Tuesday, October 6, 2009

Skirt Steak v. Flank Steak

Skirt Steak v. Flank steak
the power steaks of affordability

These two gifts of lower priced steaks are very good examples of things I do not want you to overcook! So if you really cannot live with your steak being rare to mid rare than go and cook something else. And though they are inexpensive compared to a tenderloin or a ribeye, I still think you should invest in the best meat your butcher has to offer, within reason. If you feel comfortable buying Kobe skirt than I ain't the guy to stop you.

Skirt is a plate steak from the belly of a cow, and have become a staple of the American palate through the popularity of sizzling fajitas. Fajitas are about as Mexican as Taco Bell. I developed a love of them early in my cooking career when I worked for a spell at Mexicali Rosa's in Montreal and the fajitas there were really good. Piping hot off the grill onto the peppers and onions, steaming and smoking away right to the table. These days skirt is a great Sunday dinner treat to marinate the night before and cook over a blistering hot charcoal grill. Then we slice it really thinly against the grain and serve it with just wilted spinach and a simple tomato and vinegar salad. Or if you want to get creative you can try this recipe below with roasted red peppers agrodolce and gorgonzola grits.

Flank is similiar but less marbled, less assertive in flavor, yet more tender overall if cooked correctly. Flank in French is the bavette, long prized as a quintessential bistro cut. The classic dish is a quickly seared steak finished with caramelized shallots and red wine jus. We love to do a Southern interpretation with caramelized Vidalias, boiled peanuts and a simple red wine jus.

grilled skirt steak with roasted peppers agrodolce and gorgonzola grits

serves 6

get your grill going to medium high heat.


2 Tablespoons raisins

½ cup port wine

2 T chopped fresh flat-leaf parsley

2 T balsamic

2 T extra-virgin olive oil

1 red pepper roasted, peeled and seeded, diced

1 yellow pepper roasted, peeled and seeded, diced

1 T minced garlic

pinch of salt

touch of freshly ground black pepper

  1. Soak raisins in port at room temperature for one hour.
  2. Drain raisins. Discard port.
  3. Mix raisins with remaining ingredients.


4 cups water

1 cup milk

1 cup Quaker Old Fashioned grits

¼ tsp salt

3 Tablespoons crumbled gorgonzola

  1. Mix water and milk in saucepan. Bring to a boil over high heat. Slowly stir in grits and salt. Cook for 20 minutes until thickened.
  2. When plating, garnish each serving with ½ Tablespoon of gorgonzola.

skirt steak

six portions of skirt steak, 5 oz each

¼ t salt

freshly ground pepper

1 T olive oil

  1. drizzle oil over steaks, season with salt and pepper. Grill to medium rare or your preferred temperature.
  2. Let steaks rest for two minutes before slicing.

Assembling final dish

Arrange six plates on your counter. Grits first and then the gorgonzola. Next slice the steak and arrange it next to the grits. Top the steak slices with the agrodolce peppers and serve immediately.

.....Stay tuned for a flank steak recipe coming tomorrow.
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