Skirt steak is a very flavorful cut of meat. You know it best in fajitas.
This is indeed true. But it makes a very nice steak as well. It’s got a bold beefy flavor. It is satisfyingly chewy. Which is not to say that it is tough. But be prepared to have it in your mouth a good long time. Which, with all that beefy flavor, is a very good thing.
Sometimes skirt steak is hard to find. Probably because Applebee’s buys it all up to satisfy our huge demand for– you guessed it! Fajitas.
But I hope you will put some effort into finding a nice skirt steak. When you do, keep in mind there is an inside, as well as an outside cut. They come from the plate or lower rib of the animal. The outside portion is thicker and better suited to a steak, while the equally tasty inside cut is better for the aforementioned fajitas. Ask your butcher which he (or she) has and impress her (or him!) with your knowledge.
Many people assume that skirt steak and flank steaks are one and the same. They share many qualities, among them a strongly defined grain. They are both big in the flavor department too. But skirt steak is cut from the diaphragm and flank steak is from, well, the flank! The lower inside flank.
There is an even lesser known cut from even further down the belly it has the unattractive name of flap meat. But when well-prepared it is also very flavorful.
For this skirt steak, I am going to elevate the beefiness with a couple of old-school steakhouse favorites: Worcestershire Sauce and Blue Cheese. Don’t raise your foodie eyebrows at me. There is a reason these flavors are classics. It may seem a bit beneath your culinary aptitude, but Worcestershire Sauce does not need much more than a punch of garlic and a pinch of herbs to make a terrific marinade. It can amplify the flavor of beef without masking it or too greatly altering the inherent animal taste that defines good meat.
Adapted from Martha Stewart Living
- 4 clv garlic, peeled & minced
- 4 T rosemary leaves, chopped, plus more for garnish
- 1⁄2 c plus 2 tablespoons Worcestershire sauce
- 2 T extra-virgin olive oil, plus more for brushing
- freshly ground black pepper
- 1 3⁄4 lb skirt steak
- 1 1⁄2 lb small red potatoes
- coarse sea salt
- 3 oz blue cheese, crumbled
Prepare and preheat the grill for high heat. Stir garlic, rosemary, Worcestershire sauce and oil in a nonreactive dish; season with pepper. Place the steak in the dish, swirling to get the meat well coated. Marinate, turning once 1 hour, or up to overnight in the refrigerator.
Cover the potatoes with cold water in a medium saucepan; add a pinch of salt. Bring to a boil. Reduce heat, and simmer until just tender, about 15 minutes. Drain; let cool slightly. Slice potatoes in half, and brush lightly with oil; season with salt and pepper.
Grill steak, turning once, to desired doneness, 3 to 4 minutes per side for medium-rare. Set aside. Meanwhile, grill potatoes, turning once, until lightly browned, about 5 minutes. Immediately sprinkle with cheese. Thinly slice steak against the grain. Divide steak and potatoes among 4 plates. Serve, garnished with rosemary sprigs.
SERIOUS FUN FOOD