Toasted Crostini with Skirt Steak, and Blue Cheese: Holy Trinity?
Dinner tonight was three new recipes that I was testing on the family. I grabbed an amazing lump of skirt steak (AKA Hangar Steak, Onglet Steak, Bavette Steak, Chef Cut…). Skirt Steak is fast becoming one of my all-time favorite bits of meat to cook with is skirt. It’s a pain to prep, and it becomes a bit gnarly removing the connector between the two hanger steaks.
It will also likely need lots of fat trimming. But if it is cleaned up already it is seriously simple to cook. Season well with sea salt & cracked black pepper, 2-3 minutes a side on a super high heat skillet, rest, and carve across the grain: done! Easy.
This is an interesting read from the Food Network: Comparing Flank Steak to Skirt Steak.
Toasted Crostini ‘w’ Skirt & Blue Cheese
Have a look at those bad boys. Wafer-thin, medium-rare Skirt Steak (Pink2Pink), on top of a toasted crostini and then a crumble of blue cheese. Get out of town!!! Amazing!!! Flavor and textures are all over the place… Delicious.
Here we go:
- Thinly slice a baguette on the angle to give a larger serving area;
- Drizzle on both sides with olive oil and in the oven until crisped and golden brown;
- Make sure your steak is up to room temp, and then season your Skirt Steak with sea salt & cracked black pepper;
- Heat your skillet up – I added a little Wagyu beef dripping to get things going and get that shirt in;
- Cook this for like 3-4 minutes per side at high heat and then rest for 10 minutes;
- Slice it as thin as you can, paper-thin if possible and your knife is sharp enough;
- Lay some of those super-thin slices on the toasted crostini and give a sprinkle of a little more sea salt & cracked black pepper;
- Crumble over some blue cheese and serve up.
They smell incredible, look amazing, and taste off-the-charts good. Toasted Crostini ‘w’ Skirt & Blue Cheese. A must for our next ChillaxBBQ. Some lucky guinea pigs at home today are the first to try this new recipe. It’s a cracker. We’ll surely be seeing this one again on a plate near you soon – ENJOY!!!
Skirt Steak: What Is It?
Skirt steak is a long, thin, ribbon-like cut that is taken from the cow or steer’s plate (belly), which is located immediately below the rib. The “pleated” appearance of the steak, which gives it its name, is caused by the muscle fibers being visible.
A complete skirt steak has a thickness of around 1/2 inch and weighs between 1 and 2 pounds. Two “inside” and two “outside” skirt steaks are produced by the animal. While the outside steak is thicker and marginally more tender, this cut typically ends up in restaurant kitchens, don’t worry, both are wonderful and with appropriate cooking, you probably won’t be able to distinguish between them.
Skirt steak is made from a muscle that receives a lot of exercise, making it relatively lean and full of taste. You can clearly see the muscle fibers crisscrossing the meat; these are what give the steak its unique chew.
This also implies that it’s crucial to cook it at the right temperature: Overcooking can result in dryness and toughness while undercooking will fail to fully soften the muscle fibers. The ideal is at least medium-rare, but not more than medium.
About Blue Cheese…
Blue cheese is a type of cheese known for its distinct flavor and characteristic blue or green veins of mold running through it. The veins are typically a type of mold called Penicillium, which gives the cheese its signature appearance and tangy taste. This mold is intentionally introduced during the cheese-making process.
There are several varieties of blue cheese, each with its own unique flavor profile. Some popular types of blue cheese include:
Roquefort:
A famous French blue cheese made from sheep’s milk and aged in limestone caves. It has a strong, sharp flavor and crumbly texture.
Gorgonzola:
An Italian blue cheese that comes in two main varieties: Gorgonzola Dolce (sweet and creamy) and Gorgonzola Piccante (sharp and crumbly). It is often used in salads, pasta dishes, and as a topping for steaks.
Stilton:
A traditional English blue cheese with a crumbly texture and rich, mellow flavor. It’s typically enjoyed with crackers or bread.
Danish Blue:
Also known as Danablu, this Danish blue cheese has a creamy texture and a milder flavor compared to some other blue cheeses.
Cabrales:
A Spanish blue cheese that’s traditionally made from a blend of cow’s, sheep’s, and goat’s milk. It has a bold, tangy taste.
Blue cheese is often used in various culinary applications, such as in salads, dressings, dips, sauces, and as a topping for burgers and steaks. Its strong flavour can add a distinctive kick to dishes, and it pairs well with fruits like pears and apples, as well as nuts like walnuts and pecans.
Due to its unique taste and appearance, blue cheese can be an acquired taste for some individuals. It’s worth trying a few different varieties to find the one that suits your palate the best.
About Skirt Steak…
Skirt steak is a type of beef steak that comes from the plate section of the cow, specifically from the diaphragm muscle. It’s known for its intense flavor and relatively loose texture, making it a popular choice for grilling and marinating. Skirt steak is often used in Mexican and Tex-Mex cuisine for dishes like fajitas, as well as in other cuisines around the world.
Here are a few key points about skirt steak:
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Texture and Flavor: Skirt steak has a coarse texture with long muscle fibers. It’s a relatively tough cut of meat, but when cooked properly, it becomes tender and flavorful. It’s prized for its rich, beefy taste.
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Preparation: Due to its texture, skirt steak benefits from marinating before cooking. Marinating helps to tenderize the meat and infuse it with additional flavor. Common marinade ingredients include citrus juices, soy sauce, garlic, herbs, and spices.
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Cooking Methods: Skirt steak is best cooked quickly over high heat. Grilling, broiling, and searing are popular methods. It’s important not to overcook skirt steak to maintain its tenderness. Medium-rare to medium is usually the recommended doneness.
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Cut: There are two main types of skirt steak: inside skirt and outside skirt. Inside skirt is thinner and more tender, while outside skirt is thicker and has a stronger beef flavor. Both cuts are delicious but may require slightly different cooking times and techniques.
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Serving: Once cooked, skirt steak should be sliced thinly against the grain to further enhance its tenderness. This helps to break up the long muscle fibers and make each bite more enjoyable.
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Dishes: Skirt steak is commonly used in fajitas, where it’s marinated, grilled, and served with tortillas and various toppings like peppers, onions, and guacamole. It’s also used in salads, sandwiches, and stir-fries.
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Availability: Skirt steak might not be as widely available as more common cuts like ribeye or sirloin. However, it’s worth seeking out at butcher shops or specialty grocery stores.
