Skirt Steak: What’s in a Name? Quite a Lot, Actually!
Skirt steak. Just the name conjures up images of sizzling fajitas, right? But here’s a little secret: what you call it depends a lot on where you are and who you’re talking to. This tasty, thin cut of beef has a few aliases, and knowing them can seriously up your cooking game. Think of it as learning a secret culinary handshake!
So, what exactly is skirt steak? Well, it comes from the plate primal of the cow – basically, the diaphragm muscles. It’s long, it’s thin, and it’s got this amazing, intense beefy flavor that just begs to be grilled. But not all skirt steaks are created equal. You’ve got two main types:
- Inside Skirt Steak: This is your everyday skirt steak, the one you’re most likely to find at the grocery store. It comes from the transversus abdominis muscle, and it’s usually a bit easier on the wallet.
- Outside Skirt Steak: Now, this is the good stuff. Sourced from the actual diaphragm muscle, it’s more tender, more flavorful, and, let’s be honest, a bit harder to find (and pricier when you do!).
No matter which type you snag, remember this: quick cooking is key. A hot grill or a screaming-hot pan is your best friend. And a good marinade? Absolutely essential for maximum tenderness and flavor. Trust me on this.
Okay, now for the fun part: the names!
- Arrachera: Head south of the border, especially to northern Mexico, and you’ll hear this term tossed around a lot. Arrachera is basically the rockstar of Mexican grilling. Picture this: perfectly grilled skirt steak, sliced thin against the grain, piled high in warm tortillas with all the fixings. Pure heaven.
- Romanian Steak/Romanian Tenderloin: This one’s a bit more old-school, and you might not hear it as often these days. But some butchers and older recipes still use it. Don’t let the “tenderloin” part fool you; it’s still our beloved skirt steak.
- Philadelphia Steak: Another regional term that you might stumble upon.
- Fajita Meat/Fajita Steak: This is the no-frills, gets-straight-to-the-point name. If you’re buying it specifically for fajitas, chances are you’ll see it labeled this way.
Now, a word of warning: don’t get skirt steak mixed up with its cousin, flank steak! They’re both thin, they’re both flavorful, and they both love a good grill. But they’re definitely not the same. Flank steak comes from the abdominal area, making it a bit thicker and leaner. It also has a more noticeable grain. Knowing the difference can save you from a major dinner disaster!
Did you know that the term “skirt steak” has been around since at least the 1800s? Back in the day, it wasn’t exactly considered a prime cut here in the States. That’s actually what made it so popular with the vaqueros (cowboys) in Texas, who turned it into the legendary dish we now know as fajitas. Talk about a culinary underdog story!
One last thing: if you’re traveling abroad, especially in places like the UK or Australia, you might hear the term “bavette.” But be careful! Bavette can also refer to sirloin flap meat, which is a whole different ball game. When in doubt, just ask your butcher for a thin cut from near the diaphragm. They’ll know what you mean.
So, there you have it! Skirt steak by any other name still tastes just as delicious. Whether you’re calling it arrachera, Romanian steak, or simply fajita meat, knowing these different names will help you navigate the world of beef like a pro. Just remember to cook it hot and fast, and don’t forget the marinade! Your taste buds will thank you.