Post by minesamojito on Apr 6, 2013 18:20:30 GMT
Dear readers, I thank you for listening to my meat fuelled ramblings, since I have been eating meat again these last few years, I have made a part of the pact to myself that I would try to understand meat more, and learn how to get the best out of the different variety of cuts that are available from a good butcher. And in understanding the cuts, learning how best to cook them.
Skirt is a much undervalued cut of steak from the ribcage area called the plate and is a fraction of the price of the more usual cuts, and usually destined for mince or pies. It’s very lean, packed with flavour, and if treated right melt in the mouth tender. If you like you steaks cooked past medium, then I’m afraid this isn’t the cut for you as it needs to be cooked ideally rare to medium rare otherwise it will toughen right up.
To get the best flavour, go for a dry aged outdoor reared steak, you’ll need to remove the tough outer membrane, which peels away with your fingers, or ask your butcher to do this for you. This wonderful steak was dry aged Aberdeen Angus from Andrew Gordon Butchers.
Heat a griddle pan to screaming hot, it should be smoking. Season up the steaks with coarse sea salt and crushed black pepper. Cook the steaks for 2 minutes each side, and leave to rest on a warm plate, drizzle over a little extra virgin olive oil.
I served mine simply with some toasted sourdough with a little olive oil and salt and pepper, and a plain rocket salad.
Cut the steak against the grain, you should be able to see the lines of the grain easily in this steak. The deep beefy flavour is truly something to behold.
Cheers
Marcus
