Saturday Skirt Steak

skirt1

Dear readers, I thank you for listening to my meat fuelled ramblings, since I have been eating meat again these last few years, I have made a part of the pact to myself that I would try to understand meat more, and learn how to get the best out of the different variety of cuts that are available from a good butcher. And in understanding the cuts, learning how best to cook them.

Skirt is a much undervalued cut of steak from the  ribcage area called the plate and is a fraction of the price of the more usual cuts, and usually destined for mince or pies. It’s very lean, packed with flavour, and if treated right melt in the mouth tender. If you like you steaks cooked past medium, then I’m afraid this isn’t the cut for you as it needs to be cooked ideally rare to medium rare otherwise it will toughen right up.

To get the best flavour, go for a dry aged outdoor reared steak, you’ll need to remove the tough outer membrane, which peels away with your fingers, or ask your butcher to do this for you. This wonderful steak was dry aged Aberdeen Angus from Andrew Gordon Butchers.

Heat a griddle pan to screaming hot, it should be smoking. Season up the steaks with coarse sea salt and crushed black pepper. Cook the steaks for 2 minutes each side, and leave to rest on a warm plate, drizzle over a little extra virgin olive oil.

I served mine simply with some toasted sourdough with a little olive oil and salt and pepper, and a plain rocket salad.

Cut the steak against the grain, you should be able to see the lines of the grain easily in this steak. The deep beefy flavour is truly something to behold.

skirt2

 

13 responses to this post.

  1. Well said Sir … good job!

    Reply

  2. Looks meaty fantastic, I want some 🙂

    Reply

  3. Wonderful, Marcus – that looks so… meaty. Gorgeous. I’d like some for my lunch 😀

    Reply

  4. NICE . Does Andrew not have a Celtic cousin as a butcher in Ireland

    Reply

  5. This looks outta sight! I love skirt steak.

    Reply

  6. It’s a wonderful cut, isn’t it? Love the top photo.

    Reply

  7. That’s a lovely piece of meat! I’ve eaten a lot of skirt steak and completely agree with you about the taste 🙂

    Reply

  8. Posted by Jenny Eatwell on April 6, 2013 at 7:24 pm

    How I’d love to get my paws on some of these lesser known cuts of beef. It really isn’t that easy, though. 😦 That looks just beautiful Marcus – perfect.

    Reply

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From My Kitchen to Yours

Whisked Away Bakery

Blue sky baking

BUTTER WOULDN'T MELT

Stories from the hearth

The BBQ World of mrdodd

Making simple food great, and great food right.

Bathrooms, Kitchens and Bedrooms

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UK BBQ Review

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The Munch and Tattle

A Blog About Food (Mostly BBQ and Grill): Trying everything once and telling you all about it. Good or bad! Blogging from areas around Newport and Cardiff, South Wales.

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Bridget`s Bakery Blog

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Some of the cool and useful food, craft and sustainability skills that your grandparents knew, but probably didn't teach you!

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