Skirt Steak

When cooking with skirt steak, people often have trouble with overcooking due to its thin nature. This results in a tough, chewy steak contrary to the desired tender and juicy outcome. Also, not slicing against the grain after cooking contributes to toughness. Frequent questions surround the methods of preparing and cooking this cut to optimize its rich flavor and tenderness. Understand that skirt steak's tenderness shines when it's marinated then cooked over high heat quickly; further, it also does well when braised low and slow. Seasoning is also important for this cut. Due to its deep beef flavor, you don't need to go overboard; a simple seasoning with salt and pepper often suffices. If you'd like to marinate, go for acid-based marinades with ingredients like citrus juice or vinegar, which help tenderize the meat. It's little known that you can freeze the steak in the marinade overnight to shorten actual marinating time. Also, take advantage of the skirt steak's shape. Its long, thin form makes it excellent for stuffing and rolling. Use herbed butters, cheeses, or even veggies, and secure with toothpicks before cooking for a gourmet touch.