The inside skirt is a much more uneven piece of meat, smaller, and less expensive.
The outside skirt is one I like to work with. It is more appealing, uniform in size, and thus a bit more expensive. When trimming skirt steak be sure to leave some of the fat on the steak, remember fat is flavor. Save any meat trimmings, you can always include them to make a great pan sauce.
I cooked the skirt steak on a cast iron pan over high heat. Skirt steak cooks very quickly, the goal is achieve a nice crusty exterior while maintaining a warm moist interior. Be careful, on overcooked skirt steak is like eating shoe leather.
On the Menu Today…
Cast Iron Skirt Steak, Herb Salad, Maytag Blue Cheese, Citrus Vinaigrette.
For the Herb Salad with Citrus Vinaigrette:
1 Florida navel orange - segmented
1/2 Meyer lemon – zested and juiced
1 Fuji apple – small dice
1 shallot – minced
Fresh marjoram – whole leaves
Fresh chervil – whole leaves
Chives - minced
Extra virgin olive oil
Fresh ground black pepper
Maytag blue cheese
In a glass bowl, add the segmented navel orange, Fuji apple, and shallot. Add the lemon juice, lemon zest, vinegar and olive oil. Mix well to combine. Add the marjoram, chervil, and chives. Season with sea salt and black pepper. Crumble some of the Maytag blue cheese over the salad.
For the Skirt Steak:
1 lb skirt steak – trimmed
1 tsp Chinese 5 spice
1 tsp Szechuan peppercorns - freshly ground
1 tsp coriander seeds - freshly ground
1 tsp smoked paprika
1 tsp sea salt
Remove the meat from the fridge 45 minutes before cooking, to bring to room temperature. Season with the spice mix on both sides. Place a cast iron skillet over medium-high heat, add the safflower oil. When the oil begins to shimmer, add the meat. Cook for 3 minutes one side. Flip and cook for 1 1/2 minutes on the second side.
Cooks Note: When slicing skirt steak, slice against the grain, it acts as a final tenderizer for the meat.
That's it for now...till we exchange a few words again...Peace!