Skirt Steak

Skirt Steak for FajitasThe Block is back!

For this episode of The Butcher’s Block, we focus on skirt steak. Why, you may ask? Because skirt steak is hands down the best cut for tacos, and with Cinco de Mayo just around the corner, this will make for an easy Thursday night fiesta.

Skirt steak is an inexpensive cut of beef from the “plate” or the diaphragm muscles of the cow, located in the area just below the ribs. It is long, flat, and prized for its intense beefy flavor. Similar to flank steak, it is very lean, contains tough fibers, and is best served rare to medium-rare. To make it easier to eat, slice skirt steak across the grain of the meat when serving. When marinaded and cooked, it is a delicious go-to for any meal—and you get great flavor bang for your buck.

Skirt steaks take to marinades very well, and are best cooked quickly over high heat (though you can slow cook it or braise if you want). Skirt steak really shines though when grilled, seared, or used in stir-fry: anything that uses fast, high heat.

Skirt steak is so versatile that you can find it in many cuisines. We love it for tacos and fajitas, but it is great for Korean Bulgogi, any beef stir-fry, and yummy when slathered with fresh chimmi churri. It also, makes a very tasty steak sandwich.

Here are some great recipes for the dishes that we mentioned:
Grilled Skirt Steak Tacos with Roasted Poblano Rajas from our What’s for Dinner Wednesday recipe blog, Argentinean Chimmi Churri from our What’s for Dinner Wednesday recipe blog, Korean Bulgogi from The Kitchn, and for quick, weeknight fajitas, we recommend using Frontera Seasoning Sauces, gourmet Mexican seasoning from Chef Rick Bayless.

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