Also indexed as: Hanger Steak
Preparation, uses, and tips
Skirt steak can be cooked using either moist heat or dry heat, if marinated first.
Marinades are seasoned liquids containing tenderizing ingredients, and include either acidic
foods such as lemon juice, wine, vinegar, and tomato juice, or natural tenderizers such as pineapple, papaya, or ginger. To marinate, place the skirt steak in an
acid-resistant container; add the marinade—1/4 to 1/2 cup (59–118ml) for each 1 to
2 pounds (0.45–0.90 kg)—and turn the steak to make sure the marinade touches all
surfaces. Cover and marinate in the refrigerator for six hours or overnight. Marinades may be
added to skirt steak while cooking, but never consume marinades that have come in contact with
raw meat unless they have been thoroughly cooked to destroy all microorganisms.
Broil
Marinate the steak, then preheat the broiling element. Place the steak on a broiler pan 2
to 4 inches (5–10cm) from the heat source. Broil for five minutes, turn, and broil the
other side five minutes for rare, allowing more time for medium. Remove the steak when it
reaches the desired degree of doneness.
Grill
Marinate the steak and then place it directly over the heat source. Grill for four minutes,
then turn and grill for four minutes on the other side for rare, longer for medium.
Pan-broil
Marinate the steak, and then heat a skillet on the stovetop over medium-high heat until
hot. Place the steak on the skillet and cook 8 to 10 minutes, turning once. Remove the skirt
steak when it reaches the desired degree of doneness.
Pan-fry
Cut the skirt steak against the grain into four pieces. Then heat oil in a skillet over
medium-high heat and sauté two minutes on each side.
Braise
Heat oil in a skillet and brown the skirt steak on both sides. Add cooking liquid and
seasonings. Reduce heat and simmer until tender, 1 1/4 to 1 3/4 hours.
Buying and storing tips
Look for skirt steak that has a clear, red color. The normal color of beef is purplish-red,
but it takes on a cherry-red hue, known as the “bloom,” when exposed to oxygen.
While the exterior is bright red, the interior of the meat retains this darker color.
Vacuum-packed skirt tip steak also shows this purplish color.
Packaged skirt steak should be cold and the packaging should be free of punctures or tears;
vacuum-packed steak should have its seal intact. The beef should be firm to the touch. Check
the label for the “sell-by” date and make sure to buy the meat before or on that
date.
Store skirt steak in its original packaging in the coldest part of the refrigerator, where
it will keep for 3 to 4 days. It may be frozen in this packaging for up to two weeks. For
longer storage, wrap the steak in heavy-duty aluminum foil, freezer paper, or freezer bags.
Skirt tip steak will keep 6 to 12 months in the freezer. Defrost the steak in the
refrigerator, allowing 12 to 24 hours, depending on size. Cook as soon as possible after
defrosting.
Varieties
Skirt steak is also known as the “butcher steak” because it’s rarely
found on meat counters—the butcher takes this one home.
Hanger steak is so named because it is part of the diaphragm muscle that hangs between the
loin and the ribs. Like skirt steak, hanger steak is a grainy, fatty cut that turns out
beautifully if it’s well-marinated before cooking.