Skirt steak is actually the diaphragm muscle, located in the area just below the ribs on the cow. The outer skirt steak is from the plate section, below the rib and in-between the brisket and flank. This long, flat strip of meat has incredible flavor but with a tendency to be tough if not cooked correctly. It is a popular cut in Texas and often used in Mexican dishes like fajitas.

It’s not a cut you see often in New Zealand but I have started noticing it pop up which is great as it is an inexpensive cut great for the BBQ. Because of it’s tendency to be tough marinading it is a great idea. Also you want to sear it quickly or braise it slowly and when cutting slice it against the grain.

Marinade your skirt steak for at least a couple of hours or preferably overnight in –

2 Tblspns Avocado oil
Juice of a lime
1 tspn cumin
1/2-1 tspn paprika

Just before frying in a hot pan or searing on the BBQ season with salt and pepper.  Allow to rest for 5 minutes before slicing.
Serve with warmed tortillas, guacamole, salad and salsa and or other traditional Mexican accompaniments like refried beans or red rice.


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