Skirt steak’s disguise: what’s it really called?
What To Know
- Whether you call it onglet, arrachera, fajita meat, flap steak, inside skirt steak, or outside skirt steak, this cut is a culinary gem that deserves a place in your kitchen.
- From the streets of Mexico to the fine dining tables of Paris, skirt steak is a culinary treasure that has earned its place as a beloved ingredient.
- The inside skirt steak is smaller and more tender than the outside skirt steak.
Skirt steak, a flavorful and relatively inexpensive cut from the diaphragm of the cow, goes by various names around the world. Its moniker may differ depending on the region, culture, and culinary traditions.
Hangar Steak: A French Delicacy
In France, skirt steak is known as “onglet,” meaning “little tongue.” This name reflects the cut’s elongated, tongue-like shape. Onglet is highly prized for its intense flavor and is often served grilled or roasted.
Arrachera: A Mexican Fiesta
In Mexico, skirt steak is called “arrachera.” This cut is marinated in a blend of spices and grilled over an open flame. Arrachera is a staple of Mexican street food and is commonly served with tacos, burritos, and quesadillas.
Fajita Meat: A Tex-Mex Treat
In the United States, skirt steak is often associated with fajitas. This Tex-Mex dish features thin strips of grilled skirt steak marinated in a flavorful blend of spices. Fajita meat is typically served with tortillas, onions, peppers, and various toppings.
Flap Steak: A Versatile Cut
In some regions, skirt steak is also known as “flap steak.” This name refers to the cut’s thin, flap-like appearance. Flap steak is a versatile cut that can be grilled, roasted, or stir-fried.
Inside Skirt Steak: A Hidden Gem
The inside skirt steak, also known as the “inside flap,” is a smaller and more tender cut than the regular skirt steak. It is often used in high-end restaurants for its rich flavor and melt-in-your-mouth texture.
Outside Skirt Steak: The Workhorse Cut
The outside skirt steak, also known as the “outside flap,” is the larger and tougher portion of the skirt steak. It requires longer cooking times to become tender but is perfect for dishes like barbacoa or slow-cooked stews.
Skirt Steak: A Global Culinary Delight
Regardless of its name, skirt steak remains a popular cut around the world. Its versatility, flavor, and affordability make it a favorite among home cooks and chefs alike. Whether you call it onglet, arrachera, fajita meat, flap steak, inside skirt steak, or outside skirt steak, this cut is a culinary gem that deserves a place in your kitchen.
The Many Faces of Skirt Steak
The following list provides a summary of the different names for skirt steak around the world:
- France: Onglet
- Mexico: Arrachera
- United States: Fajita meat
- Some regions: Flap steak
- Inside skirt steak: Inside flap
- Outside skirt steak: Outside flap
Final Note: Embracing the Diversity of Skirt Steak
The diverse names for skirt steak reflect the global reach and cultural significance of this versatile cut. From the streets of Mexico to the fine dining tables of Paris, skirt steak is a culinary treasure that has earned its place as a beloved ingredient. Embrace the many faces of skirt steak and enjoy its unique flavor and versatility in all its forms.
Popular Questions
1. What is the best way to cook skirt steak?
Skirt steak can be cooked in various ways, including grilling, roasting, stir-frying, and slow-cooking.
2. What is the difference between inside and outside skirt steak?
The inside skirt steak is smaller and more tender than the outside skirt steak.
3. What are some popular dishes that use skirt steak?
Skirt steak is commonly used in fajitas, tacos, burritos, and quesadillas. It is also used in dishes like barbacoa and slow-cooked stews.
4. What is the nutritional value of skirt steak?
Skirt steak is a good source of protein, iron, and zinc.
5. How do I choose the best skirt steak?
Look for skirt steaks that are bright red in color and have a fine grain.
