The prized skirt steak comes from the diaphragm muscles of the animal, attached to the 6th through 12 ribs on the underside of the short plate subprimal. It's a long, thin cut of beef, and is often confused with its neighbor, the flank steak, but has an even more intense and beefy flavor. Cook the skirt steak to rare or medium rare, and cut against the grain when serving. We recommend this recipe:
Sweet Onion-Marinated Skirt Steak
Via bonappetit.com. Servings: 4
- 1 small sweet onion, coarsely grated
- 2 tablespoons light brown sugar
- 1 tablespoon distilled white vinegar
- 1 tablespoon olive oil, plus more for grill
- 1 1/4lb skirt steak, cut into 1/2-inch pieces. Get it here.
- kosher salt, freshly ground pepper
- 2 tablespoons finely chopped chives
- flaky sea salt
Combine onion, brown sugar, vinegar, and oil in a large resealable plastic bag. Season steak generously with kosher salt and pepper and add to bag. Seal bag and turn steak to coat. Let marinate at least 20 minutes, or chill up to 2 hours.
Prepare a grill for medium-high heat; oil grate. Remove steak from marinade, pat dry, and grill, turning once, until browned and medium-rare, about 4 minutes. Transfer to a cutting board and let rest 10 minutes. Thinly slice and top with chives and a sprinkle of sea salt.
Recipe by: Alison Roman
Photograph by: Ted Cavanaugh