The Skirt Steak is a “kissin cousin” of the Hanger Steak; it actually comes from right next to the hanger and thus will have that same distinctive color that the Hanger has. While not as tender as its neighbor, it compensates for this by being a much thinner cut. Historically, this was an inexpensive cut relative to other steaks, with a texture similar to the flank steak in the sense of very predominant grain (which when slicing you always want to cut perpendicular to the grain whether it be Skirt Steak, Flank Steak or even Tri Tip Steak); but like everything else nowadays, economics has caught up with the Skirt Steak as well. This time, we can’t blame the bistro boys for this price pressure (like we did with the Hanger Steak); it was our friends from South of the Border. Once they realized that the Skirt Steak was the best thing to happen to Fajitas since Zorro; the race was on. Even with this demand, the Skirt Steak is a value; and the Prime grade ones that we carry are a dangerous combination of value and flavor.
The Skirt has an unusual shape; it’s a long thin strip, almost belt like. It is usually about 3 to 4 inches wide and up to 18 inches in length, while being about a half inch in thickness throughout most of its length (one end will approach an inch thick). The weight will generally be in the 1.5 pound range per steak.
Now we here at Bryans know the old saw about how one can never be too rich or too thin; but we think the Skirt Steak might be a bit too thin for some so ….Ta-Dah! we’ve figured a way to make them thicker. Picture this, we start at the thicker end and roll it up like a pinwheel. Then after inserting two wooden skewers; cut the roll right in half to produce two steaks that are about 4” to 5” in diameter and 1.5” to 2” in thickness.