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Pound skirt steak for even texture and cooking

Fine Cooking Issue 22
Photos: Brian Hagiwara
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For a steak that’s easy, quick, and tasty, it’s hard to beat the skirt. Skirt steak is a long belt of meat from the belly of the steer. It’s a thin cut with a visible grain, sort of like a loosely woven version of flank steak. You might not reach for this cut because you’re probably used to buying more familiar types of steak. But skirt steak is extremely flavorful, and the easy trick of pounding it gives the cut a tender texture. Sear or grill it quickly, slice it thin, and you’ll have a lean, juicy steak.

1. Trim the top layer of fat from the steak. Under that fat lies a lean, tasty piece of meat. The little channels of fat will melt away, leaving behind lots of flavor.

2. Slice the steak into even portions. Smaller pieces are easier to pound and to slice for serving.

3. Pound the steak 1/4 inch thick. Pounding helps even out the meat so it cooks faster and is easier to slice. It will be more tender, too.


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