Meat myth busted: is skirt steak called something else?

Skirt steak, a flavorful and versatile cut of beef, has captured the attention of culinary enthusiasts worldwide. However, its name can be a source of confusion, leading many to wonder, “is skirt steak called something else?” In this comprehensive guide, we will delve into the fascinating world of skirt steak, exploring its various names, origins, and culinary applications.

The Nomenclature of Skirt Steak

The name “skirt steak” originates from the cut’s location on the cow. It is derived from the diaphragm muscle, which separates the thoracic and abdominal cavities. This thin, skirt-shaped muscle gives the cut its distinctive name.

International Variations

While skirt steak is commonly known by this moniker, it is also referred to by different names in various regions:

• Arrachera (Mexico): This term is widely used in Mexican cuisine, where skirt steak is marinated in a flavorful blend of spices and grilled to perfection.
• Bavette (France): In French cuisine, skirt steak is known as “bavette,” meaning “bib.” It is typically served grilled or braised.
• Hangar Steak (United States): This is a less common name for skirt steak in the United States. It is derived from the French word “hangar,” which refers to a shed or barn.
• Outside Skirt (United States): This term is used to distinguish skirt steak from inside skirt steak, which is a thinner cut from the same muscle.

Origins and History

The consumption of skirt steak dates back to ancient times. In the Americas, Native American tribes used to grill or roast skirt steak over an open fire. In Europe, skirt steak was a popular cut among butchers and farmers, who used it to make hearty stews and soups.

Culinary Applications

Skirt steak’s unique texture and flavor make it a versatile ingredient in various culinary traditions:

• Grilling: Skirt steak is a popular choice for grilling due to its intense flavor and ability to withstand high heat. It is often marinated or seasoned before grilling to enhance its taste.
• Stir-frying: Thinly sliced skirt steak is an excellent addition to stir-fries. Its quick cooking time and ability to absorb flavors make it a great choice for this technique.
• Braising: Skirt steak can be braised in a flavorful liquid, such as red wine or beef broth, to tenderize it and infuse it with rich flavors.
• Tacos: Skirt steak is a classic filling for tacos. It is typically marinated and grilled before being shredded or sliced and served with various toppings.

Nutritional Value

Skirt steak is a relatively lean cut of beef, providing a good source of protein and iron. It is also a good source of vitamins B12 and B6, as well as zinc and selenium.

Choosing and Storing Skirt Steak

When selecting skirt steak, look for pieces that are bright red in color and have a firm texture. Avoid steaks that are excessively fatty or have an unpleasant odor. Skirt steak should be stored in the refrigerator for up to three days or in the freezer for up to six months.

In a nutshell

Skirt steak, a culinary chameleon with a rich history and diverse flavors, is known by various names around the world. Whether you call it arrachera, bavette, or hangar steak, this versatile cut offers endless possibilities for culinary exploration. Its unique texture and intense flavor make it a favorite among grill masters and home cooks alike.

Frequently Asked Questions

Q: What is the best way to cook skirt steak?
A: Skirt steak can be grilled, stir-fried, braised, or roasted. Grilling is a popular method that enhances its flavor and tenderness.

Q: How do I tenderize skirt steak?
A: Marinating skirt steak in a flavorful liquid, such as soy sauce, vinegar, or wine, can help tenderize it. You can also use a meat tenderizer or pound it gently with a mallet.

Q: What are some popular marinades for skirt steak?
A: Some popular marinades for skirt steak include:

• Soy sauce, garlic, and ginger
• Lime juice, olive oil, and cilantro
• Red wine, rosemary, and thyme