The elusive skirt steak: unraveling its true identity and culinary potential
What To Know
- In the United States, skirt steak is often referred to as “flank steak.
- While flank steak and skirt steak are distinct cuts, they share a similar texture and grain structure, making them interchangeable in many recipes.
- Look for a skirt steak with a deep red color, minimal marbling, and no visible fat or sinew.
Skirt steak, a flavorful and versatile cut of beef, goes by various names around the world. Understanding these terms can help you navigate menus and communicate your preferences clearly.
Arrachera (Mexico)
In Mexico, skirt steak is known as “arrachera.” This term refers to the Spanish word “arrastrar,” meaning “to drag,” as the steak is cut from the diaphragm muscle of the cow, which is used for breathing.
Entrecôte (France)
In France, skirt steak is called “entrecôte.” This term translates to “between the ribs,” indicating the steak’s location between the rib and loin sections.
Flank Steak (United States)
In the United States, skirt steak is often referred to as “flank steak.” While flank steak and skirt steak are distinct cuts, they share a similar texture and grain structure, making them interchangeable in many recipes.
Fajita Meat (United States)
In the realm of Tex-Mex cuisine, skirt steak is commonly known as “fajita meat.” Fajitas are grilled or sautéed strips of meat served in tortillas with various toppings. Skirt steak’s thin and flavorful nature makes it ideal for this popular dish.
Outside Skirt Steak (United States)
To differentiate it from flank steak, skirt steak is sometimes referred to as “outside skirt steak” in the United States. This term specifies that the steak is cut from the outside portion of the diaphragm muscle.
Inside Skirt Steak (United States)
Conversely, “inside skirt steak” refers to the cut taken from the inside portion of the diaphragm muscle. This cut is typically thinner and more tender than outside skirt steak.
Other Names
Skirt steak may also be known by other names, depending on the region and cultural context. These include:
- Arrachera de res (Mexico)
- Bavette (France)
- Diaphragm steak (United States)
- Hanging tender (United States)
- Onglet (France)
- Vacío (Argentina)
Key Points: Embracing the Diversity of Skirt Steak Names
The diverse names for skirt steak reflect the global appreciation for this flavorful cut of beef. Whether you call it arrachera, entrecôte, or fajita meat, embrace the culinary journey of exploring its many forms and savoring its unique characteristics.
Common Questions and Answers
1. Is skirt steak and flank steak the same?
While similar in texture and grain, skirt steak and flank steak are distinct cuts from different muscle groups.
2. What is the best way to cook skirt steak?
Skirt steak is best cooked quickly over high heat, such as grilling, pan-searing, or stir-frying.
3. How should I season skirt steak?
Skirt steak benefits from simple seasonings such as salt, pepper, garlic, and cumin. Marinade it for a few hours or overnight for added flavor.
4. What are some popular dishes that use skirt steak?
Skirt steak is commonly used in fajitas, tacos, stir-fries, and grilled dishes.
5. How do I choose the best skirt steak?
Look for a skirt steak with a deep red color, minimal marbling, and no visible fat or sinew.