across the grain of the meat, thus breaking down all the hard working muscle. Failing to do this means you may be chewing for some time. However cut right, you will have the most tender piece of meat to enjoy.
This is an inexpensive cut, even so it is full of strong meaty flavour and is easily one of my favourite cuts to cook with. As a result this is my go to cut for those who enjoy steak, but are budget conscious. For example, I fed my family of 4 this delicious steak dish with trimmings for less than £10.
I served this dish to my family at the weekend, alongside some oven baked potato wedges and a simple dressed salad. Once cooked the steak was set aside to rest for 5 minutes. Thereafter it was sliced on a board so that everyone could help themselves, indeed help themselves is exactly what they did! Immediately upon placing the board on the table, both children and my husband were devouring it, so a complete success.
Shared with CookBlogShare where you will also find recipes by fellow food bloggers.2