Skirt and Flank Beef Steak

Flank Steak and Skirt Steak ARE different.

They do both come from the same region of the beast, the bottom of the stomach, the skirt is towards the front of the animal and the flank towards the rear. The skirt is a long thin strip of beef and the flank is more ‘steak’ like. Both are full flavoured and both need to be treated with respect or both will give a very tough result. However, in Australia this whole thing has become a bit fraught and it is very hard to find both, you will find Skirt, but rarely will you find Flank.

Skirt Steak before marinade

Skirt Steak before marinade

Regardless, Flank and Skirt are cheap or should be, cheap cuts of meat. It is a dry almost fat free piece of heavily grained beef and will require care to both prepare and cook. It is best marinaded for a good few hours and then quickly cooked on a grill plate, BBQ or under a griller.

The flavour of the steak is great, very rich, beefy and must be eaten rare. I suggest for a family meal, two of these will be enough to feed six to eight people. I paid $6.50 per kilo at a butcher in the Asian section of the shopping centre, each piece weighed about 1 kilo.

  1. Steak mallets are useful, I am not convinced that it is necessary, but if you have faith in the ability of the mallet to break up course graining in the meat, then do it. I have also read that it can help to retain the shape of the cut? I preferred not to use a mallet.
  2. The marinade I used was as follows.

3/4 cup of olive oil. I used EVO

1/4 cup red wine vinegar

1 tblspn of Worcestershire Sauce (usually these sauces have sugar as part of the ingredient)

1 tblspn of soy sauce (replaces the salt)

2 cloves of garlic chopped

1 tblspn of chopped thyme leaves

1 desertspoon of dijon mustard

Mix all together and pour over the steaks that you have placed in a non reactive dish (I used a white ceramic dish) turn the meat a few times in marinade and cover with plastic film, place in the refrigerator for a minimum of four hours, but for preference overnight.

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  1. I cooked mine on a ridged grill plate that I knew I could heat to pulsating, the pan has been well used and so I had a surface. No need to oil. Put the plate on a good 4 – 5 minutes before and allow to heat well. Remove the steaks from the dish, which should have been allowed to be at room temperature for an hour or so before cooking. Use a piece of kitchen paper and pat dry. Lower onto the grill plate and cook for five minutes on high heat on each side. Remove the meat from the grill and place on a board, cover loosely with foil and allow to rest for 10 minutes.
  2. Carve the meat across the grain in thin slices, the meat should be rare, not raw. Serve on the board. I would not suggest using the marinade as a sauce, it has done its work. Accompany with a good mustard, perhaps some caramelised onions and a salad. I served it with some smashed potato, small baby Pontiacs that were simply boiled, smashed with some olive oil, garlic, parmesan, chopped parsley, salt and pepper.

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~ by peterwatsonfood on September 25, 2014.

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