Skirt Steak Philly Cheesesteaks
Steak isn't all Rib Fillet, Porterhouse, Eye Fillet and Rump.
For instance, over the past 18 months we have seen a huge surge in the popularity of rump cap - the tender, top of a whole rump (the bit with all that gorgeous marbling in it). Skirt steak, like rump cap is a lesser known cut that is full of flavour and tender enough to use as a steak cut when cooked correctly.
And best of all - it's cheap as chips!
This week we will be populating our recipe section with some easy ways to make the most out of skirt steak (including a steak recipe!). But for now, we've teamed out with our pals at Brasserie Bread to bring your our take on Philly Cheesesteaks.
Philly Cheesesteaks are a sandwich made from thinly sliced pieces of beefsteak and melted cheese in a long hoagie roll. A popular regional fast food, it has its roots in the U.S. city of Philadelphia, Pennsylvania.
Important Tips:
When cooking skirt steak, it is imperative you slice it against the grain.
In the photo above, you can see that the muscle fibers run from left to right. By cutting against the grain, we want to cut through the fibers and shorten them, rather than cut in the same direction that they run. This makes it easier to chew through, since a lot of the hard work of breaking up the muscle fibers has already been done for you.
Slicing meat with the grain (or in the same direction as the muscle fibers), however, leaves you with a chewier piece of meat, one that could have been more tender if it was just sliced differently.
Trimming:
As a secondary cut, instead of intramuscular fat you will find most of Skirt Steaks fat on the outside of the meat. This fat can be masking the presence of gristle, we recommend trimming as much of it off as possible for this recipe. Skirt steak is flavourful enough without needing to rely on its fat for flavour.
Pictured: Trimmed Skirt Steak
