July brings us National Grilling Month. And a cut PERFECT for the grill is the Skirt Steak.
The skirt can be found from two muscles in the plate section, which is kinda like the front belly, running along the ribs. There are actually two skirts on each side: inside skirt and outside skirt.
It’s very flavorful - super beefy and although it has a lot of connective tissue, if you cook it and cut it right, it’s as awesome as beef comes.
The cut is long and thin and because it has separated fibers, a marinade does really well. 30 minutes is all you need to soak up even more flavor.And because it’s so thin, simply searing for 2-3 mins per side will get you a perfect medium-rare. Talk about a quick week-night supper!
MUST: 1. If your butcher didn’t do it, peel as much of the outside membrane off as you can. 2. Cook to a medium rare, rest for 10 mins. 3. SLICE AGAINST THE GRAIN (it’s easy to see on this cut)
Great for carne asada: tacos, burritos, fajitas or in stir fry or even on top of salads. It’s sometimes hard to find this cut in a grocery store, especially dry-aged like ours is, so come pick one up from us ASAP.
