Comments on: Secret Tricks to Skirt Steak

By: John B

John B — Mon, 10 May 2010 02:49:14 +0000

Flank steak is from the beef hindquarter and skirt steak is from the frontquarter

By: Joan Kuree

Joan Kuree — Wed, 05 May 2010 18:19:35 +0000

It was very interesting for me to read the post. Thanx for it. I like such topics and anything that is connected to them. I would like to read a bit more on this site soon. By the way, rather nice design that blog has, but what do you think about changing it once in a few months? Joan Kuree london gfe

By: Beth Kraemer

Beth Kraemer — Wed, 17 Mar 2010 16:01:05 +0000

I actually found two pieces of skirt steak; however, they didn’t have the striations as pictured. Was I supposed to cut the steak into strips prior to frying? I didn’t and it ended up in one piece being extremly chewy and the other being less chewy but too well done (medium) for my taste. Ugh!!!

By: Kimmie

Kimmie — Tue, 16 Mar 2010 19:26:56 +0000

Is skirt steak the same cut as flank steak?

By: Wendy Riffe

Wendy Riffe — Mon, 15 Mar 2010 02:01:35 +0000

oh gosh~~i cant wait to try making skirt steak!!! i have never been good with any type of steak so i think this is one i can reach success with!!!! thank you for this post!!!!

By: Brenda

Brenda — Sun, 14 Mar 2010 02:36:11 +0000

Skirt steak can be called fajita meat, inside skirt steak, outside skirt steak, Philadelphia steak. Outside skirt steaks have the membrane as shown in the picture and the inside skirt steaks are trimmed of fat and the membrane. The skirt steak is also called Romanian Tenderloin or Romanian Strip in NY delis and steak houses. Hanger steak (also called hanging tenderloin, butcher’s steak, and hanging tender) is a plate cut, as is the skirt steak, but it is not the same steak. Hanger steak is shaped like a tenderloin and is thicker and has less fat than a skirt steak. The hanger steak also has a different flavor because its location near the kidneys can cause it to retain a bit of their flavor. There is only one hanger steak per cow and it is often taken home by the butcher, hence the name “butcher’s steak”. In many locations, both the hanger and skirt steaks are purchased exclusively by restaurants, but if you go to a butcher shop or at least a grocery store with an on-site butcher, you might get lucky. If they don’t have any available, they most likely will let you order a few for next time.

Also, in case anyone is wondering . . . the angled cut shown in the picture is referred to as cutting on the bias. I thought I’d let you know in case you see it in a recipe and wonder what it means.

By: jackies

jackies — Sat, 13 Mar 2010 21:31:01 +0000

Is this also called flank steak? I haven’t seen skirt steak in Canada. Could be blind.

By: mamabear5

mamabear5 — Sat, 13 Mar 2010 18:20:32 +0000

I just bought some skirt steak!! Thank you for the tips.

By: Anna Maria

Anna Maria — Sat, 13 Mar 2010 16:46:43 +0000

From the photos- Consider using a dedicated plastic cutting board instead of your wood, when working with meat. Easier to clean sterilize after placing raw meat on it. And especially since it looks like the cooked meat went back on the same board where the raw meat had been.

By: Lynette Cornell

Lynette Cornell — Sat, 13 Mar 2010 03:21:43 +0000

I’m so glad to see you talking about a cut of meat that doesn’t get a whole lot of coverage. It makes me more willing to go out and try cooking something new.

I agree with Michael about using a cast iron pan. There is no comparison to the beautiful sear you can get with cast iron.