How to Cut Skirt Steak for the Most Delicious Tacos Ever

Skirt steak: it’s the undisputed champion of taco fillings, renowned for its intense beefy flavor and satisfying chew. But to truly unlock its potential in your tacos, you need to master the art of cutting it correctly. It’s not just about hacking away at the meat; it’s about understanding the muscle fibers and slicing against the grain to achieve maximum tenderness and flavor in every bite. This comprehensive guide will walk you through everything you need to know to cut skirt steak for tacos like a pro.

Table of Contents

Understanding Skirt Steak: Inside and Out

Before we even pick up a knife, let’s delve into what makes skirt steak so special. Skirt steak is a cut of beef from the diaphragm muscles of the cow. There are two types: inside and outside. Outside skirt steak is generally considered more desirable because it’s wider, thicker, and more tender than inside skirt steak. However, both offer fantastic flavor.

Knowing the difference is key, especially when sourcing your meat. Outside skirt steak is often more expensive and harder to find, but if you can get your hands on it, the extra effort is worth it. Inside skirt steak, while slightly tougher, is still a great option, especially if you employ the right techniques for tenderizing and slicing, which we’ll cover later.

The defining characteristic of skirt steak is its pronounced grain. This refers to the long, visible muscle fibers running lengthwise through the meat. This grain is what contributes to the chewiness of the steak if not cut properly.

Identifying the Grain Direction

Locating the grain is your first order of business. Look closely at the surface of the skirt steak. You’ll see clear lines running in one direction. This is the grain. You want to cut across these lines, perpendicular to them, to shorten the muscle fibers and make the meat easier to chew.

Always take a moment to analyze the grain before you start cutting. Sometimes, the grain might slightly change direction along the length of the steak, especially with larger pieces of outside skirt. Be prepared to adjust your cutting angle accordingly.

Inside vs. Outside Skirt Steak: What to Look For

Distinguishing between inside and outside skirt steak isn’t always straightforward, but here are some helpful tips:

Size: Outside skirt steak is usually wider and longer than inside skirt steak. It can be up to 24 inches long, while inside skirt steak is generally shorter and narrower.
Thickness: Outside skirt steak is typically thicker than inside skirt steak.
Membrane: Inside skirt steak often has a tougher membrane on one side that needs to be removed. Outside skirt steak might have some membrane, but it’s usually thinner and easier to trim.
Shape: Outside skirt steak tends to be more uniform in shape, while inside skirt steak can be more irregular.

If you are unsure which type you have, ask your butcher. They can readily identify the cut and provide advice on how to prepare it.

Preparing Skirt Steak for Cutting: The Essentials

Before you grab your knife, a little preparation goes a long way. This involves trimming excess fat and silver skin, and potentially tenderizing the meat.

Trimming: Fat and Silver Skin Removal

Skirt steak often comes with some excess fat and a thin, silvery membrane (silver skin) on one or both sides. While a little fat is desirable for flavor, too much can make the steak greasy. The silver skin is tough and doesn’t break down during cooking, so it’s best to remove it.

To trim the silver skin:

Use a sharp knife (a boning knife or fillet knife works well) to carefully slide under the edge of the silver skin.
Gently lift the silver skin and angle the blade slightly downward.
Slide the knife along the membrane, separating it from the meat. Use a sawing motion if needed, but be careful not to cut into the steak itself.
Continue until all the silver skin is removed.

To trim excess fat:

Use your knife to trim away any large pieces of fat that are uneven or excessive.
Leave a thin layer of fat for flavor, but avoid large clumps that will render and make the steak greasy.

Tenderizing Techniques: Marinades and Mechanical Methods

Skirt steak, especially inside skirt, can benefit from tenderizing. There are two main approaches: marinades and mechanical tenderizing.

Marinades:

A good marinade not only adds flavor but also helps to break down the muscle fibers, making the steak more tender. Acidic ingredients like citrus juice, vinegar, or yogurt are key for tenderizing. Other common marinade ingredients include oil, soy sauce, garlic, herbs, and spices.

Marinate the skirt steak for at least 30 minutes, but ideally for several hours or even overnight. Avoid marinating for too long, as the acid can start to break down the proteins too much, resulting in a mushy texture.

Mechanical Tenderizing:

This involves physically breaking down the muscle fibers. You can use a meat mallet or a Jaccard tenderizer (a tool with multiple small blades that pierce the meat).

Meat Mallet: Place the steak between two sheets of plastic wrap and pound it evenly with the flat side of the mallet. Be careful not to pound too hard, as you don’t want to flatten the steak too much.
Jaccard Tenderizer: Simply press the tenderizer into the steak, covering the entire surface. This creates small punctures that help to tenderize the meat.

Both methods can be used independently or in conjunction with a marinade for maximum tenderization.

The Art of the Cut: Step-by-Step Guide

Now for the main event: cutting the skirt steak. The goal is to slice the steak against the grain into thin, manageable strips.

Choosing the Right Knife: Sharpness is Key

The most important tool for cutting skirt steak is a sharp knife. A dull knife will tear the meat and make it difficult to achieve clean, even slices. A chef’s knife, a slicing knife, or even a boning knife can work well, as long as it’s sharp.

Before you start, ensure your knife is properly sharpened. A honing steel can help to maintain the sharpness of your knife between sharpenings.

Slicing Against the Grain: The Golden Rule

As we’ve emphasized, slicing against the grain is paramount. This shortens the muscle fibers, making the meat significantly more tender and easier to chew.

Place the skirt steak on a clean cutting board.
Identify the direction of the grain.
Using your sharp knife, begin slicing the steak perpendicular to the grain.
Aim for slices that are about 1/4 to 1/2 inch thick. This thickness provides a good balance of tenderness and texture.
Continue slicing until you’ve cut the entire steak.

Dealing with Varying Grain Directions

As mentioned earlier, the grain of skirt steak can sometimes change direction along its length. If this happens, you’ll need to adjust your cutting angle accordingly.

Don’t be afraid to rotate the steak as you slice to maintain a consistent angle against the grain.
In some cases, you might need to cut the steak into smaller sections to make it easier to manage.

Slicing Techniques for Optimal Tenderness

Beyond just cutting against the grain, there are a few other techniques you can use to maximize tenderness:

Slight Angle: Instead of cutting straight down, try slicing at a slight angle (around 45 degrees). This can further shorten the muscle fibers.
Consistent Thickness: Aim for consistent slice thickness to ensure even cooking and a uniform texture.
Sharpness Matters: A sharp knife is essential for clean cuts that don’t tear the meat.

Cooking Skirt Steak for Tacos: Achieving Perfection

Once you’ve expertly cut your skirt steak, it’s time to cook it. Skirt steak is best cooked quickly over high heat.

Grilling, Pan-Searing, and Broiling

Grilling: Grilling imparts a smoky flavor that pairs perfectly with tacos. Preheat your grill to high heat. Grill the skirt steak for 2-3 minutes per side for medium-rare, or longer depending on your desired level of doneness.
Pan-Searing: Pan-searing is another great option. Heat a heavy-bottomed skillet (cast iron is ideal) over high heat. Add a small amount of oil and sear the skirt steak for 2-3 minutes per side.
Broiling: Broiling is a quick and easy way to cook skirt steak. Preheat your broiler to high heat. Place the skirt steak on a broiler pan and broil for 2-3 minutes per side.

Regardless of your cooking method, avoid overcooking the skirt steak. It’s best served medium-rare to medium for optimal tenderness.

Resting the Meat: An Important Step

After cooking, let the skirt steak rest for 5-10 minutes before serving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful final product. Cover the steak loosely with foil while it rests.

Final Touches: Dicing or Serving in Strips

After resting, you have two options: you can either dice the skirt steak into small pieces for easy scooping into tacos, or serve it in strips.

Dicing: If you prefer diced meat, simply cut the sliced steak into small cubes after it has rested.
Strips: If you prefer strips, serve the slices as they are.

Serving Your Skirt Steak Tacos: Toppings and More

Now for the best part: assembling your tacos! Skirt steak tacos are incredibly versatile and can be topped with a variety of ingredients.

Classic Taco Toppings

Some classic taco toppings include:

Onions: Diced white or red onions add a sharp, pungent flavor.
Cilantro: Fresh cilantro provides a bright, herbaceous note.
Lime: A squeeze of fresh lime juice brightens the flavors and adds a touch of acidity.
Salsa: Choose your favorite salsa, from mild to fiery.
Guacamole: Creamy guacamole adds richness and healthy fats.
Pickled Onions: Pickled red onions bring a tangy sweetness.

Beyond the Basics: Creative Taco Combinations

Don’t be afraid to get creative with your taco toppings. Here are a few ideas:

Grilled Pineapple: Adds a sweet and tangy element.
Cotija Cheese: A salty, crumbly cheese.
Radishes: Thinly sliced radishes provide a crisp, peppery bite.
Spicy Mayo: Adds a creamy kick.
Roasted Corn: Adds a sweet and smoky flavor.

The possibilities are endless. Experiment with different combinations to find your perfect taco!

By following these steps, you’ll be able to cut skirt steak like a pro and create the most delicious tacos you’ve ever tasted. From understanding the importance of cutting against the grain to selecting the right toppings, every detail contributes to the ultimate taco experience. Enjoy!

Why is cutting skirt steak correctly important for tacos?

Cutting skirt steak correctly is crucial for achieving the most tender and flavorful tacos. The muscle fibers in skirt steak run lengthwise, and if cooked whole, these fibers can make the meat tough and chewy. By slicing against the grain, you shorten these fibers, making each bite much easier to chew and more enjoyable.

Slicing against the grain breaks down the meat’s structure, allowing it to absorb marinades and cooking sauces more effectively. This results in a more flavorful and juicy taco filling, as the seasoning penetrates deeper into the meat rather than just coating the surface. Properly cut skirt steak ensures a superior texture and enhanced taste experience.

What does “cutting against the grain” actually mean?

“Cutting against the grain” means to slice the meat perpendicular to the direction of the muscle fibers. Imagine the muscle fibers as long strands running lengthwise down the steak. To cut against the grain, you need to slice across those strands, creating shorter, more tender pieces.

Visually, look closely at the skirt steak; you’ll see faint lines running in one direction. Orient the steak so these lines are running horizontally. Then, use a sharp knife to slice vertically, going against the direction of those lines. This creates shorter muscle fibers for easier chewing.

How can I identify the grain of skirt steak?

Identifying the grain of skirt steak requires a close inspection of the meat’s surface. Look for the faint lines that run lengthwise down the steak. These lines indicate the direction of the muscle fibers. They might not always be perfectly straight, but you should be able to discern a general direction.

Sometimes, the grain can be easier to see after the steak has been lightly seared or cooked on one side. The heat tends to make the muscle fibers more visible. If you’re still unsure, try gently pulling the meat apart with your fingers; it will naturally separate along the grain, revealing its direction.

What is the best knife to use for cutting skirt steak?

The best knife for cutting skirt steak is a sharp chef’s knife or a slicing knife with a long, thin blade. A sharp knife is essential for clean cuts that don’t shred the meat. A longer blade allows you to make consistent, even slices across the entire width of the steak.

A chef’s knife, typically 8-10 inches long, offers versatility and control. A slicing knife, often with a slightly pointed tip, is designed specifically for carving and slicing meats. Avoid using a serrated knife, as it can tear the meat fibers instead of slicing them cleanly.

Should I cut skirt steak before or after cooking it?

It’s generally recommended to cut skirt steak after cooking it. Cooking the skirt steak whole allows it to retain more of its juices, resulting in a more tender and flavorful final product. It also gives you more flexibility in cooking it to your desired level of doneness.

Trying to cut the raw skirt steak into strips can be difficult and messy, and it can also dry out the meat during the cooking process. By cooking it whole and then slicing against the grain immediately after cooking, you’ll maximize tenderness and flavor for your tacos. Be sure to let it rest briefly after cooking to allow the juices to redistribute before slicing.

How thin should I slice the skirt steak for tacos?

The ideal thickness for slicing skirt steak for tacos is typically between 1/4 and 1/2 inch. This thickness allows for easy chewing and ensures that the meat is tender and doesn’t become too tough or chewy in the taco. Slicing it too thin can cause it to dry out quickly.

Aim for consistent slices to ensure even cooking and a uniform texture in each taco. A sharp knife is crucial for achieving these thin, even slices. Remember to always slice against the grain, regardless of the thickness, to maximize tenderness.

What are some tips for keeping skirt steak tender when cooking it for tacos?

To keep skirt steak tender when cooking it for tacos, start with a high-quality cut of meat and marinate it for at least 30 minutes, or preferably longer (up to 24 hours). A marinade helps to break down the muscle fibers and infuse the meat with flavor, resulting in a more tender and juicy result. Acidic ingredients like lime juice or vinegar in the marinade help tenderize the meat.

Avoid overcooking the skirt steak, as this will make it tough and dry. Cook it quickly over high heat to medium-rare or medium doneness. Let the steak rest for a few minutes after cooking before slicing it against the grain. This allows the juices to redistribute, resulting in a more tender and flavorful taco filling.