Skirt steak is one of our favourite cuts of beef for no other reason than that it is used in fajitas. These tend to be thin cuts of beef that cook quickly, so they are great for quick meals. If oven roasted flank steak don’t have long to make your meal but you need some beef in it, then skirt steak is a great choice.
Filet and ribeye get plenty of recipes for them and prime spots on the menu at your favourite restaurant, but who is talking about skirt steak, much less using it? We think that’s unfortunate, because there is a lot to love about this piece of beef. It’s tasty, savoury, and really easy to work with. Our favourite way to cook skirt steak is on high heat for just a short time. This brings out the juices and keeps the steak tender and succulent. It’s the kind of steak cut that is tasty just about any way you cook it- on the grill, in the oven or in the skillet.
You don’t need much to season it with, since it is so flavourful already. The Difference between Skirt Steak and Flank Steak One kind of beef cut that skirt steak gets mistaken for often is flank steak. They are easy to get confused with one another, because they have a lot of similarities. They are both thinner cuts of beef, meaning that they will cook through quickly. They both look a little odd as well, neither having that classic steak cut shape. The flank steak tends to be thicker than the skirt steak, and its flavour is not as intense.
You may need to flavour the flank steak more, and it may be notedly tougher as well. It’s considered a slightly less desirable cut of meat when comparing the two. Both of them have to be cut against the grain in order for the cut to be reasonably tender. Otherwise, you are going to have to eat through tough tendon and connective tissue. Cutting them properly avoids that issue. Cooking Skirt Steak in Oven A lot of people will grill or fry up their skillet steak, using a dry cooking method to sear it and blacken some of the outside.