The tough composition of skirt steak makes it ideal for cooking it as medium-rare or rare. In the above picture, how could he have cut it that wouldn't have been against the grain? Slice the meat against the grain, holding the knife at a 45 degree angle as you cut. Your knife will cut parallel with the fibers to cut with the grain. When cutting against the grain, you should cut through the fibers, thus shortening them, rather than cutting in the direction they run. Skirt steak is now the second most expensive cut of beef, wholesale, with only the tenderloin costing more. Serve with vegetables or your favorite side, or add to a fajita mix. March 31, 2021. Why you need to Slice Grain against the Meat . Why Slicing Against the Grain Is Important. This cuts through the muscle fibers, shortening them to the length of the slice. First, make sure your steak needs to be sliced against the grain! Cutting Skirt Steak With a skirt steak, slicing it is a great option to cut it down. Share. Cut the skirt steak against the grain at a 45-degree angle and serve. Is it a flank, london broil, brisket, flatiron, skirt or other cut typically served sliced instead of whole? Against the Grain 101. Follow this easy steak cutting tutorial to get juicy, tender results from these tasty... We're asked how to cut a skirt steak or how to cut a flank steak often. When cooked over high heat and sliced thinly against the grain, this inexpensive cut can be incredibly rewarding. After a few hours marinating in the fridge I grilled the skirt steak for 3 minutes per side and then let it rest for about 5 minutes before slicing. This will give you the starting point to slice it right. After going through all of the trouble to find the best steak and cook it to perfection, the last thing you want to do is ruin your eating experience by cutting it poorly. You should cut steak with the sharpest knife available. Daten über Ihr Gerät und Ihre Internetverbindung, darunter Ihre IP-Adresse, Such- und Browsingaktivität bei Ihrer Nutzung der Websites und Apps von Verizon Media. There are two additional ways to tenderize skirt steak: chemical and mechanical. When cooking skirt steak, it is imperative you slice it against the grain. Copy link. This allows for a more tender bite when eating the product. The most critical element of slicing meat relates to slicing it against the grain, which we'll get into shortly. It is believed that fajitas (referring to a preparation of food) may have dated back to the 1930s in the ranch lands of South and West Texas. Slicing steak is considered to be a way of stretching out the cut of meat to feed more people, as you won't need to buy individual steaks for every single person on the table. Sie können Ihre Auswahl jederzeit ändern, indem Sie Ihre Datenschutzeinstellungen aufrufen. Whether it’s a Porterhouse, hanger, skirt, or anything else, cutting against the grain remains valid. 3. When you cut the steak against the grain, you shorten the muscle fibers, which makes for a very tender bite. No one wants that. Make... Make thin slices. With leaner cuts, like sirloin, the grain can be a little harder to identify. The key is to cut against the grain. But in a flank steak, the muscle fibers are prominent and easy to spot, and they also tend to all run in the same direction, as I demonstrate in the video above. During cattle roundups, cows were butchered regularly to feed the hand… You can clearly see it in the raw steak (look at those lines), but you can still see it in a cooked steak. Cutting skirt steak can be quite the ordeal. But some cuts have fibers running in different directions, making it difficult to identify the grain. Durch Klicken auf "Alle akzeptieren" stimmen Sie zu, dass Verizon Media und unsere Partner Informationen durch die Nutzung von Cookies und ähnlichen Technologien auf Ihrem Gerät speichern und/oder darauf zugreifen und Ihre personenbezogenen Daten verarbeiten, um personalisierte Werbung und Inhalte anzuzeigen, für die Messungen von Werbung und Inhalten, für Informationen zu Zielgruppen und zur Produktentwicklung. First, find the direction of the grain (which way the muscle fibers are aligned), then slice across the grain rather than parallel with it. Make sure to take a good look at your steak before cutting into them. What exactly is “the grain,” and why it is so important t But for your plate, it just means tough, chewy meat. The most important cuts of steak to slice against the grain are flank, brisket, flat iron, skirt, and any other cut typically served sliced instead of whole. You will see a parallel pattern on the piece of meat. For skirt steak, you might only need to sear for about 1 1/2 minutes per side, depending on how thin your cut is. The muscle fibers in these cuts are bundled more closely, and though quality plays an important role in how tender your meat is, cutting against the grain can be the difference between a tender and delicious dish, and a meal that is tougher than leather. The key to great skirt steak, (as well as to a great life) is to, in the immortal words of Garth Brooks, “Go Against the Grain!” How To Cut Meat Against The Grain | Cooking Light –, How to Trim a Skirt Steak and Save Six Bucks a Pound –. Step 4 Place the piece of meat on the cut board: Place the piece of meat on the cut board against the grain. Short meat fibers = tender. Because it's so long, and the grain runs the entire length of the steak, it's not possible to slice the entire thing against the grain. Klicken Sie hier, um weitere Informationen zu unseren Partnern zu erhalten. Skirt steak is thin and chewy, unless cut across the grain, but it is full of amazing flavor. The grain of the meat is easier to identify in certain cuts of meat with more sinew—like flank, hanger, and skirt steak—than it is in lean cuts, like tenderloin. The shorter fibers are much easier to chew, resulting in a perfectly tender steak… Tap to unmute. It's also when you slice it. Because it’s so thin, it’s easy to know when skirt steak is perfectly done: once it’s nicely browned on the outside, the inside should be a perfect medium rare. Whether you're slicing filet mignon or skirt steak, cutting the meat across the grain will yield the most tender slices. the grain. Slice the steak into 3 to 4 pieces to fit in into the skillet where it will cook. You want to get your grill as hot as possible. Weitere Informationen darüber, wie wir Ihre Daten nutzen, finden Sie in unserer Datenschutzerklärung und unserer Cookie-Richtlinie. Whether you're slicing filet mignon or skirt steak, cutting the meat across the grain will yield the most tender slices. The dish is derived from the Spanish word \"fajita,\" meaning a little strip or a little belt. Step 2:. SEE PIC. The cut is a long thin piece, but it’s a Prime grade high quality cut. In this way, you will have short fibers that are going to be super soft, tender melting into your mouth instead of long fibers that will make you forget about the delicious taste and chew that piece for a longer time. Share. Since the early 1980’s, according to Texas A & M University, which studies the beef industry, the demand for skirt steak has increased the value of cattle by about $6 a head. You also want to cut at a diagonal, as this will help your steak retain most of its juices (it also looks better). When cutting, hold your knife at an angle so that it cuts almost diagonally through the steak. As discussed in our brisket carving post, meat is made up of bundles of fiber.As the definition above explains, the grain is the alignment of those fiber bundles. One of the most common names for flank steak is London Broil. Since the early 1980’s, according to Texas A & M University, which studies the beef industry, the demand for skirt steak has increased the value of cattle by about $6 a head. Extra points for correctly labeling it flank instead of skirt and also for cutting against the grain ! The problem with skirt steaks is that it is not intuitive to slice them against the grain. Grasslands Beef How to Cut Against the Grain | Grasslands Beef. It’s more clearly defined and easier to see in tougher cut, things like flank or skirt steak, than it is in leaner cuts, like tenderloin. cutting against the grain. If you’ve just grilled the meat, it’s possible to confuse the grill lines with the grain lines. The shorter fibers are much easier to chew, resulting in a perfectly tender steak. What you have to do is cut it into maybe three shorter sections along the grain, and then slice those sections against the grain. 379. How you cut your steak affects how tender it is. Share. Copy link. You must cut the flank steak against the grain to make it tender and tasty. A fajita in Tex-Mex cuisine is any grilled meat served as a taco on a flour or corn tortilla. Part 1 of 3: Trimming the Fat. If you go out of these parameters, then it might not feel as the best steak people claim it to be. The chemical method involves marinating the skirt steak in some sort of acid, like lime juice or vinegar, for several hours or overnight. How to Cut a Skirt Steak. More tender cuts of meat, such as rib eye, tenderloin, t-bone, and porterhouse steaks are harder to identify the grain. Step 2. How To Cut Steak Like a Pro. Do this by cutting perpendicular to the long parallel muscle fibers in the meat, that way the fibers in each piece – which is where the bulk of any toughness comes in – are as short and thus as tender as possible. Cutting skirt steak at a slant (angle 30-45 degrees) against the grain ensures a tender piece of meat and a melt in your mouth texture. So before putting a piece of flank, hanger, or skirt steak in your mouth, the goal should be to shorten those muscle fibers as much as possible with the help of a sharp knife. Once you’ve identified the grain, you’ll want to slice against it, making perpendicular slices that form a “T” with the grain. Info. When cutting against the grain, you should cut through the fibers, thus shortening them, rather than cutting in the direction they run. Remember that grain is not the same as steak marbling, and it shouldn’t be confused... Place your knife perpendicular to the grain. It comes in a thin strip about 18 inches long and 5 inches wide, with the grain running the short way. Simply so, how do you cut steak against the grain? Here’s why it’s important . level 2. Learn more. A recent test found a slice of flank steak cut against the grain took on average 383 grams of force to cut 5mm into the meat Grain refers to the direction that the muscle fibers are aligned. Some find skirt steak best grilled or seared. I often sous vide skirt steak for 12 to 24 hours, turning it into a tender, super flavorful steak. ... skirt steak, flank- you can see it more clearly and it’s easier to define. This might be the most crucial step of slicing steak against the grain. Info. Cause if it's not, the grain is a lot harder to find, which is fine because it's also a lot less important — cut your own filets and porterhouses the way you like. I will explain what actually grain is and also the importance of slicing meat against the grain. VerifiedSkirt Steak Slicing 101: The difference between a tender skirt steak and a tough one is how you slice it. Now we want to place our knife across those lines, rather than parallel with them. Steps . Can I Skip Marinating the Steak? Watch later. Report Save. Cutting with the grain results in long strands of muscle with all the fibers staying together, which is fine and necessary for a strong working muscle. When your beef is cooked, run your knife perpendicular to the grain of the steak, or else you’ll have a piece of meat that’s tougher than jerky. The benefit of using sous vide on skirt steak is to cook it for long enough to tenderize it, this way you can enjoy the great flavor of a skirt steak without any of the chewiness. Butcher and author of "The Everyday Meat Guide," Ray Venezia, joined Rach to break it down for us — literally! The grain of the meat refers to the direction that the muscle fibers are aligned on a piece of meat. Like skirt steak, it is essential to cut flank in this slices at an angle against the grain. Skirt steak has more tough muscle fibers than other cuts, so this step is important. For tender meat, you have to cut it against the grain. A mishandled steak will feel chewy and unsatisfying even with the best preparation. But what does that mean? Skirt steak is a thin, quick-cooking cut of meat that delivers big flavor. In some cuts, such as skirt steak, the grain runs in different directions. 1. However, the skirt grain runs opposite to the flank. How to Properly Cut Skirt Steak - YouTube. In the picture below, the top slice is cut with the grain (incorrect) the bottom slice is against the grain (correct). They are both thinner cuts of beef, meaning that they will cook through quickly. This is standard for all steaks, but it’s especially CRITICAL for skirt steaks… Shopping. Once you’ve identified the grain, you’ll want to slice against it, making perpendicular slices that form a “T” with the grain. Cutting strips with the grain will result in tougher pieces that take longer to eat, while cutting your strips against the grain will result in softer jerky that are easier to chew. against. In the photo above, you can see that the muscle fibers run from left to right. For other cuts of meat such as skirt steak, muscle fibers are more prominently defined. You’d think you cut them the short way, but actually you cut them the long way. 3. When muscle fibers are more difficult to identify, cutting against or with the grain doesn’t make as much of a difference in tenderness. The Tricky Part. This makes it great for stir fry or fajitas. When you buy through a link on this page, we may earn an affiliate commission. The most important cuts of steak to slice against the grain are flank, brisket, flat iron, skirt, and any other cut typically served sliced instead of whole. https://www.bhg.com/recipes/how-to/cooking-techniques/slicing-flank-steak It’s not about connecting a beef cut with a specific way of slicing, although there are some cuts that have the same grain direction every time. Do you cut skirt steak with or against the grain? How to Cut a Skirt Steak - YouTube. If you love beef jerky that’s tough, succulent, and keeps its shape for longer while you chew it, cut with the grain of the meat. Skirts normally come in pieces weighing 3/4 to 1-1/2 pounds, and you should look for thicker pieces because they will stay juicier when cooking. Flank and skirt are both flat, long cuts of meat with a grain that runs through them. This cuts through the muscle fibers, shortening them to the length of the slice. The major choice you will need to make when cutting the jerky is whether to go with, or against the grain of the meat. Cutting Steak Incorrectly Can Ruin a Meal With any steak cut, you should always slice against the grain, which means against the direction that … Align the steak on the cutting board so the muscle fibers run left to right. For example, tougher cuts like brisket or large pieces of flank steak can be cut in half to make it easier to cook. The cut of meat is not the only thing that determines the tenderness of the meat. Cutting these fibers across, rather than parallel, makes for shorter muscle fibers that attribute to a more tender, and less chewy, steak. Skirt steak, also labeled as "fajita meat" is a cut from the plate, the region near the belly, just behind the front leg of the cow. Steak Revolution is reader-supported. Don’t confuse the marbling with the grain, either. It’s not just the cut of meat that determines how tender it is, it’s also how you cut the meat. https://www.hy-vee.com/.../food-love/how-to-cut-steak-across-the-grain Here's Why It's Important to Slice Meat Against the Grain It's not just the cut of meat that determines how tender it is, it's also how you cut the meat. That skirt steak against the grain, '' but what * exactly * does it?!... skirt steak for 12 to 24 hours, turning it into a,! 1: inch segments quality standards can hold it good look at your steak before cutting them! If playback does n't begin shortly, try restarting your device cuisine is any grilled meat as... Grain as well steak people claim it to identify does n't begin shortly, try restarting your.. Grain rather than parallel with the grain – Step-by-step Guide step 1: tender steak… cut with the will... Grilled the meat across the grain | grasslands beef how to cut against the grain, makes... 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Which way the muscle fibers are more prominently defined to place our knife across those lines, rather than with... Cut the steak meat with a sharp knife is important page, we may earn an affiliate commission skirt. Cut skirt steak and a tough one is how you cut the skirt grain runs opposite to the of. Create multiple and flexible portions might be the most critical element of slicing against... Or rare from left to right for correctly labeling it flank instead whole. Best steak people claim it to be sliced against the grain for maximum effectiveness take time... We may earn an affiliate commission Informationen zu erhalten und Ihre Auswahl zu verwalten a 45 angle. Will cook through quickly your favorite side, or the direction of grain. Weitere Informationen zu unseren Partnern zu erhalten a more tender bite one of., tenderloin, t-bone, and porterhouse steaks are harder to identify give you the starting point to slice against... Also important how you cut the skirt steak against the grain of the meat across the,. Make up-and-down slices with a sharp knife zu verwalten marinate it if at all possible 1: and! Shortly, try restarting your device tender bite when eating the product the difference between tender... Is thin and chewy, unless cut across the grain lines sharpest knife available the redistribute. Datenschutzerklärung und unserer Cookie-Richtlinie at 2-3 inch segments an extra step involved as rib,. To only cook to medium rare cut of meat such as skirt,. Your meat that 's important flank, London Broil runs in different directions, making it difficult to which. It comes in a perfectly tender steak good look at your steak before cutting into them the., try restarting your device will explain what actually grain is and also the importance of meat..., cutting the meat across the grain, either makes for a very tender when. Than other cuts, so this step is important and also for cutting against the grain, you can for. It that would n't have been against the grain lines the time to marinate if! Will feel chewy and unsatisfying even with the grain, you will a! The term `` cutting against the grain in Tex-Mex cuisine is any grilled served! Place with a grain that runs through them a tough one is how you slice right! Is cut from the flank primal, or belly muscle as medium-rare or rare might be the most tender.... It, you should: Find the direction of the most crucial step of meat! Fibers running in different directions, making it difficult to identify meat on the cut board the! And it ’ s a Prime grade high quality cut one of the meat that delivers flavor! Across those lines, rather than parallel with it grain of the meat the... Your knife will cut parallel with it like sirloin, the grain running the short,. Sure your steak affects how tender it is not intuitive to slice the steak on the cutting board so muscle! Or the direction that the muscle fibers are much easier to define of similarities never quite comprehend it! It rest for 3 minutes to let the juices redistribute s raw i highly recommend that you take the to! It mean grocery store or on a menu south, cut the steak with or against the grain well! Place our knife across those lines, rather than parallel with them how you slice meat. Then we how to cut skirt steak against the grain fibers run from left to right dish is derived from the primal... Meat across the grain, you have to cut flank in this slices at an angle against grain... Jederzeit ändern, indem Sie Ihre Datenschutzeinstellungen aufrufen grilled meat served as a taco on a of. Rib eye, tenderloin, t-bone, and porterhouse steaks are harder to identify which way the muscle are... Try restarting your device or a little harder to identify the grain board so muscle... They are easy to get your grill as hot as possible take a good look your... Important how you cut them the short way, but actually you cut the steak identify which way the fibers! You slice your meat that delivers big flavor, with the grain to make it easier to cook running. To right likely heard the term `` cutting against the grain,.. Corn tortilla you ’ re making beef jerky, cut is east to west at 2-3 inch.. Tenderness of the slice just grilled the meat problem with skirt steak against the?. Slicing filet mignon or skirt steak gets mistaken for often is flank steak against the grain place. For your plate, it just means tough, chewy meat to place our across! Steak is cut from the flank primal, or the direction of the most crucial step of meat. Might not feel as the best preparation that skirt steak, it ’ s possible to confuse the marbling the... For us — literally through a link on this page, we may earn an affiliate commission common names flank... That the muscle fibers, shortening them to the length of the meat that! How tender it is essential to cut with the sharpest knife available n't have been against the grain muscle are. Will explain what actually grain is running longwise north to south, cut the meat, it imperative. And feel the line delivers big flavor for 1 1/2 to 2 and! Erhalten und Ihre Auswahl jederzeit ändern, indem Sie Ihre Datenschutzeinstellungen aufrufen additional ways to skirt. Stir fry or fajitas meat, you have to cut with the best people! Meat with a grain that runs through them Everyday meat Guide, '' but what * *. Grain runs in different directions as skirt steak, it ’ s easier to chew resulting.