The outside skirt steak. It’s a cut of beef shrouded in a bit of mystery for the uninitiated, yet revered by chefs and home cooks alike for its intense flavor and versatility. It’s not as widely recognized as the ribeye or the tenderloin, but once you understand its characteristics and how to best prepare it, you’ll find yourself reaching for it more and more. This article delves deep into the world of outside skirt steak, exploring its origins, flavor profile, ideal cooking methods, and the myriad of ways it can be used to create delicious and memorable meals.
Understanding Outside Skirt Steak
To truly appreciate what outside skirt steak is used for, it’s essential to understand its origins and characteristics. The name “skirt steak” actually refers to two different cuts: the inside skirt and the outside skirt. The outside skirt, which is the focus of this article, is generally considered the superior cut.
Anatomy and Location
The outside skirt steak is a diaphragm muscle located on the outside of the rib cage, below the ribs. Each animal has only one outside skirt steak, making it relatively rarer and often more expensive than the inside skirt. This placement gives it a distinctively coarse grain and a generous amount of intramuscular fat, which contributes significantly to its rich flavor.
Key Characteristics
Several key characteristics set the outside skirt steak apart. Firstly, its intense beefy flavor is unparalleled. The coarse grain allows for marinades to penetrate deeply, enhancing the flavor even further. Secondly, its thinness means it cooks very quickly, making it ideal for fast, high-heat cooking methods. Thirdly, its inherent toughness requires careful handling and preparation to achieve optimal tenderness. If cooked improperly, it can become chewy and unappetizing.
The Allure of Flavor: Why Chefs Love Outside Skirt Steak
The flavor of outside skirt steak is its most compelling attribute. It’s a flavor that’s both robust and nuanced, capable of standing up to bold seasonings and marinades without losing its inherent beefiness.
A Rich, Beefy Taste
The intramuscular fat, or marbling, within the outside skirt steak melts during cooking, basting the meat from the inside out and contributing to its incredible flavor and juiciness. This marbling also provides a richness that’s hard to find in leaner cuts of beef.
Perfect for Marinades
The porous nature of the skirt steak’s fibers makes it a sponge for flavor. Marinades readily penetrate the meat, transforming it into a culinary masterpiece. From simple citrus and garlic marinades to complex spice blends, the possibilities are endless. The result is a flavor explosion in every bite.
A Versatile Canvas
The intense flavor of outside skirt steak makes it incredibly versatile. It can be used in a wide range of cuisines, from Mexican and Tex-Mex to Asian and Mediterranean. Its ability to complement a variety of flavors makes it a favorite among chefs seeking to create innovative and exciting dishes.
Cooking Methods: Mastering the Art of the Skirt Steak
The key to unlocking the full potential of outside skirt steak lies in choosing the right cooking method. Because of its thinness and inherent toughness, high-heat and quick cooking are essential.
Grilling: The Classic Approach
Grilling is arguably the most popular and effective way to cook outside skirt steak. The high heat sears the outside, creating a beautiful crust while keeping the inside tender and juicy.
To grill skirt steak effectively:
- Marinate the steak for at least 30 minutes, or preferably several hours.
- Preheat the grill to high heat.
- Grill the steak for 2-4 minutes per side, depending on the desired level of doneness.
- Let the steak rest for 5-10 minutes before slicing against the grain.
Pan-Searing: When Grilling Isn’t an Option
Pan-searing is a great alternative to grilling, especially when the weather doesn’t cooperate or you don’t have access to a grill.
To pan-sear skirt steak:
- Marinate the steak.
- Heat a heavy-bottomed skillet (cast iron is ideal) over high heat with a high-smoke-point oil like avocado or grapeseed.
- Sear the steak for 2-4 minutes per side, until nicely browned.
- Rest before slicing.
Broiling: A Quick and Easy Method
Broiling is another quick and effective way to cook skirt steak, offering a similar result to grilling.
To broil skirt steak:
- Marinate the steak.
- Preheat the broiler to high.
- Place the steak on a broiler pan and broil for 2-4 minutes per side, keeping a close eye to prevent burning.
- Rest before slicing.
Sous Vide: Precision Cooking for Tenderness
For those who prefer a more precise approach, sous vide can be used to tenderize the skirt steak before searing. This involves cooking the steak in a water bath at a controlled temperature for an extended period, followed by a quick sear to create a crust.
Culinary Applications: Where Outside Skirt Steak Shines
Outside skirt steak’s versatility makes it a star ingredient in a wide array of dishes. Its bold flavor and quick cooking time make it a perfect choice for busy weeknight meals or impressive weekend gatherings.
Fajitas: A Tex-Mex Staple
Fajitas are perhaps the most iconic dish featuring outside skirt steak. The marinated and grilled steak is sliced thinly and served with sautéed peppers and onions, along with tortillas and your favorite toppings. The intense flavor of the skirt steak pairs perfectly with the vibrant flavors of the fajita accompaniments.
Tacos: A Versatile Filling
Similar to fajitas, skirt steak makes an excellent filling for tacos. The steak can be prepared in various ways, from grilling and searing to slow-cooking. It can be seasoned with traditional taco spices or more adventurous flavor combinations.
Steak Sandwiches: A Satisfying Meal
Thinly sliced skirt steak is a fantastic addition to sandwiches. It can be layered with cheese, vegetables, and your favorite sauces on crusty bread for a truly satisfying meal. Whether it’s a classic Philly cheesesteak or a more gourmet creation, skirt steak elevates the sandwich to a new level.
Stir-Fries: Quick and Flavorful
The quick-cooking nature of skirt steak makes it ideal for stir-fries. It can be sliced thinly and stir-fried with vegetables and sauces for a fast and flavorful weeknight dinner. Its robust flavor holds up well to Asian-inspired sauces like soy sauce, ginger, and garlic.
Salads: Adding Protein and Flavor
Grilled or seared skirt steak can be sliced and added to salads for a protein-packed and flavorful meal. It pairs well with a variety of greens, vegetables, and dressings, adding a touch of richness and depth to the salad.
Tips for Buying and Storing Outside Skirt Steak
Selecting and storing outside skirt steak properly is crucial to ensuring its quality and flavor.
Choosing the Right Cut
When buying outside skirt steak, look for pieces that are deep red in color and have a good amount of marbling (intramuscular fat). Avoid steaks that look pale or have excessive amounts of surface fat. Also, remember that outside skirt is thinner and wider than inside skirt.
Proper Storage
Store outside skirt steak in the refrigerator at a temperature below 40°F (4°C). It’s best to use it within 1-2 days of purchase. If you’re not planning to use it right away, you can freeze it for longer storage. Wrap the steak tightly in plastic wrap and then in freezer paper or a freezer bag to prevent freezer burn. It can be stored in the freezer for up to 3 months. Thaw it in the refrigerator overnight before cooking.
Slicing for Tenderness: The Importance of Cutting Against the Grain
No discussion about skirt steak is complete without emphasizing the importance of slicing it against the grain. This is the single most important step in ensuring tenderness.
Understanding the Grain
The “grain” refers to the direction in which the muscle fibers run. On skirt steak, the grain is very prominent and easy to see.
Why Cut Against the Grain?
Cutting against the grain shortens the muscle fibers, making the steak much easier to chew. If you slice with the grain, the long muscle fibers will remain intact, resulting in a chewy and less enjoyable eating experience.
How to Slice Properly
Before slicing, identify the direction of the grain. Then, use a sharp knife to slice the steak perpendicular to the grain, at a slight angle if possible. This will create tender, bite-sized pieces that melt in your mouth.
Outside skirt steak is more than just a cut of beef; it’s a culinary experience. Its intense flavor, quick cooking time, and versatility make it a favorite among chefs and home cooks alike. By understanding its characteristics, mastering the right cooking methods, and slicing it against the grain, you can unlock the full potential of this remarkable cut and create unforgettable meals. Embrace the outside skirt steak and elevate your cooking to new heights.
What exactly is outside skirt steak, and how does it differ from inside skirt steak?
The outside skirt steak is a cut of beef taken from the plate section of the cow, specifically the diaphragm muscle. It’s characterized by its loose, fibrous texture and rich, beefy flavor. It’s typically thinner and wider than the inside skirt steak, making it a popular choice for grilling and searing at high temperatures. The grain of the meat is also quite pronounced, running lengthwise along the steak.
Inside skirt steak, on the other hand, also comes from the diaphragm but lies further inside the animal. It is generally narrower and thicker than the outside skirt, with a slightly less intense flavor and a tighter grain. While both cuts are flavorful, the outside skirt steak is often preferred for its tenderness and more pronounced beefy taste. The difference in location also impacts availability, with outside skirt often being harder to find than inside skirt steak.
Why is outside skirt steak often described as flavorful but potentially tough?
Outside skirt steak boasts a robust, beefy flavor due to its location and muscle composition. The diaphragm muscle is highly worked, contributing to its intense taste. This rich flavor profile is a key reason why it’s so highly sought after for dishes like fajitas and carne asada.
However, because the muscle is heavily used, it also contains a significant amount of connective tissue. This connective tissue, if not properly addressed through marinating or high-heat cooking, can lead to a tough and chewy texture. The trick is to break down those tough fibers either through acid-based marinades or by cooking it quickly over intense heat to medium-rare.
What are the best cooking methods for preparing outside skirt steak?
Due to its relatively thinness and intense flavor, outside skirt steak is best suited for quick, high-heat cooking methods. Grilling and searing in a hot skillet are the most common and recommended approaches. These methods allow the exterior to develop a flavorful crust while keeping the interior tender and juicy, ideally cooked to medium-rare (130-135°F).
Avoid slow cooking methods like braising or stewing, as these can result in an unpleasantly tough texture. Marinating before cooking is also highly recommended, as it helps to tenderize the meat and infuse it with additional flavors. Regardless of the cooking method, always remember to slice the steak thinly against the grain after cooking to maximize tenderness.
What types of marinades work best with outside skirt steak?
The best marinades for outside skirt steak typically include a combination of acidic ingredients, oils, and aromatics. Acids like lime juice, vinegar, or soy sauce help to break down the tough muscle fibers, while oil helps to keep the steak moist during cooking and prevents it from sticking to the grill or pan.
Aromatics like garlic, onions, chili peppers, and various herbs enhance the natural beefy flavor of the steak. Popular marinade combinations include classic fajita marinades with lime juice, garlic, and chili powder, or Asian-inspired marinades with soy sauce, ginger, and sesame oil. The key is to ensure a good balance of acidity, oil, and flavor to tenderize and enhance the taste of the steak.
Besides fajitas and carne asada, what other dishes can feature outside skirt steak?
While outside skirt steak is famously used in fajitas and carne asada, its versatility extends to a range of other culinary applications. It can be used in stir-fries, offering a robust beefy flavor and tender texture when sliced thinly against the grain. It also works well in steak salads, adding a protein-rich and flavorful element to fresh greens and vegetables.
Furthermore, it can be incorporated into tacos, burritos, and even hearty sandwiches. Its ability to absorb flavors from marinades and sauces makes it a adaptable choice for numerous cuisines and dishes. Don’t be afraid to experiment with different seasonings and cooking methods to discover new and exciting ways to showcase this delicious cut of beef.
How do you properly slice outside skirt steak after cooking for optimal tenderness?
Slicing outside skirt steak correctly is crucial for achieving optimal tenderness. Since the grain of the meat runs lengthwise, slicing against the grain is essential to shorten the muscle fibers and make it easier to chew. Identify the direction of the grain before you start slicing.
Using a sharp knife, slice the steak thinly at a 45-degree angle against the grain. This technique effectively cuts through the long muscle fibers, resulting in a more tender and enjoyable eating experience. If you slice with the grain, you will end up with long, chewy strands of meat, regardless of how well it was cooked.
Where can you typically purchase outside skirt steak, and is it more expensive than other cuts?
Outside skirt steak can often be found at well-stocked grocery stores, butcher shops, and specialty meat markets. However, it is important to note that it is not always readily available, as there is only one outside skirt steak per animal, making it a less common cut than others like ribeye or sirloin. Calling ahead to your butcher is always a good idea to ensure they have it in stock.
Compared to other cuts of beef, outside skirt steak tends to be moderately priced. While it’s generally more expensive than ground beef or chuck roast, it’s often less expensive than premium cuts like filet mignon or New York strip. Its intense flavor and versatility make it a worthwhile investment for those seeking a flavorful and relatively affordable steak option.