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A Comprehensive Guide To Every Cut Of Beef

By,
Gourmandize
Skirt Steak 24/30

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Skirt Steak

One of the more popular cuts from the short plate is skirt steak. It's a long, flat piece of meat, which is definitely fattier than flank and therefore has more flavor. It isn't necessarily more tender, however, and is best marinated before grilling over high heat. Another popular choice for stir fries, fajitas and Philly cheesesteaks, skirt steak always needs to be sliced across the grain for maximum tenderness, and the membrane should be removed before cooking. You can also opt to slowly braise the meat, if desired. 


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Chef Tips and Tricks

VIDEO: Tasty Beef Tomato Pockets

Looking for an easy snack or party appetizer? These little beef pockets are a pinch!

Ingredients

Dough:

  • 2 cups flour
  • 1 cup olive oil
  • 2 tbsp sugar
  • 2 tsp salt
  • 1/4 cup milk
  • Water

 Filling:

  • 1 onion, diced
  • 1 lb ground beef
  • A pinch of salt
  • 1/2 cup water
  • 1 cup tomato sauce

 Method

  1. Mix flour, sugar, salt, milk, and water in a pan, and mix until you form a dough.
  2. In a saucepan, heat a splash of olive oil and add the onion. Cook on medium-high until onion has softened.  
  3. Add the ground beef, and add the salt, water, and tomato sauce. When the meat has browned, remove from heat. 
  4. Dust a flat surface with flour, and roll out the dough into a flat sheet. 
  5. Use a ramekin or cup to cut out circles. 
  6. Add a dollop of beef-tomato mixture to the center of each circle. 
  7. Pinch the dough into a little pocket.
  8. Bake in the oven at 350° F for 15 minutes.
  9. Enjoy!