Steak School Pt. 2: Skirt Steak 101 #shorts
When done right, skirt is undeniably one of the best cuts of beef. Each cow has just 4 (2 inside & 2 outside skirts) so they can be difficult to source, as well as difficult to prepare.
The less tender “inside” skirt is far more common in stores, while the prized “outside” skirt is mostly reserved for restaurants. Both take a marinade extraordinarily well (soy sauce, fish sauce, citrus, honey, oil, cilantro, garlic, cumin, chilies, S&P is a good place to start).
Grill over extremely hot coals to quickly develop color before the inside overcooks. The more tender outside skirt can be served medium rare, while I prefer inside skirt closer to medium, allowing for more rendering (make sure to cut thin against the grain).
These American wagyu skirt steaks are from Black Hawk Farms. They can be difficult to find in stores & I highly encourage you to give them a try, I’d take an outside skirt over a ribeye most days of the week.
Shoutout to @JessPryles , her skirt steak youtube video was an integral part of my research [ Ссылка ]
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Steak School Pt. 2: Skirt Steak 101 #shorts
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