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Skirt steak

katecm Jun 3, 2011 09:54 AM

I got excited when I found a skirt steak yesterday. I'm marinading it now in (probably too much) adobo sauce, lime juice, cumin and olive oil. But I haven't planned any meal around it. Any ideas other than tacos or grilled and sliced on top of salad (dinner last night with a strip steak). Thanks!

  1. a
    audreyhtx1 Jun 12, 2011 09:56 AM

    Hey - tacos and salad - what else could you want? You could always eat some leftovers with eggs one morning.

    1. m
      mlipps Jun 9, 2011 11:09 PM

      My boyfriend's Mexican and his mom makes it by squeezing lemon juice (I know this isn't traditional, them immigrated in the 1960's, I wonder if lime wasn't available widely then?) and pepper on it and letting it marinate for a few hours...serves it w/grilled italian sausage, guacamole, and corn tortillas, and we sort of eat it Indian style more or less, not tacos, just picking up and mixing it together in bites. Also baked potato and this AMAZING pinto bean soup that is chock full of bacon. I don't have a recipe, but you get the idea.

      1 Reply
      1. re: mlipps
        ESNY Jun 10, 2011 11:55 AM

        serving steak with a side of sausage!!! brilliant

      2. s
        sherriberry Jun 9, 2011 07:14 AM

        Just FYI- I was in Bloom's in Manasas VA yesterday and they have skirt steak on sale for 5.99/lb. I imagine their other stores in the area may have it at that price as well.

        1. todao Jun 5, 2011 10:10 AM

          Get it out of that lime juice within an hour or two. You don't want mushy skirt steak.

          Oooops; too late. I see the original post was June 3.

          1 Reply
          1. re: todao
            katecm Jun 6, 2011 06:24 AM

            Yes, but it was only a sqeeze of lime. I know better.

          2. s
            smartie Jun 5, 2011 09:48 AM

            nice just with chimmichurri sauce and rice and beans

            1. ROCKLES Jun 3, 2011 12:53 PM

              how about some polenta and a mango salad on the side

              1. c
                ChiliDude Jun 3, 2011 12:44 PM

                Skirt steak was the original cut of meat for fajitas when it was much less expensive. Am I preaching to the choir? I asked because that's what sherriberry indicated what it is used for. I once saw skirt steak in an Illinois Whole Foods store being sold at $12.99 a pound. I went into sticker shock.

                21 Replies
                1. re: ChiliDude
                  sherriberry Jun 3, 2011 01:04 PM

                  there is an ethnic market in my town that often sells it for under $5/lb. Admittedly, it is way more expensive than when I first discovered it dirt cheap in college, but when I can get it for a reasonable price, I still love it for fajitas.

                  1. re: ChiliDude
                    scubadoo97 Jun 5, 2011 05:24 PM

                    Skirt is skirting up to near ten to eleven dollars a pound in my area. Use to be that skirt and flank were about the same price but not anymore.

                    1. re: scubadoo97
                      achtungpv Jun 6, 2011 07:09 AM

                      The reason is that 90% of skirt steak is exported to Japan due to a lifting of tariffs on particular cuts of meat. Of the skirt steak, almost 100-% of outside skirt (which is the traditional cut for fajitas) is exported to Japan. We're left with the remaining inside skirt which is inferior. There was an article in the Houston paper on the history of fajitas that talks about this.

                      The best substitution cut, IMO, is flap steak. The grain and texture is very similar to outside skirt and it is also extremely tender. It's available at Costco here for around $5/pound.

                      1. re: achtungpv
                        scubadoo97 Jun 6, 2011 08:11 AM

                        Thanks for the explanation. Flap steak is excellent if I can ever find it. Seeing it is a rarity in our grocery stores and requests are met with indifference.

                        1. re: achtungpv
                          joonjoon Jun 9, 2011 04:18 PM

                          It's ridiculous what's happening to beef prices. Only 2-3 years ago flap was going for 2.50ish at costco. Now it's what ribeye/strip used to cost. I've pretty much stopped buying beef.

                          1. re: joonjoon
                            alanbarnes Jun 9, 2011 06:01 PM

                            I dunno. Seems like it's just the cuts that used to be cheap that have gotten trendy and expensive. Oxtails, short ribs, and flank steak are ridiculously overpriced, while the grocery store has USDA Choice strip steaks for under $5 a pound on a fairly regular basis. Go figure.

                            1. re: alanbarnes
                              joonjoon Jun 10, 2011 03:52 AM

                              You're right now that I think about it. I saw strip steak at a local wegmans the other day for 12.99 and almost passed out. Luckily I can still find acceptable tail for under 3 bucks here. I've pretty much stopped buying short ribs.

                              1. re: joonjoon
                                Sailing77 Jun 10, 2011 02:02 PM

                                "I've pretty much stopped buying short ribs"

                                It would not surprise me to learn that the increase in restaurant demand for short ribs has driven up the price. I have lost count of the number of restaurants I have been to in the last couple of years that either had short ribs on the menu or offered it as the special.

                              2. re: alanbarnes
                                scubadoo97 Jun 10, 2011 12:47 PM

                                I've noticed this too but in some instances it also has to do with yield. How many skirt steaks, flap steaks, tri tips oxtails, can you get from one steer compared to ribeyes or strip steaks. I'm not happy with the new development. I've always been a sucker for the cheap cuts and rarely buy strip steaks regardless of the cost difference.

                                1. re: alanbarnes
                                  tommy Jun 12, 2011 07:26 AM

                                  Do you suspect interest in short rips and oxtails will die down and these items will revert to lower prices? Or by "trendy" do you mean something else.

                                  1. re: tommy
                                    alanbarnes Jun 12, 2011 07:56 AM

                                    A number of prominent chefs have been singing the praises of these formerly cheap but always delicious cuts of meat for years, thus educating the public as to just how tasty they can be. While demand may slacken somewhat with reduced time in the spotlight, the genie's out of the bottle and isn't going to get stuffed back in.

                                    1. re: alanbarnes
                                      tommy Jun 12, 2011 08:12 AM

                                      I agree. The term trendy is often used as a pejorative, describing somewhat of a fad for followers who just blindly follow to be, well, trendy. But I see no indication that people who have discovered cuts other than the 3 or 4 that our culture was accustomed to will lose interest in these other cuts because they are no longer hip.

                                      The discovery of these cuts isn't trendy to my mind. It's a maturation of our food culture.

                                      1. re: tommy
                                        alanbarnes Jun 12, 2011 08:41 AM

                                        I don't think the two ideas are mutually exclusive. When short ribs suddenly appeared on every upscale menu in town, that was a trend, and it wouldn't be unfair to call them trendy. Doesn't make 'em any less delicious.

                                        With time, these ingredients may become less ubiquitous in cutting-edge restaurants, but there will still be a few places doing them very well, and more folks cooking them at home. That's maturation.

                                        And yeah, I did intend for the word "trendy" to have a pejorative edge. Even great foods can get too much attention. It's like a good song that gets overplayed - you get tired of hearing it while it's at its peak of popularity, and can only enjoy it again once it stops bombarding you from every functioning speaker.

                                        1. re: alanbarnes
                                          tommy Jun 12, 2011 08:45 AM

                                          Short ribs never appeared on every upscale menu in my town or towns near. Sounds like our experiences are different.

                                          1. re: tommy
                                            alanbarnes Jun 12, 2011 08:53 AM

                                            Hyperbole? If I've said it once I've said it a million times - I NEVER use hyperbole. (Well, maybe just a little. Rather a lot, actually.) But there's no denying that once Thomas Keller and David Chang blazed the short-rib trail, there were plenty who followed.

                                            1. re: alanbarnes
                                              scubadoo97 Jun 12, 2011 09:25 AM

                                              just reviewing menus for an upcoming trip to SF and ran across a few with short ribs which were at the higher end of the price range for their menus.

                                              Tommy, not on EVERY menu but certainly more than there use to be 10+ years ago.

                                          2. re: alanbarnes
                                            Island Jun 12, 2011 10:28 AM

                                            Agree. Short ribs are now so common on menus in my area, from food trucks to upscale, that they do seem like an overplayed trend.

                                            1. re: Island
                                              magiesmom Jun 12, 2011 01:26 PM

                                              absolutely true here too in Western MA.

                                              1. re: magiesmom
                                                tommy Jun 12, 2011 02:41 PM

                                                They are trendy in western MA, yes?

                                2. re: achtungpv
                                  Veggo Jun 9, 2011 04:35 PM

                                  True about the inside-outside differences of skirts, the inside being more livery-tasting. It is a darker, purpleish color. I avoid it.
                                  Even the outer skirts I have tried recently have been tough, even with careful prep, marinade, and cooking - and pricey, too. I have all but given up trying to replicate the tender, buttery arracheras with chimichurri I have occasion to enjoy in Mexico and S.A.

                                  1. re: achtungpv
                                    James Cristinian Jun 12, 2011 03:11 PM

                                    Here are a short and long winded skirt steak explanation from Houston food writer Robb Walsh. It was made popular at legendary Houston Tex Mex restaurant Ninfa's on Navigation in SE Houston.



                              3. f
                                ferret Jun 3, 2011 11:58 AM

                                I favor a sandwich on a crusty roll dipped in pan juices but you could always go the ropa vieja route.

                                4 Replies
                                1. re: ferret
                                  katecm Jun 4, 2011 05:47 PM

                                  That's what I ended up doing, with grilled red pepper, red onion and corn mayo. It was good but I sliced with the grain like flank steak, not across. But I will try it again because it has potential!

                                  1. re: katecm
                                    Sailing77 Jun 6, 2011 08:04 AM

                                    What you did sounds great. You definitely want to cut it against the grain though next time.

                                    I like grilled skirt with chimmichurri, grilled corn and a glass of good Malbec on the side.

                                    1. re: katecm
                                      joonjoon Jun 9, 2011 04:16 PM

                                      Hi Kate, both flank and skirt should be slices cross-grain. :)

                                      1. re: katecm
                                        ttoommyy Jun 10, 2011 06:07 AM

                                        "It was good but I sliced with the grain like flank steak, not across."

                                        With the grain? I always slice flank steak across the grain. Hmmmm.

                                    2. p
                                      pcdarnell Jun 3, 2011 11:52 AM

                                      We just salt and pepper it and grill it over indirect heat 4 or 5 minutes per side, cut it into half-inch wide slices across the grain and serve it like you would a steak - side of potatoes and veggies. It is a very flavorful and pretty tender cut and really doesn't need much enhancement.
                                      It used to be cheap, but now it has gone way up in price since it has become so popular.

                                      1. j
                                        jvanderh Jun 3, 2011 10:30 AM

                                        We had some last night on ww flatbread (basically just dough rolled into a circle and cooked in a skillet; the laziest, fastest way to have fresh bread) with panfried squash, hot sauce, and sour cream on top. That isn't vastly different than tacos, though.

                                        1. s
                                          sherriberry Jun 3, 2011 09:56 AM

                                          I is my go-to meat for fajitas with essentially the same marinade as yours.

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