To properly cut skirt steak for maximum tenderness and flavor, follow these steps:
- Identify the grain : Skirt steak has visible long muscle fibers (the grain). It's crucial to cut against the grain to shorten these fibers and make the meat more tender.
- Cut into manageable pieces : First, slice the long skirt steak crosswise into 3-4 inch sections. This makes it easier to handle.
- Slice against the grain : Take each piece and slice it lengthwise against the grain. This means cutting perpendicular to the direction of the muscle fibers, not parallel. Cutting against the grain breaks up the muscle fibers, resulting in a more tender bite.
- Optional angle slicing : Cutting the slices at a slight angle can also help improve tenderness and presentation.
- Trim excess fat and membrane : Before cooking, trim some of the excess fat and remove any tough membrane to ensure even cooking and better texture, but avoid over-trimming as some fat adds flavor.
This method of cutting is essential because skirt steak is a fibrous cut that can become tough if sliced incorrectly. Always remember: slicing against the grain is the key to tenderness with skirt steak
