It’s a more expensive piece of meat than the flap steak, and is used more widely. Steak eaters love skirt steak for its strong beefy flavor. When cooked and cut properly, the meat will become tender. It has a very thick grain (wider muscle fibers), with fat between these layers. The steak is a long, relatively thin or flat cut that is fairly lean and tough, but thicker than flap meat. Both inside and outside skirt steaks have the same flavor profile and texture. The outside cut will commonly be sold to commercial operations as a steak on restaurant menus, so the inside cut is what you will find available for purchase. It can actually come from two separate muscles within the abdominal cavity and/or chest area near the diaphragm, which produces an inside skirt steak and an outside skirt steak. Skirt steak is flavorful a cut of beef from the plate of the cow, between the brisket and flank areas, just below the rib cut/rib cage. In the image below, the blue indicates the grain of the meat and the yellow indicates where you should cut. “The grain” refers to the long striations of muscle fibers in a particular cut of meat and the direction in which they run. Cutting Across the Grainįlap meat must be sliced thinly across the grain. Keep an eye on this meat when cooking, as it is quite thin and will overcook quickly. It should be cooked over high temperatures with a dry heat cooking method to medium rare, or it will become tough. It can be grilled on a grill pan inside or on your outdoor grill.įlap meat is most commonly used for sliced and chopped applications, like steak tacos, stir fry, and quesadillas. This ranchera meat recipe shows you how to make your own authentic carne asada at home. The most common usage for flap meat is carne asada. I have also seen it in some Asian markets labeled as “stir-fry meat.” How to Use Flap Meat I’m located on the west coast and have found it at Costco, Whole Foods, local butcher shops, and my neighborhood Mexican markets. See the illustration below.įlap meat can be purchased from your local butcher or from a grocery store with a well-stocked meat section. It’s an extension of the T-bone and Porterhouse steaks. This is the same area the flank steak comes from, but flap meat comes from a bit further back, close to the round and shank. This cut of beef comes from the bottom sirloin butt of the cow.
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