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Inside skirt steak is the larger of the two types of skirt steak. This cut is an abdominal muscle and is rather tough, so it's best for marinating, grilling, and slicing thin for fajitas or stir-fry.
Skirt steak is a tough cut with a coarse grain which makes it ideal for marinating. The marinade will slightly tenderize the meat, and nestle into the nooks and crannies in the grain to add flavor.
Cooking should be over high heat. Overcooking this cut will make it extremely tough, so only cook to medium-rare. After cooking, slice thinly across the grain to make it easier to chew.
Skirt steak is the ideal cut for bold marinades and flavors, so this is one of our favorite cuts to prepare for carne asada.
The steak is just large enough to go through a short smoking process.
We start by submerging the steak in a citrus-heavy marinade for at least two hours, and adding even more flavor with Traeger's Prime Rib Rub.
Then smoke at 225 degrees Fahrenheit for 45 minutes (less if the steak is thin). Remove the steak and heat the grill to 500 degrees, then smoke for approximately two minutes per side until the internal temperature reaches 135 degrees for medium-rare.
Inside skirt steak is a good cut for fajitas, stir-fry, and any preparation where you are adding extra flavor, cooking over high heat, and then slicing thin.
Expect to pay $5 to $10 per pound for this cut.
It's done when the internal temperature reaches 135 degrees Fahrenheit for medium-rare.
This cut is best for fajitas, tacos, stir-fries, and other dishes where you're adding flavor to the steak.
No, these are different cuts from different parts of the animal, but they have a similar shape and coarse grains. In general, you can substitute skirt steak for any recipe that calls for flank steak.
No, the outside skirt is considered to be the better cut, with more tenderness and flavor.
You can cook this cut from frozen, but the larger the cut, the more likely you could end up burning the outside before the inside is safe to eat.
Like many of the now-traditional and famous barbecue cuts, skirt steak was once considered a lesser cut of steak.
Tradition has it that vaqueros (ranch hands in Texas) were given skirt steak and other lesser cuts as part of their pay. They figured out how to turn the cut into something incredible — by marinating it and cooking it over outdoor fires. Their preparation eventually became known as the fajita.
Today the popularity of the skirt steak has made it a sought-after cut.
The National Cattlemen's Beef Association identifies the inside skirt steak with UPC number 1585. You may see this number in the UPC code on the beef package label at the supermarket.
According to the USDA, one grilled inside skirt steak contains 622 calories, 74.7 grams of protein, and 36.1 grams of fat.
Bulgogi in Korean translates to "fire meat," so we're firing up this dish on the Traeger. Thinly sliced marinated skirt steak is grilled till caramelized then added to a bowl with rice, kimchi, and homemade pickled carrots.
Summer weekends are the perfect time to brighten up your steak with some cowboy salsa on top. Thanks to fresh corn & avocado, this grilled steak tastes stupendous.
Sink your teeth into some major flavor with this grilled skirt steak marinated in a beer, garlic, citrus and spice mixture. Grill some peppers and onions on the side and pile it all in a warm tortilla and top with your favorite fixings.
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