273400 Tue Aug 17 15:48:06 -0700 2004 13 28 Kosher 0 1438751 ok, I have a question. I was sharing a recipe with someone from work that involve skirt steak. She keeps kosher and was wondering if skirt is something she'd be able to find at her kosher butcher. Is skirt steak kosher? (my apologies, I'm pretty naive on the topic). I understand some beef cuts sometimes aren't kosher, and in reading through a few posts on this board, it sounds that is usually because of either the part of the cow it comes from or the inclusion of the sciatic nerve. But from one thread a few months back, it sounds like some kosher butchers are able to go through the process of removing that nerve and can therefore offer some cuts of meat not generally found in kosher butchers. Anyhow, I'm curious on three things. First, can skirt steak be kosher? second, if it is, is it commonly found at kosher butchers? and third, if not, what would be a good replacement (something commonly found in kosher butchers)? If it helps, my friend lives in Riverdale in the Bronx. Thanks so much for your help. - Adam Tue Aug 17 15:48:06 -0700 2004 0 adamclyde 1 1438753 The skirt steak I know is kosher - it comes from the diaphram and it is a tougher piece of meat that is mechanically tenderized - it does tend to retain salt from the koshering process so it is salty to start with - you might be thinking of a flank steak which as I recall does come from the hind quarter of the cow and requires the nerve to be removed for it to be kosher - Tue Aug 17 15:59:28 -0700 2004 1438751 0 David 2 1438770 By the way, we wash off the meat very well and then soak it for 20 minutes in room tempature water and this helps to remove some of the salt. Wed Aug 18 11:20:58 -0700 2004 1438753 0 texasmensch 1 1438754 If she can't find skirt, it may be called Pepper Steak. Tue Aug 17 16:28:49 -0700 2004 1438751 0 sabra 2 1438755 I think it can also be called Romanian tenderloin. They have skirt steak at Mendy's, fwiw. Tue Aug 17 16:49:46 -0700 2004 1438754 0 DeisCane 1 1438756 A skirt steak is most definitely a kosher cut of beef. I was partners in a Roumanian Jewish restaurant in New York City - Moskowitz & Lupowitz, after my father died. In its final years it was a kosher restaurant and skirt steak was permitted. It is a cut of meat that is located near the diaphram of the steer. Tue Aug 17 17:58:18 -0700 2004 1438751 0 Robert Anzelowitz 2 1438759 Some kosher butchers will label this cut as diaphram. It's my understanding that the cut is not a particularly popular one so they might not keep it out. Therefore, she should ask her butcher if she doesn't see it. Tue Aug 17 23:25:07 -0700 2004 1438756 0 AndeB 3 1438768 In my part of the country it is a VERY popular cut of beef. We use it in fajitas. In Texas it is in all the kosher groceries (we don't have old fashioned butchers who are kosher). Wed Aug 18 11:19:46 -0700 2004 1438759 0 texasmensch 4 1438771 exactly! skirt is the perfect cut for fajitas and tacos. In fact, a recipe for grilled skirt steak for carne asada was what triggered this query... glad to hear it isn't an impossible cut to find in kosher butchers. No one should be denied the pleasure! Wed Aug 18 11:24:39 -0700 2004 1438768 0 adamclyde 5 1438785 So...post the recipe! Thu Aug 19 11:48:09 -0700 2004 1438771 0 Ralph 6 1438789 ok, here you go... about as basic as it gets: Light up your charcoal. Meanwhile get out your skirt steak, squeeze 2-3 limes on it, crush and rub on a couple of cloves. (about the time for the coals to be ready). when the grill is ready, salt and pepper the steak liberally, then throw it on the grill and cook it to your liking. Take the steak off the grill, and let it rest for a few minutes. Then chop it up into 1/2 inch pieces or fajita-style slices (across grain) and serve it in a warm corn tortilla with chopped jalapenos, cilantro, onion /or your own salsa. Oh, and avocado is really, really good with grilled steak as well. That's it. Pretty simple, but really, really satisfying. Good luck. Thu Aug 19 15:18:57 -0700 2004 1438785 0 adamclyde 7 1438790 Sounds great. We will try it. Thanks Thu Aug 19 18:01:34 -0700 2004 1438789 0 Ralph 7 1438798 Here's the recipe I grew up with. Of course, you don't have to use tenderloin! We certainly couldn't afford tenderloin. And, grilling the meat before slicing sounds a whole bunch easier than grilling the slices, but I've always sliced the meat before grilling. This is a really good recipe. 2 pounds whole tenderloin, completely trimmed of fat 4-5 medium cloves garlic, peeled 1 tsp. cracked pepper 1/2 tsp. whole cumin 1/4 cup olive oil salt to taste Slice steak across the grain, 1/8 to 1/4 inch thick. Place garlic, pepper, cumin, olive oil, and salt in blender and puree. Marinate steak for several hours to overnight. Cook on BBQ or grill in skillet in olive oil. Serve slices in a hot flour tortilla. Sun Aug 22 02:21:34 -0700 2004 1438789 0 Linda 3 1438769 well... all this is great news. Thanks to all for your help. I'll make sure that if she doesn't see it in her butcher, to have ask for it specifically (possibly by one of its many aliases...) And maybe it is good news that it isn't too popular... maybe it won't be overly expensive like it has gotten in most groceries. Few things are better than a quickly marinated, grilled skirt steak... Wed Aug 18 11:20:51 -0700 2004 1438759 0 adamclyde