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Flank or Skirt Steak

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Kim H

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Flank or Skirt Steak

by Kim H » Tue May 22, 2007 7:14 pm

I am going to be making a grilled marinated steak with chimichurri sauce, and I know most recipes call for skirt steak (Argentinian), but I don't believe I've cooked it before. I usually use flank. Can someone tell me what the differences are? TIA!
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Sonja W

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flank and skirt steak

by Sonja W » Tue May 22, 2007 7:49 pm

Kim,

Here are two definitions from Wikipedia. Each cut comes from a different part of the cow, according to the online pictures, but that isn't as clear in the definitions. I'm sure our forum's meat specialists can offer more information on preparation.

The skirt steak is a cut of beef steak from the plate (belly) primal cut. It is a long, flat cut that is flavorful, but tougher than most other steak cuts. It is the cut of choice for making fajitas ("little belts" or "sashes" in Spanish) and Cornish pasties. Skirt steaks are usually marinated and grilled over high heat. Because of its toughness, skirt steak should be sliced across the grain for serving.

The flank steak is a beef steak cut from the belly muscles of the cow. Long and flat, the flank steak's best known application is London Broil — a misnomer, as the dish did not originate in London at all. The popularity of London broil has driven up the price of flank steak over the past few decades, but it is still one of the most affordable steaks on the market. It is substantially tougher than the loin and rib steaks, and so many recipes using it marinate the steak, or use moist cooking methods such as braising.

The French are quite partial to this cut, known as "Bavette". It is quickly seared in a hot pan and eaten rare to maintain its tenderness. Strips of flank steak, known as arrachera, are very popular in Mexican cuisine and may be used to fill tacos, or served in large pieces as a main course. Flank steak used in Mexican cuisine may be tenderized by a marinade, or by mechanical tenderizing, using a machine similar to that used to produce cube steaks.

Flank steak is best when it has a bright, red color. Because it comes from a strong, well-exercised part of the cow, it is best prepared when cut across the grain. Additional tenderness can be added by marinating the meat in a tenderizing liquid, including acids like tomato-based products, lemon juice, wine, vinegar, pineapple or ginger. Because the marinades tend to be tenderizing, flank steak is frequently used in Asian cuisines.

In Chinese markets, the flank steak is often sold as "stir-fried beef" because it is how it is usually prepared. Most stir-fried beef dishes in Cantonese restaurants are prepared with this cut of beef. The meat is sliced across the grains into one inch by 2 inch pieces about one eighth inch thick. The slices are first lightly coated with corn starch and cooking oil before sugar, salt and soy sauce are added to the marination. Other ingredients of the dish are often cooked first. The marinated beef slices are added at last or stir-fried separately in a very hot wok for about 30 seconds. To ensure tenderness, the beef is scooped out of the wok before it is fully cooked because the meat will continue to cook in its own heat on the serving plate. Common mistakes in stir-frying beef are over-cooking and marinating without first coating the beef with oil and starch, both cause loss of moisture and result in dried and tough texture of the meat.

In the United States, whole skirt steak has the meat-cutting classification NAMP 121. The more tender inner skirt (NAMP 121D) is attached to the rib cage (ribs 6-12), while the tougher outer skirt (NAMP 121C) consists of the diaphragm muscle and an attached thick membrane which must be removed before cooking.

It is said that cowboys on roundup would harvest cattle to feed many trailhands. The trail bosses had first priority on the skirts. In those days, cattle were thin and had very little fat so the cooks would make them palatable by tenderizing them, marinating in lime juice for several hours and grilling them over mesquite coals.

Retrieved from "http://en.wikipedia.org/wiki/Skirt_steak"
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Doogy R

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Steak.

by Doogy R » Tue May 22, 2007 7:54 pm

Sonja, can I start drooling now? I need to go find me a big bovine and eat its meat now. The descriptions of some of the beef preparations are just yummo.

This one is my fave.

In those days, cattle were thin and had very little fat so the cooks would make them palatable by tenderizing them, marinating in lime juice for several hours and grilling them over mesquite coals. Image

Eff growth hormones.
Great food along with great company is truly one of lifes best treasures.
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by DeeDee D » Wed May 23, 2007 7:54 pm

Kim, are you making the chimichurri sauce? If so, whats your recipe? Every since Palermo's we are in love with the stuff!
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Kim H

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by Kim H » Tue May 29, 2007 8:51 pm

Sorry, I have been offline for a while! Yes, I made the chimichurri, but I have to admit that I made it 'taste untasted' (ok, that was a play on 'sight unseen, but it didn't quite work :oops: ) So I'm not sure if I made an authentic or good chimichurri or not. Anyway, I attached the basic recipe I used, but I am a touchy-feely cook, so I didn't follow it exactly. I don't think I added as much vinegar as the recipe called for, I know I didn't add as much olive oil, and I omitted the onion (didn't see that in a lot of the more authentic sites, and didn't really want it in this sauce). I also used 2 T of fresh oregano (recommend the fresh for sure), and added just a pinch of sugar for balance, but I'm sure that's not part of the classic recipe. Also, I made it again this weekend, and altho I used an entire head of garlic the first time, the second time, I only added 3 large cloves because it would be too strong for my mom, but it seemed to have just as strong of a garlic flavor, so probably depends on the garlic. The bunch of parsley I used at Mom's was a little smaller also, so I do suggest adding smaller amounts of garlic and vinegar, and then adjusting to your taste.

I can tell you that what I ended up making the first time, my husband and sister really loved, and I really liked it too, and I am very critical of my cooking.

Anyway, I looked at a lot of recipes, and this is the one I decided to use:

http://www.recipezaar.com/21151

Here are a couple of more recipes, don't know if this will help:

http://www.globalgourmet.com/destinatio ... sauce.html

http://www.los-gauchos.com/chimichurri.html

Let me know if you make it, and what your results/thoughts were!
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Kim H

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by Kim H » Tue May 29, 2007 10:02 pm

Thank you, Sonja! I really appreciate it. I realize that I just need to really study my cuts of meats, especially with beef, and then experiment. And my sauces, too. I broke a mornay this weekend for the first time in my LIFE, and I first made it when I was 14. It's amazing how much you can know, or think you know, and still not know a damn thing! :(

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