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9 Meat Cuts You Should Be Cooking

Jacky Hayward | Chef's Blade

Skirt Steak


This cut has been used for awhile as the traditional meat in fajitas, which literally means “belt” in Spanish, but recently it’s had a renaissance in American cuisine. Skirt steak comes from the middle belly section and tends to be long, thin, coarsely textured, and generally more flavorful than most steaks. Because of their course texture, skirt steaks absorbs marinades and sauces better than most cuts and a robust marinade will not easily over power a skirt’s strong flavor.

photo from Stu_Spivack




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