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I love a bit of skirt

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I love a bit of skirt

I love a bit of skirt

Isn’t it amazing how things change? When I was 16 chasing skirt had a completely different meaning. Now at 52 years-old a piece of skirt becomes something else as a context. It really is one of my favourite cuts of meat. Both the inside and outside skirt steak are the trimmed, boneless portion of the diaphragm muscle attached to the 6th through 12th ribs on the underside of the short plate. It’s covered in a tough membrane that you really need to trim away before cooking. I think it is sort of revered by us consumers as a poor man’s cut, but by Chefs as some of the best of the beast. I really love it. It is flash-fry cooking too. It’s so quick to a finish.

Family dinner time tonight and I made this and wifey made some delicious spuds and roasted Brussels sprouts. Hell yes!!!

I love a bit of skirt
#BillWallaceFriendly as straight out of the freezer the night before.

I love a bit of skirt
I took the tough membrane, cap, off with my pairing knife. It takes some time but it is important to do so as you don’t want this being a chewy steak now do you? This picture is post me trimming off all the membrane and tough ‘cap’, but you’ll note I have left the fatty lines in the steak itself – fat=flavour!!!

I love a bit of skirt
Sea salt, cracked black pepper, some finely minced garlic and a knob of butter. Let that marinate for a few hours in the fridge. When ready to cook take it out of the fridge for about 30 minutes to come up to room temperature.
I love a bit of skirt
I used my cast-iron skillet pan today. Man, I love this thing. It’s a two-handed pick up as so heavy. And it seasons more and more after each cook. Just a wipe round with the tiniest bit of oil and you are set. I just threw in the steak and let the butter melt and then it was game on as everything started sizzling. Skirt cooks fast so don’t leave this long on each side. You could throw in some fresh Thyme or Rosemary of course, but it was purist today.
I love a bit of skirt
Aftr about 5 minues on each side and a little rest out she comes. Check this baby out. Beautifully charred and I a hoping medium-rare inside. We shall see. The smell was bonkers good by the way – butter fried garlic & beef fats, my goodness…
I love a bit of skirt
Well hello there gorgeous. A little sprinkle of sea salt & cracked black pepper and a drizzle of the butter from the skillet pan and serve that bad boy up. My goodness…

And there it was. I love a bit of skirt. Just a brilliant cut of meat you have to try one day. Keep it simple. Just sea salt, cracked black pepper would absolutely be enough to be honest, but occasionally for variety a little garlic or garlic salt is groovy. It’s so simple to prep, cook and plate this meat cut. Get it, and ENJOY!!!

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Brian Kennett

Father of 3. All my kids are mixed, with English-Japanese, and English-Filipino - a recipe in the making there. I have been cooking since a small lad, as guided by my Nan and my Mum - gradually that morphed through exposure to Thai cooking from a lovely lady called Da in Margate. I used to hang out in her restaurant and watch the techniques. So the 1+1= greater than 2 occurred - Mum/Nan/Da - off I went in to the world of Asian cuisine. Moving to Asia in early 2000's clearly has brought that on somewhat - we travel continually, and eat locally and therefore have exposure to more and more new things. I have lived my dream and written a cook book whilst here, an amazing experience and all for a good cause too as I raised a lot of money for charity. My blog is now hopefully turning in to book number 2. Watch this space. I hope you enjoy my passion.