Skirt steak is a little-known, unattractive, ribbon-like cut of meat, seldom if ever found on the menus of well-to-do establishments. It comes as a long, thin strip of meat with a sort of pleated appearance, like a wrap-around skirt. What the steak lacks in charm and presentation it makes up for with strong beefy flavours, being one of the most flavoursome cuts of beef available.
In the business, the skirt steak is known as “the butcher’s cut”, as butchers are known to keep it for their own consumption.
Very easy to prepare and very quick in the pan.
Ingredients:
- Skirt steak
- Coarse salt
- Coarse black pepper
- Sprig of thyme
Method:
You must not forget to remove the translucent membrane that completely covers one side of the steak before cooking, as it is inedible. Ask your butcher to remove it for you.
There are two ways to cook the steak: start and finish in the pan, or start in the pan and finish when needed in the oven.
Option one
Sprinkle both sides of the steak with coarse pepper and salt, then pan sear both sides at a very high heat, ensuring the steak has a lot of colour. Remember: no colour, no flavour. Cook for about two to three minutes each side and then turn the heat down, add a little butter or schmaltz and a sprig of thyme and cook at a medium heat for another few minutes on each side. Remove from the pan and leave it to rest while tented with aluminium foil, before cutting and serving.
Option two
Sprinkle both sides of the steak with salt and pepper, sear for a few minutes on each side until browned and set aside in a fridge until needed. Remove from the fridge 30 minutes before required, place on oven tray with a sprinkle of thyme leaves and put into a preheated 200°C oven for five minutes. Remove and leave to rest, while tented with aluminium foil.
When slicing to serve, cut across the grain or across the skirt plates, not with them.
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