Don't Be Cowed by Beef Cut Choices
March 18, 2004

One of my favorite grilled meats is the Skirt steak. At the end of a busy day you can’t beat it for ease and satisfaction. Skirt steak is cut from the belly of the cow and it looks like an old fashioned washboard when you take it out of the package. The thin, long skirt is the muscular part of the cow’s diaphragm. Looking at a cow from the side, the chest and belly are basically divided into 3 sections, front to back. Right behind the front legs is the Brisket cut, in front of the hind legs is the Flank cut, and between the two is the Plate. A USDA cut Skirt steak is the one from the Plate.  Skirt steak is full of flavor, loves a quick marinade, and requires only a short visit to the grill. It is critical that the grilled steak be sliced thinly on a diagonal cut for optimal tenderness. While cutting, always keep your elbows out to deflect the frisky fingers that will fly in to snatch the grilled meat right off the cutting board.

You may be more familiar with Flank steak; it is a little bit thicker cut. I find it difficult to detect any flavor or texture differences between Flank steak and Skirt steak. The moment of truth comes at the cash register: Flank sells for $7.99 a pound, and Skirt cut is $4.99 a pound.  You can always find Skirt steak at the P&C on Shelburne Road. I suggest you stockpile some Skirt steak, and the next time you blow in the door hungry, try it with this quick marinade that doubles as a delicious steak sauce.

Rum and Salsa Marinade & Sauce
- 6 ounces of commercial salsa
- 4 ounces soy sauce
- 2 T Rum
- 3 T maple syrup or brown sugar
- 1 teaspoon Chinese five-spice powder (or powdered ginger)

Mix all ingredients in the salsa jar. Pour over 2 pounds of skirt steak for 15 minutes, or up to 4 hours. Pour off marinade into a sauté pan and boil lightly for 10 minutes, stirring often.  Over a hot grill, cook meat 3 minutes on each side.  Let grilled meat rest in foil for 5 minutes. Taste marinade and adjust for seasoning, add 1 T of cream and stir.  Slice meat thinly on a diagonal cut. Serves 4-6.

Kim Dannies is a graduate of La Varenne Cooking School in France. She lives in Williston, VT with her husband, Jeff, and three college–aged daughters who come and go. ©2008