The food lab better home cooking through science ( PDFDrive ) 401
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available form of skirt steak. It generally comes with the
membraneremoved,makingtrimminganeasyjobathome.
Allyou’vegottodoisremovesomeoftheexcessfatfrom
theexterior,andyou’regoodtogo.
Trimming: Use a sharp knife, and try to take off the fat
without digging into the meat. Some fat will remain inside
thesteak—thisisgood.It’llrenderasthemeatgrills,basting
itasitcooks,givingthesteakthatmuchmorerichnessand
addingtoitsintensebeefy,butteryflavor.
Cooking: There’s a single rule when it comes to cooking
skirt steak: intense, unrelenting, high heat. Forget starting
low and slow or cooking sous-vide. Skirt steak should be
cooked over the highest-possible heat from start to finish,
and here’s why:With a normal thick steak, if you were to
cookitoverintenseheattheentiretime,you’dendupwith
meat that burnt to a crisp on the outside before the center
reached the appropriate medium-rare. Skirt steak has the
opposite problem: it’s so thin that unless you cook it over
maximum heat, it’ll be overcooked before you get any
chancetodevelopagoodsearontheexterior.
Iliketolightupanentirechimneyofcoals,pilethemall
under one side of the grill, and then add a few more coals
ontopjustforgoodmeasure.Assoonasthosecoalsontop
are hot, throw the suckers on and cook them with a single
flip.†Ifyouhavehardwoodcoals,now’sthetimetobreak
’emout.Theyburnfasterandhotterthanbriquettes,making
themtheidealchoiceforgrillingskirtsteak.
Likehangerandotherloose-texturedcuts,skirttakeswell
to rubs and marinades.At the very least, use plenty of salt
andpepper.
Slicingandserving:Takealookatthewaythegrainflows.
Slice the steak with the grain to divide it into 3- to 4-inchlongsegments,thenrotateeachoneofthose90degreesand
sliceintothinstrips.
