Preparation Guide
Skirt steak, a flavorful and beefy cut, is a favorite for grilling enthusiasts. Here’s how to properly prepare it for the best results.
Description:
Skirt steaks, known for their length (about two feet), are packed with a robust “beefy” flavor. They require some prep work before marinating or cooking. Grilling over very high heat is the best way to cook them, bringing out their natural flavours.
Trimming and Preparation:
- Cut into Manageable Portions:
- First, divide the skirt steak into manageable pieces, ranging from 6 to 12 inches, depending on your recipe or serving size.
- Trim the Fat:
- Carefully slide your knife underneath the exposed fat, taking care not to cut too deeply. The meat beneath has a rough, ridged surface, making it easy to accidentally remove some of it.
- Remove the fat in thin layers rather than cutting too deep into the meat. It’s better to be cautious and avoid over-trimming.
- Work Along the Steak:
- Move your blade along the length of the steak, parallel to the cutting board, and gently trim off the fat. Take your time with this step to ensure precision and to avoid cutting into the meat.
- Remove the Membrane:
- Flip the steak over to find the membrane on the other side. This is similar to the membrane found on a rack of pork ribs.
- Carefully pinch and remove the membrane. It’s essential to do this step gently to avoid tearing the meat.
- Leave Some Fat:
- While it’s important to remove excess fat and the membrane, make sure to leave some fat on the steak. A bit of fat enhances the flavor and helps keep the meat moist during cooking.
Properly preparing your inside skirt steak is crucial for achieving the best grilling results. This preparation ensures that each bite is flavorful and tender, making it a hit at any BBQ or family dinner. Enjoy your perfectly prepared skirt steak!
