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Skirt steak is one of my favorite cuts of meat – it’s tender, flavorful, and more affordable than some of those prized ribeyes or filets WITHOUT sacrifice. It’s usually sold in long pieces with a visible grain. The thinness and the grains can sometimes make it a bit challenging to cook properly, so let’s go over some basics to make it perfect every time.
Tips & tricks:
🔪 Since skirt steak usually comes in long pieces, it’s common for it to have varying thicknesses throughout. Cutting the steak into smaller 5-6-inch long pieces (grouped based on its thickness) can help make sure you cook them properly and also makes it easier to slice later.
🔪 While marinates are great on this cut, salt and pepper also goes a long way on good quality meat. Season the steak generously with salt and pepper from high above — this will ensure you get an even coating of salt — and allow the steak to come to room temperature before cooking.
🔪Get your pan VERY HOT over medium-high heat. (This cut cooks fast and you want to get a nice sear before it’s done cooking.) Once the pan is hot, add a touch of neutral oil and then add the steak. You’re looking for a fast, hard sear to lock in the juices. After around 2-3 minutes, or until you have a deep golden sear, flip the steak and cook another 2-3 minutes.
🔪 Doneness is a matter of preference and can be gauged by touch! If you like medium-rare steak, you’re looking for a soft bounce back when the meat is pushed at the thickest point. The less resistance you get, the more well done it’s cooked. (Of course, you can always use a thermeter as well. Med rare is around 130 F ~ before resting.)
🔪Remove from heat and allow it REST! The allows the juices to set (instead of drain out) and brings the steak to the proper temp.
🔪 Slice AGAINST the grain. This is an essential step when preparing this cut of steak. Eating along the grain can make the steak tough and challenging to chew. Look for the lines running along the steak, rotate it at least 45 degrees, and then begin slicing.
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PAN DETAILS: @hexclad
You went to culinary school, didn't you?
Carne asada
this is a direct, no-frills approach to cooking fajitas … luvvv it
Yum you're making me hungry
Thank you ❤
Kiss the cook 😅
How u make the green sauce
What brand blender is that?
The outer one is more tender…its what a lit of restaurants use but about 1.5 times more expensive
Damn dude, spot on
Thanks I just bought some and realized I’ve never cooked this before
June rehersal dinner william said
Your voice reminds me of Rachel Ray. Brings comfort of childhood memories watching weeknights meals in 30 minute or less
My 2nd favorite steak ! 😋😋
What is the ingredients to the green sauce
So fajitas ? Sorry it’s a Texas thang
Just get a sous vide, problem solved 😊.
you are beautiful as always, I have that same grey pan
Get a good pan, get it really hot with good oil, then cook for an amount of minutes until the steak is good. Ah and also cut it up so it fits in the pan.
Great tips…
Maybe you should cut it against grain then…lol wtf
Flank steak reminds me of a ribeye spinalis just more presentable. Maybe it is the same cut i have no idea
Marry me
How is she not married?
Please explain to a 5 year old how to cut steak for it to be tender… (can’t figure out about the grain)
I love your videos
Where is your cooking apron from?
This looks tasty.
Well done presentation.
Gordon Ramsay is crying when he saw that Teflon pan
Fajitaaaaa
That looks super tasty!
Sedapnya😮
Thank you. This is not difficult for me, but my mom told me she bought skirt steak and hated it. I shared your video with her. Thank you
I thought it was brenda song talking again
What is the recipe for the sauce?!?!? Come on!
🎉looks delicious 😋
Skirt steak is awesome, however, this amateur failed to explain the difference between inside and outside skirt. Inside which is usually marketed to retail is a working muscle, tough & chewey.
Must seek outside skirt
Skirt steak is the easiest steak to make.
It's also the only that's good even when well done.
I only wish chefs wouldn't say, "use a neutral oil" instead of just telling us, the oil that you're using.
You are a ❤pretty girl
DELICIOUS YES PLEASE
❤
Ok, down to basics for the newb. Can someone give me examples of what a “neutral oil” is?
Hope ya realize how privileged an fortunate u are because frankly a lot of people couldn’t afford a lot of the food ya are able to eat an make but also to be able to do all the things u are able to ! Because frankly there are hella people starving at this very moment so count yo blessings fr fr! Speaking as someone struggling hella u could always be in a way way worse position like millions of people have to experience each moment of every day ! Frankly ur very privileged to be in the position u are because ik hella people who would do a lot just to have ur smile on their face, because many in this life don’t even get to do that in this world
Thyck
Is this skirt steak or outside skirt steak or what is the difference ? Maybe it is a stubid question. But iam from switzerland and we don’t you this cut of meet normally