Season your steak on both sides with kosher salt and freshly cracked black pepper. While heating a cast iron pan over high heat, pat the steak dry one more time with a paper towel to remove the last of the exterior moisture. Rub enough olive oil over the steak to lightly coat it. We like oiling the steak rather than the pan , which cuts down on smoke.
When shopping for skirt, there's no need to find prime grade meat. Even choice beef will have plenty of fat and flavor, and—provided you cook it right—be plenty tender. Some butchers are more careful than others when they cut their skirt steaks—more than once I've found packaged steaks hiding behind the glass counter that are mangled, trimmed too thin in some spots, or accidentally torn apart.
If at all possible, ask your butcher to unfold the skirt steak for you—a whole steak should be about 2 feet long—so that you can make sure it's intact in large enough sections that you can grill it without worrying about thin bits overcooking. Once it's home, all you've got to do is remove some of the excess fat from the exterior, and you're good to go.
Follow our step-by-step guide for more detailed instructions on how to prepare a skirt steak for the grill and then jump to some of the recipes below. Lay the steak fat-side up, then split it down the middle cutting along the very conspicuous grain to get it into more easy-to-manage one-foot-long pieces. Slide your blade underneath some of the exposed fat, being careful not to go too deep.
The meat underneath that fat has a rough, ridged surface, so it's very easy to accidentally cut some of it off. Better to take the fat off in thin layers so that you don't accidentally over-trim. Work your blade along the steak parallel to the cutting board, always making sure to cut away from your hand. Or, if you'd prefer, cut toward your hand You want to trim just enough that most of the meat surface is exposed, but there's no need to work your knife in between the meat fibers to get at the deeply situated fat striations.
This will allow them to fit better in the pan, and make them easier to slice later. Thoroughly pat steaks dry with paper towels on each side. The surface should be very dry to help brown the surface of the meat. Generously season each side of the steaks with salt and pepper. Heat a large inch cast iron skillet over high heat for 3 minutes. Once hot, add the olive oil.
Use tongs to carefully add the steak to the pan, then press down firmly on the surface a few times for more contact.
Sear the first side until browned, about 2 to 4 minutes, depending on the thickness of the meat. Flip and cook another 2 to 4 minutes. For medium rare doneness, cook steak until it reaches an internal temperature of oF. Work in two batches if needed.
Transfer steak to a cutting board, loosely cover with foil, and allow to rest for 10 minutes before slicing. Transfer skirt steak to a serving plate. Actively scan device characteristics for identification. Use precise geolocation data. Select personalised content. Create a personalised content profile. Measure ad performance. Select basic ads. Create a personalised ads profile. Select personalised ads. Apply market research to generate audience insights. Measure content performance. Thin tenderized skirt cooks very quickly with just a couple minutes on each side.
Thicker flank and hanger steaks takes a little longer. The one exception to cooking these cuts of meat over dry heat is sous vide, or water bath preparation.
We'll save that for another post. Mostly because I haven't figured out sous vide yet! But always good to have something new to learn. Always let your meat rest 10 minutes before slicing.
This helps the steak absorb its juices. If you cut into the steak too soon, the juices spill out and you are left with a dry piece of meat. Even piercing with a fork when you flip the meat will cause it to lose juices. Flipping hot meat is what tongs were invented for. All three of these cuts of meat are very grainy. When slicing, it is important to cut through the grain by doing three things:.
No to washing chicken. This spreads contaminant bacteria all over the place. Heat alone will kill the bacteria. Hi Pauline, that is very cute. She is not alone. Old habits die hard and not washing your chicken is not intuitive. Here is a link that may help her understand why washing chicken is actually more dangerous and unsanitary than not washing chicken.
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