Revealed: the secret behind skirt steak’s name

Skirt steak, a flavorful and versatile cut of beef, has various names depending on its location and preparation. This article explores the diverse terminology associated with this popular meat, providing insights into its origins and culinary applications.

Arrachera

In Mexico, skirt steak is commonly known as “arrachera.” This term refers to the skirt steak’s location on the cow’s diaphragm, which connects the ribs to the pelvis. Arrachera is often marinated in a spicy blend of chilies, garlic, and lime juice before being grilled or roasted.

Flank Steak

In the United States, skirt steak is sometimes referred to as “flank steak.” While both cuts come from the same area of the cow, flank steak is slightly thicker and has a more pronounced grain. Flank steak is typically grilled or pan-seared and is often used in stir-fries or fajitas.

Hanger Steak

Another name for skirt steak is “hanger steak.” This term is derived from the cut’s location, which hangs from the diaphragm. Hanger steak is known for its intense flavor and is often grilled or roasted to medium-rare.

Inside Skirt and Outside Skirt

Skirt steak can be further divided into two sub-cuts based on its position within the cow’s diaphragm:

• Inside skirt: This cut is located on the inside of the cow, adjacent to the abdominal cavity. It is thinner and more tender than the outside skirt.
• Outside skirt: This cut is located on the outside of the cow, facing the flank. It is thicker and has a more pronounced grain.

Other Names

In addition to the aforementioned terms, skirt steak may also be referred to by other names in different regions or culinary contexts:

• Bavette: This French term refers to the skirt steak’s location in the cow’s diaphragm.
• Cinturón: In Spanish, this term means “belt” and is used to describe the skirt steak’s shape.
• Fajita meat: Skirt steak is a popular choice for fajitas, a Mexican dish consisting of grilled meat and vegetables.

Culinary Uses

Skirt steak is a versatile cut of beef that can be cooked in various ways:

• Grilling: Skirt steak is well-suited for grilling over high heat, resulting in a juicy and flavorful steak.
• Roasting: Skirt steak can be roasted in the oven or on a rotisserie, producing a tender and succulent dish.
• Stir-frying: Thinly sliced skirt steak is a great addition to stir-fries, adding a savory and umami flavor.
• Fajitas: Skirt steak is a popular choice for fajitas, as it can be marinated and cooked quickly.

Takeaways: Unraveling the Nomenclature of Skirt Steak

The diverse terminology surrounding skirt steak reflects its global popularity and versatility. From arrachera in Mexico to hanger steak in the United States, this flavorful cut of beef has earned its place in culinary traditions worldwide. Understanding the different names and sub-cuts of skirt steak empowers home cooks and food enthusiasts to make informed choices when selecting and preparing this delicious meat.

Frequently Asked Questions

What is the difference between skirt steak and flank steak?

While both skirt steak and flank steak come from the cow’s diaphragm, flank steak is slightly thicker and has a more pronounced grain. Skirt steak, on the other hand, is thinner and more tender.

What is the best way to cook skirt steak?

Skirt steak is best cooked over high heat, either grilled or roasted. This method helps preserve its juiciness and flavor.

What are some popular marinades for skirt steak?

Skirt steak can be marinated in a variety of sauces and seasonings to enhance its flavor. Some popular marinade options include:

• A mixture of olive oil, garlic, lime juice, and cilantro
• A blend of soy sauce, brown sugar, and ginger