Skirt Steak

Spotted a new, to me, marinade and went for it.
 

 
Picked up some skirt steak and introduced it to Mr. Marinade.
 

 
About four hours later they both met the grill.
 

 
Gave it a few minutes to rest and get ready for the finale.
 

 
The final act.
 

Terrific! I love skirt steak. Aka, "Romanian tenderloin", "fajitas", and if I'm not mistaken, "hanger steak". Could be wrong on the latter, however.

Twinwillow


Terrific! I love skirt steak. Aka, "Romanian tenderloin", "fajitas", and if I'm not mistaken, "hanger steak". Could be wrong on the latter, however.

You are very close....the hanger steak and skirt steak are both cut from the plate portion (belly) of the steer. The skirt steak is the outer portion of the hanger and is not as desirable. The hanger is also located very close to the kidneys and some people think this adds flavor. Besides the names you used correctly it is also know as "aracharra". I love skirt steak and have some defrosting in the fridge right now. It is important to cut it across the grain and not to over cook.

lookin good John.
glad to see you're still chasing skirts at your age.

i definitely cut skirt across the grain, rather than with it.  it's much more tender that way. i've seen a couple of pics on roadfood where steak is being cut with the grain, and i can't help but think it would be even better if it wasn't!

skirt steak is currently "more desirable" than hanger in NJ, since the price is about double that of hanger (supply/demand).  they are both wonderful.

Skirt steak is my favorite cut for fajitas.  I recently split a side of beef with a friend of mine.  When discussing with the butcher how we wanted it cut, I inquired about the skirt and hanger.  He told me "we normally leave that on the cutting floor".  Found this hard to believe, and told him I wanted it anyway (since I'm paying for it).  I don't know if this is normal for the processor to throw it away, but I doubt it.