| Ingredients | How to cook skirt/flank steak
How to cook skirt/flank steak
Also referred to as the flank, skirt steak is the perfect cut to provide that flavoursome beef punch for meals that require a little meat to go a long way. Ideal for your Mexican tortillas and beef bourguignon.
Skirt steak is a coarse-grained steak with a rich flavour and generally sourced from the flank area.
How to cook
Best cooking methods – Slow Cooking, Pan Fry, Stir Fry
The skirt steak is commonly used in stir-frying but can have a tendency to be chewy. Tenderising methods such as marinating are a great way to bring out the rich flavour and make the cut more versatile. To minimize toughness and add flavor skirt steaks are often marinated before grilling or pan-searing very quickly. They are typically sliced against the grain before serving to maximize tenderness.
Sear the meat quickly in a sizzling skillet remembering not to cook the meat beyond medium-rare. Past that, the steak dries out quickly. Hot meat will continue to cook even after it’s off the heat, so it’s better to undercook skirt steak by a half a minute or so.
You should see a very rosy pink center when you cut into the meat. Let the meat rest for a few minutes before you serve it. Searing the steak forces the juices to the center of the meat. The resting period allows the juices to seep back into the rest of the meat so you’ll get a juicier, tastier result. Keep the steak under a tent of foil so it stays warm. Cut skirt steak in thin slices. You can slice it either with or across the grain, but whichever way you slice it, slice it thin.
- Good source of Protein
- Good source of Vitamin B12 and Zinc
- Source of Iron
- Low Sodium
Skirt Steak, Raw, Lean (per 100g)
- Energy: 592kJ
- Energy: 141kcal
- Protein: 20.5g
- Total Fat: 6.7g
- Saturated Fat: 2.3g
- Polyunsaturated Fat: 0.1g
- Omega 3: 0.064g
- Monounsaturated Fat: 2.1g
- Cholesterol: 48.9mg
- Sodium: 47mg
- Iron: 1.6mg
- Zinc: 4.3mg
- Vitamin B12: 1.6ug
- Vitamin D3: 0.14ug
- 25-OH Vitamin D3: 0.14ug
- Selenium: 3.5ug
Consider nutrition information of other ingredients added while cooking.
The Concentration of Selected Nutrients in New Zealand Beef and Lamb Cuts and Offal Items, 2nd edition. Massey University, May 2013.