Skirt steaks tend to be long, so first cut it into smaller, easier-to-handle sections. Then follow with ultra-thin slices, as small as a quarter-inch across. If you do it right, you can enjoy ...

As a thinner cut of beef that can be on the tough side, skirt steak often gets a bad wrap. When used in the right way, it can ...

just below the rib cut), the outside and inside skirt are new favorites with restaurants and master home cooks. A steer at the average live steer weight of 1,372 pounds should yield 3.34 pounds of ...

Skirt steak is a thin, long cut with a lot of visible muscle fibers, which makes it perfect with marinades and high-heat cooking methods. Food & Wine gives you the skills to make the best skirt ...

Rub the skirt steaks with oil and season with ... Transfer the steaks to a cutting board and let rest for 5 minutes. Thinly slice the steaks across the grain. Spoon the Sunchoke-Kale Hash with ...

Romanian steak is the “quintessential Jewish steak,” said Noah and Rae Bernamoff in The Mile End Cookbook (Clarkson Potter). It’s usually made using the humble cut known as the skirt ...