Skirt Beef Steak

Name: Skirt Steak | Premium Beef Cuts | Koutsioftis Farm
Brand: KOUTSIOFTIS FARM
SKU: 43
Price: 20 EUR
Availability: InStock

Skirt is one of the most delicious cuts of beef and although it is objectively considered a tough cut, with a lot of binder, it is still of course an excellent steak for grilling. The skirt steak comes from two separate muscles within the brisket and abdominal cavity, under the ribs, in the section known as the beef plate primal cut i.e. between the brisket and the Flank Steak.

COOKING INSTRUCTIONS FOR Skirt Beef Steak

Because skirt steak is thin and relatively lean, it can become dry and chewy if overcooked. So your goal is to cook it from rare to medium rare. If you prefer it a little more well done, it will still be good, you just need to slice it more thinly.

NUTRITION FACTS PER 100G

Energy 164kcal
Protein 21g
Fat 8.2g
Carbon 0g

INFORMATION FOR Skirt Beef Steak

Is skirt steak tough or tender?

Because skirt steak is thin and relatively lean, it can become dry and chewy if overcooked. So your goal is to cook it from rare to medium rare, at these temperatures it remains a relatively tender steak. Of course, by slicing that cut thinly perpendicular to its fibers you maximize its tenderness.

Is skirt steak a cheap cut?

Taken from the lower part of the belly of the calf, the skirt steak is one of the most common cuts of veal, a factor that makes it sought after in the market and raises its price.

Do you have to marinate skirt steak?

The steak only needs a short marinade. It is quite porous and absorbs flavours more quickly than any other cut of meat. Don’t leave the skirt in marinade for too long (40 minutes is enough), or the flavours of the meat will be lost.