Skirt Steak

Cut from the Diaphragm

 

This cut is part of the diaphragm muscle that lies between the chest and the abdomen. It is a flat, long piece of meat that is very flavorful, but can be tough if it is not marinated or not properly cooked. For a delicious, tender skirt steak: First, marinate in 3 parts olive oil to 1 part acid (wine, vinegar, lemon or lime), and fresh herbs, kosher salt and fresh cracked pepper. Then, on very high-heat; grill, sauté, stir-fry or sear. Serve.

 

 

 

 

Professional Veal Skirt Steak Recipes

Double Cut and Compressed Veal Skirt Steak with Smoked Polenta
By Richard Garcia from Tastings Wine Bar & Bistro in Foxboro , MA

Double Cut Veal Skirt Steak:
2# Veal Skirt Steak Cut into 8 equal Portions (Serves 4) Activa TG
­ sprinkle activa on the top of all 8 pieces of skirt steak, take 4 pieces and lay them over the other 4 pieces with the sides
containing the Activa TG facing each other. Wrap Tightly in plastic Wrap individually & allow to set for 8 hours in ice box

Steak Marinade & Cooking Procedure:
1/4 cup olive oil
4 scallions, washed and cut in 1/2
2 large cloves garlic
2 tbl chopped fresh oregano
1/2 teaspoon red pepper flakes
1/2 teaspoon lemon zest
1 tbl kosher salt

- blend all ingredients except steak.
- set an immersion circulator at 55 degrees Celcius
- place 4 double cut skirt steaks and the marinade in a cryovac bag and vacum seal let marinate for 15 minutes and then
drop in immersion circulator for about 2 hours or until your internal temp has reached 55C (131F).
Once cooked, remove from bag and sear quickly over high heat until a nice crust has formed.

Smoked Polenta:
2 cups water
Salt to taste
1/2 cup medium-grain yellow polenta
2 tablespoons Grade AA unsalted butter
1/2 cup shredded smoked mozzerella
­Heat water lightly seasoned with salt to a boil over high heat, about 5 minutes. Quickly whisk in the polenta
until fully incorporated.
­Lower the heat to a low simmer, add the butter and allow the polenta to cook, stirring occasionally, for 30 minutes.
­Finish by stirring in the cheese and salt to taste.

To serve (1 portion)
Swoosh a portion of polenta on the plate, leaving the skirt steak in tact, cut in two equal pieces and place overapping
each other in the center of the polenta. Finish with smoked sea salt and micro green salad.