Skirt steak. The name itself conjures up images of sizzling fajitas, vibrant marinades, and unforgettable summer barbecues. But navigating the meat aisle can sometimes feel like deciphering a secret code. What exactly is skirt steak, and what alternative names might you encounter while searching for it in your local grocery store? Let’s unravel the mystery and equip you with the knowledge to confidently select this delicious cut of beef.
Understanding Skirt Steak: Anatomy and Characteristics
Before diving into the various names, it’s crucial to understand what makes skirt steak unique. This will help you identify it regardless of the label. Skirt steak is a thin, flavorful cut of beef taken from the diaphragm muscle of the cow. This muscle is responsible for supporting the cow’s breathing, and because of its location, the skirt steak is a relatively tough cut with a lot of muscle fibers. However, proper preparation, including marinating and cooking at high heat, transforms it into a tender and incredibly flavorful dish.
Inside vs. Outside Skirt Steak
There are actually two types of skirt steak: the inside skirt and the outside skirt. They differ in tenderness, thickness, and location on the animal.
The outside skirt steak comes from the plate section of the cow, specifically from the diaphragm muscle attached to the ribs. It’s generally considered to be the more desirable of the two, being thicker, wider, and more tender. It also boasts a richer beefy flavor. Due to its superior quality, it is often more expensive and can be harder to find in grocery stores.
The inside skirt steak is sourced from the flank area, specifically from the diaphragm muscle attached to the abdominal wall. It’s thinner, narrower, and typically tougher than the outside skirt. While it still possesses a good beef flavor, it requires more attention to tenderizing through marinating or pounding. It is often a more budget-friendly option and more readily available.
Visual Cues: How to Identify Skirt Steak
Regardless of the name on the package, there are several visual characteristics that can help you identify skirt steak:
- Thinness: Skirt steak is significantly thinner than other popular cuts like flank steak or sirloin.
- Grain: The muscle fibers run lengthwise down the steak, creating a distinct grain. This grain is important to consider when slicing the cooked steak, as cutting against the grain is key to achieving tenderness.
- Marbling: While not as heavily marbled as some other cuts, skirt steak will have visible streaks of fat running through the muscle. This fat contributes to the flavor and juiciness.
- Shape: Both inside and outside skirt steaks are generally long and narrow, but the outside skirt is noticeably wider.
Common Names for Skirt Steak in Grocery Stores
While “skirt steak” is the most common and widely recognized name, you might encounter other terms depending on your location and the specific grocery store. These alternative names often reflect regional preferences or butchering practices.
Fajita Meat
This is perhaps the most common alternative name, especially in regions where fajitas are a popular dish. Grocery stores often pre-package and label skirt steak as “fajita meat” or “fajita steak” due to its suitability for this application. If you see this label, you can be fairly confident that you’re looking at skirt steak, although it’s always wise to visually confirm the characteristics mentioned earlier.
Arachera (or Arrachera)
This is a popular name, particularly in Mexican and Latin American markets, and increasingly in mainstream grocery stores as well. “Arachera” specifically refers to skirt steak that is used in Mexican cuisine, particularly for dishes like carne asada and fajitas. If you see this term, it’s almost certainly skirt steak.
Entraña
In some South American countries, particularly Argentina, skirt steak is known as “entraña.” While less common in American grocery stores, you might encounter this term in specialty butcher shops or Latin American markets. It’s worth noting that in some regions, “entraña” can also refer to other cuts of beef, so it’s always best to confirm visually.
Beef Flap
This name is less common than “fajita meat” or “arachera,” but you might occasionally find skirt steak labeled as “beef flap.” This term is more general and can sometimes refer to other cuts, so it’s crucial to examine the meat closely to ensure it’s indeed skirt steak.
Hanger Steak (Confusion Alert!)
It’s important to address a common point of confusion: hanger steak. While skirt steak and hanger steak are both flavorful and relatively inexpensive cuts, they are not the same thing. Hanger steak, also known as butcher’s steak, hangs from the diaphragm (hence the name) but is a different muscle. Hanger steak is typically thicker and has a looser grain than skirt steak. Be sure to carefully examine the cut to ensure you’re getting what you intend.
Tips for Selecting the Best Skirt Steak
Now that you can confidently identify skirt steak, here are some tips for choosing the best quality cut:
- Color: Look for a bright, red color. Avoid meat that appears brown or dull.
- Marbling: While skirt steak isn’t heavily marbled, some fat is desirable. Look for streaks of fat running through the muscle, as this will contribute to flavor and juiciness.
- Thickness: If possible, opt for the outside skirt steak, which is generally thicker and more tender.
- Packaging: Check the packaging for any signs of damage or excessive liquid.
- Smell: Fresh skirt steak should have a mild, beefy aroma. Avoid meat that has a sour or off-putting smell.
Preparing and Cooking Skirt Steak for Optimal Flavor
Once you’ve selected your skirt steak, proper preparation is key to unlocking its full potential.
Marinating is Essential
Due to its relatively tough nature, marinating is crucial for tenderizing and flavoring skirt steak. A good marinade typically includes an acid (like citrus juice or vinegar), oil, and seasonings. Marinate for at least 30 minutes, but preferably for several hours or even overnight in the refrigerator. The longer it marinates, the more tender and flavorful it will become.
High Heat is Key
Skirt steak is best cooked quickly over high heat. This can be done on a grill, in a cast-iron skillet, or under a broiler. The goal is to sear the outside while keeping the inside medium-rare to medium.
Don’t Overcook
Overcooking skirt steak will result in a tough, chewy texture. Use a meat thermometer to ensure it reaches an internal temperature of 130-135°F for medium-rare.
Slice Against the Grain
This is the most important step for ensuring tenderness. After cooking, allow the steak to rest for a few minutes before slicing. Identify the direction of the muscle fibers (the grain) and slice the steak perpendicularly to the grain. This will shorten the muscle fibers, making the steak easier to chew.
Skirt Steak Around the World
Skirt steak is celebrated in various cuisines around the world, each with its unique preparation methods and flavor profiles.
- Mexico: As mentioned earlier, skirt steak is a staple in Mexican cuisine, used in dishes like fajitas, carne asada, and tacos. It is often marinated in citrus juices, garlic, and chili peppers.
- Argentina: In Argentina, “entraña” is typically grilled over an open flame and seasoned simply with salt. It’s often served with chimichurri sauce, a vibrant herb-based condiment.
- Korea: Thinly sliced skirt steak is a popular ingredient in Korean barbecue, where it is marinated in a sweet and savory soy-based sauce.
By understanding the anatomy, identifying characteristics, alternative names, and proper cooking techniques, you can confidently navigate the meat aisle and consistently enjoy the delicious versatility of skirt steak. Whether you’re grilling up fajitas, preparing carne asada, or experimenting with international flavors, this flavorful cut is sure to impress.
What are the most common alternative names for skirt steak in grocery stores?
Skirt steak can be tricky to find if you’re only looking for “skirt steak.” Grocery stores often label it under different names to better appeal to local preferences or culinary uses. You’ll commonly find it labeled as “Fajita Meat,” “Arrachera” (especially in stores with a significant Hispanic customer base), or simply as “Inside Skirt Steak” or “Outside Skirt Steak” to differentiate between the two cuts.
Additionally, sometimes it might be listed as “Beef Skirt” or even tucked away in the butcher’s case labeled with a more generic description like “Thin Steak, Great for Grilling.” Familiarizing yourself with these alternative names can significantly increase your chances of locating this flavorful cut of beef. Don’t hesitate to ask the butcher if you are unsure; they can often point you in the right direction and provide valuable insights into the cuts they offer.
What is the difference between inside skirt steak and outside skirt steak, and how are they labeled?
The key difference between inside and outside skirt steak lies in their location on the cow. Inside skirt steak comes from inside the rib cage, while the outside skirt steak comes from outside the ribs, near the diaphragm. This positioning affects their texture and fat content. Outside skirt steak is generally considered more tender and flavorful, containing more marbling than its inside counterpart.
Labeling practices can vary, but some stores will explicitly label them as “Inside Skirt Steak” and “Outside Skirt Steak.” However, it’s also common for stores to only carry one type, often the inside skirt, and simply label it as “Skirt Steak.” If the label doesn’t specify, it’s likely inside skirt. Asking the butcher is the best way to confirm which cut they are selling, as visual inspection can be difficult for the untrained eye.
How can I identify skirt steak if it’s not clearly labeled in the grocery store?
Identifying skirt steak can be done visually, even if it’s not explicitly labeled. Look for a thin, flat steak with a prominent grain running lengthwise. The muscle fibers should be clearly visible and run across the width of the steak. Skirt steak also has a noticeable membrane on one side that is often removed by the butcher, but remnants might still be present.
Consider the price per pound; skirt steak usually falls within a specific range, often slightly more expensive than flank steak but less expensive than higher-end cuts like ribeye. Asking the butcher is always the best approach. They can point you to the correct cut and answer any questions about its origin or preparation. Describe the characteristics you’re looking for – thin, grainy, flavorful – and they should be able to help.
Is flank steak the same as skirt steak?
No, flank steak and skirt steak are not the same, although they are often confused due to their similar appearance and cooking methods. While both are relatively thin cuts of beef with a prominent grain, they come from different parts of the cow. Flank steak is cut from the abdominal muscles, while skirt steak comes from the diaphragm muscle.
The location affects their texture and flavor. Skirt steak is generally considered more flavorful and slightly more tender than flank steak, with a looser muscle structure. Flank steak, on the other hand, has a tighter grain and can become tougher if overcooked. Therefore, while they can sometimes be substituted for each other in recipes, the results will vary slightly.
What is “arrachera,” and how does it relate to skirt steak?
“Arrachera” is a Spanish term commonly used in Mexican cuisine that specifically refers to skirt steak. In many regions, particularly those with a large Hispanic population, grocery stores may label skirt steak as “arrachera” to appeal to this demographic and highlight its suitability for traditional dishes like fajitas.
Therefore, if you see “arrachera” in the meat section of your grocery store, you can be confident that it is indeed skirt steak. Understanding this alternative name can significantly aid in your search for this flavorful and versatile cut of beef. Remember to ask the butcher if you are unsure about the origin and preparation of “arrachera.”
What should I ask the butcher if I can’t find skirt steak or its common alternative names?
If you can’t find skirt steak or its alternative names like “fajita meat” or “arrachera,” approach the butcher and ask if they carry it. Be specific in your inquiry; instead of simply asking for “skirt steak,” describe the cut: “I’m looking for a thin, flavorful steak with a strong grain, often used for fajitas.”
You can also inquire about similar cuts that might be a suitable substitute if they don’t have skirt steak. Ask about flank steak or hanger steak and how they compare in terms of flavor and tenderness. The butcher can also tell you when they typically stock skirt steak, allowing you to plan your shopping trip accordingly. Building a relationship with your butcher is a great way to ensure you can always find the cuts of meat you need.
What preparation methods are best suited for skirt steak, regardless of the name it’s sold under?
Regardless of whether it’s labeled as skirt steak, fajita meat, or arrachera, this cut of beef is best suited for quick, high-heat cooking methods. Grilling, pan-searing, and broiling are all excellent choices. The goal is to sear the outside while keeping the inside tender and juicy, preventing it from becoming tough.
Marinades are highly recommended for skirt steak as they help to tenderize the meat and infuse it with flavor. Be sure to cut the steak against the grain after cooking to maximize tenderness and make it easier to chew. This technique shortens the muscle fibers, resulting in a more enjoyable eating experience.