Dry-Aged Skirt Steak

Skirt Steak – Aromatic Crown of Taste

Coarse fibers and strong marbling ensure easy preparation -The designation "skirt" can be derived in several ways. On the one hand, the cut looks like a spread skirt. On the other hand, it encloses both the chest and the Belly of the cow.

Cutting

The meat cut is the diaphragm of cattle and thus an extremely stressed muscle. Accordingly aromatic and coarse-fibered, this cut is also well marbled. Due to its good marbling and coarse fibers the skirt steak is ideal for quick frying or grilling and brings a lot of flavor.

Preparation of dry-aged skirt steak

The skirt steak can, of course, be prepared like a normal steak in the pan or on the grill without seasoning. However, since this cut is extremely aromatic it can also tolerate a marinade without diluting the meat flavor.

You can make a marinade of olive oil, orange juice, lime juice, soy and Worcestershire sauce, as well as some red wine vinegar, chopped garlic cloves, salt and pepper. You let the skirt steak marinate for a few hours (but at least two hours) in that aroma bomb, before you prepare it. It is then grilled over direct heat under constant turning, as the marinade quickly creates a crust and this should not turn black.

Preparation in the oven:

Sear the meat well on all sides and then let it rest in the oven at about 120 degrees until the desired core temperature is reached.

Preparation in the pan:

Sear t the meat well on all sides, turning it constantly in the pan

Preparation on the grill:

Sharply grill the meat directly over the flame from all sides and then let it cook in the indirect area until the desired core temperature is reached.

Seasoning:

Although the marinade already imparts a lot of flavor to the meat, the skirt steak can still tolerate other flavors. A herb sauce is almost always served with steak in South America and is easy to make and adjust to your own taste.

For example, you can put flat-leaf parsley, olive oil, garlic cloves, apple cider vinegar, salt and pepper, as well as a little oregano and thyme in a mortar and pestle and grind everything into a thick sauce. Add the olive oil gradually so you can control the consistency.

Degree of doneness:

The core temperature should be between 55 and 57 degrees Celsius. This is best measured with a core temperature probe. This way, you're always on the safe side.

Which wine:

A strong and dry red wine, e.g. Cabernet Sauvignon