Our family of 5 spends between $0 and $10 nightly on meat. We spend no money at all on the nights we eat hunted venison from our freezer. We spend up to $10 on the nights we eat fresh fish or inexpensive 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.
Disclaimer~ what follows is not a full blown recipe. When using my homemade Cultured Teriyaki Sauce, you don’t need much of a recipe; it’s so easy. This is a delicious, weeknight meal that’s a family-pleaser:
SKIRT STEAK STIR FRY
- Saute 1 sliced red bell pepper in 2 T. toasted sesame oil.
- Add a whole bunch of green onions, chopped, and 1/2 tsp. 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.