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.
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.
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
Skirt Steak Philly Cheesesteaks
Trim any fat or gristle from your steak
Lightly dust the steak in Jackalope "The Rub" - this is a strong (but DELICIOUS) flavour so don't go overboard!
In a large skillet over high heat, heat 1 Tablespoon oil. Cook to your preferred doneness, about 5 minutes. Flipping once.
Remove steak and let rest loosely tented in alfoil while you proceed.
In a large skillet over medium heat, heat 1 knob garlic butter. As the butter melts and before it starts to burn, add peppers and onion and season with salt. Cook, stirring often, until caramelized, 12 to 15 minutes.
Now that your steak has finished resting. slice into thin strips - it is very important to make sure you are slicing your steak against the grain to ensure it is not chewy.
Re-introduce the steak strips to the pan with the onion and capsicum mixture for one minute to reheat, then remove the steak, onion and capsicum mixture from heat and set aside in a bowl.
Slice in half and butter your baguettes with the remaining garlic butter
Reduce the heat of your skillet to medium, and sear the baguettes butter-side down for 30 seconds. (This step can be completed in advance in an oven or under a grill if you prefer).
Scoop your onion, capsicum and steak mixture onto the bottom half of the baguette, and top with American Cheese. We like to cut the cheese into three strips and slightly overlap for maximum coverage.
Place the top half of the baguette on the bottom half, and push down to help the residual heat melt the cheese. Slice the sandwiches in half and enjoy!