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First I’m going to tell you a quick bit about skirt steak.
Our family of 5 spends between $0 and $15 nightly on meat. We spend no money at all on the nights we eat hunted venison or foraged wild salmon from our freezer. We spend up to $15 on the nights we eat fresh fish or steak. (Occasionally we spend as much as $20 when we buy a locally grown rabbit.)
Skirt steak is one of the economical steaks we enjoy, well-suited to Mexican fajita-type preparations and stir-fries. Flash-in-the-pan, high heat cooking.
Skirt steak comes wrapped up like a spool of ribbon, or a cinnamon roll. Of the cut Wikipedia says, “Both the inside and outside skirt steak are the trimmed, boneless portion of the diaphragm muscle attached to the 6th through 12th ribs on the underside of the short plate.”
To prepare skirt steak, for optimum tenderness, you simply cut the roll in half and then flop one half to its flat side on a cutting board. Then, by slicing thinly, so you’re creating rainbow shapes, the meat is cut against its grain, rendering it more tender- a very smart butchering to enjoy more of the animal’s meat in the best possible way.
The result is an enjoyable cut known for its flavor. Some pieces tend to be very tender and others are chewier. We love it.
Secondly, you’ll need Cultured Teriyaki Sauce for this recipe!, which needs to be made ahead. It’s a true Traditional food, but it only takes sitting out on the counter overnight (one night!) to culture. So you just need to plan one day in advance to make this recipe. It’s well worth it, and you’ll have some leftover. (Find the Cultured Teriyaki Sauce recipe HERE.)
Skirt Steak Stir Fry
Cook over high heat, tossing the meat to cook it evenly and quickly. Do not overcook, about 5-8 minutes, until most of the pink is gone.
- 2 red bell peppers, sliced
- 2 Tablespoons toasted sesame oil
- 1 bunch green onions, chopped
- 1 teaspoon sea salt, divided
- 1-1/2 pounds skirt steak, sliced (as seen in photos)
- Cultured Teriyaki Sauce (see link for recipe)
- Saute sliced red bell pepper in toasted sesame oil.
- Add green onions and 1/2 teaspoon sea salt, reserving some green tips to garnish.
- Saute over high heat for 10 minutes.
- Remove the veggies with a slotted spoon and add sliced skirt steak to pan with 1/2 tsp. sea salt.
- Cook over high heat, tossing the meat to cook it evenly and quickly. Do not overcook, about 5-8 minutes, until most of the pink is gone.
- Add the veggies back in.
- Add Cultured Teriyaki Sauce, to taste, about 3/4 cup.
- Simmer very briefly and serve, topped with raw green onions.
- Serve with cauliflower rice, salad, roasted sweet potatoes etc.