Skirt steak is rare—here's how to grill it right
A NAIT meat expert explains how to source, marinate, and cook this lean, flavourful cut that's finally gaining traction in Edmonton.
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Skirt steak is showing up more often in Edmonton butcher cases, and for good reason. The cut comes from the animal's diaphragm—two muscles on each side that yield about three to four pounds per animal, making it relatively scarce. But its strong, beefy flavour and relatively low price have made it a growing favourite.
"There are two on each side," says Chris Bradshaw, an instructor in the Professional Meat Cutting and Merchandising program at NAIT. He explains that the cut's rarity in grocery stores partly reflects its export value. In Japan, skirt steak isn't categorized as a muscle cut but as offal, subject to much lower tariffs on import—where it commands both affordability and desirability.
Bradshaw recommends a long marinade—24 to 48 hours—with seasoning, fat, and a little acid (vinegar or citrus) to break down connective tissue. Then grill fast over high heat to about 130°F on a meat thermometer. Don't walk away; it's just a few minutes per side. Remove from heat and tent loosely with foil to rest for 10 to 15 minutes.
When slicing, cut thin across the grain—perpendicular to the long muscle fibres. "When you do that, you are shortening the fibers, which makes the meat more tender," Bradshaw says. Serve family-style on a platter or four to six ounces per plate alongside chimichurri or Thai peanut sauce. It's also excellent for tacos and fajitas with salsa, grilled onions, and peppers.
Because there's a limited amount of skirt on any animal, Bradshaw suggests calling a local butcher who does whole-animal beef. "If you are planning ahead for a party, tell the butcher and he can set some aside in the freezer or reach out to other suppliers for you."