How do I properly cut skirt steak so that it's not tough?

Question

Skirt steak is more tender and less chewy when it is cut properly. Can you describe or post a link to a diagram that shows how to properly cut it? I want to try cooking it, but I don't want to go through all that trouble and then have it be all tough because I cut it in the wrong direction.

If you have any helpful hints for seasonings you can post those too. Thank you Yahoo! Answers!

Answer 1

Like many of the other answers, cut the meat across the grain for tenderness when serving. Look for the striations of the muscle and follow the lines along the entire cut of beef. Then place your knife perpendicular to the striations and cut in thin strips, usually no thicker than one-inch strips.

There are other means to tenderizing beef before cooking. You can physically pound the meat with mallet or heavy pan, breaking and/or softening the muscle fibers to create a more tender product. You can also chemically tenderize the meat with a marinade. A proper marinade has the same effect as pounding, but it gives you a chance to season and flavor the meat as well.

Two Pepper Marinade (makes 1 1/2 cups)

2/3 cup Worcestershire Sauce
1/4 cup olive oil
1/4 cup fine balsamic vinegar (substitute white wine vinegar)
1 small shallot, finely chopped
1 tsp. fresh chives
1 tsp. ground black pepper
1 tsp. ground white pepper
1/4 tsp. salt

Combine all the ingredients and divide into two equal portions.

Cover and refrigerate one portion. Use the other portion of the marinade by combining it in a plastic bag (or non-aluminum baking dish) with the steaks. Rub the marinade into the meat and refrigerate for 2 hours, occasionally rotating and rubbing the marinade into the steaks.

At the end of the 2-hour period, remove the steaks and discard the marinade. Grill the steaks over a high-heat wood or charcoal fire, turning occasionally and brushing frequently with the second portion of the marinade.

Good luck!

Answer 2

Cutting Skirt Steak

Answer 3

First, you'll want to give the skirt steak a good long marinade in something that's acidic -- a mixture with red wine or vinegar (mustard) or the like. That will help to tenderize the cut. There are a ton of suggestions on the web.

When it's time to slice it you want to go against the grain, usually cutting thin slices at a slant. If the muscle fibers appear to be long lines, flip the meat over and cut at 90 degrees so that slices have muscle fibers that look more like circles.

It doesn't take long to cook these babies, either. Overcooking and undercooking can yield unnecessary toughness.

Answer 4

RE:
How do I properly cut skirt steak so that it's not tough?
Skirt steak is more tender and less chewy when it is cut properly. Can you describe or post a link to a diagram that shows how to properly cut it? I want to try cooking it, but I don't want to go through all that trouble and then have it be all tough because I cut it in the wrong...

Answer 5

It should be sliced across the grain.

As for seasoning, I believe in keeping it simple. Mince some fresh garlic, sprinkled on the steak, add salt & pepper to taste, repeat on the other side. Tenderized with a meat mallet. It would be best to let sit that way for a couple of hours or over night if possible. Grilling usually will take 5-6 minutes on each side.

Answer 6

As far as I know, you cut all meats against the grain. That's the only way it'll be tender....or if you want, you can add some meat tenderizer. I do that with my tough cuts.....and sometimes pound my meat.

Answer 7

HI SKIRT STEAK IS A GOOD CUT OF MEAT TO MARINATE......IT IS USUALLY TOUGH....AND YOU'D BE LUCKY TO GET 1 GOOD STEAK OUT OF IT .....CHECK IBP WEB SITE.