It seems to me that recipe writers are always pushing or creating the latest “hot” food. It was kale and then cauliflower, hanger steak…..etc. and now it appears to include skirt steak. Personally I have never had good luck with skirt steak. It may be flavorful but I’ve found it to be tough. Christopher Kimball and his Milk St. gang seem to enjoy it. Anyone else tried it?
I remember when stores had trouble selling skirt steak even though it was one of the cheapest cuts on the shelf, now it’s one of the higher priced cuts.
And yes, it can be very tough, but that’s true of more than a few cuts of beef if not cooked correctly. Part of the science of cooking is knowing what cooking methods to use with each type of food. Making it taste and look good is where the art comes in.
Just took a peek at this month’s CI at the library. It appears there are 2 different cuts of skirt steak, one being more tough than the other. The long skinny steak is the one to buy evidently. Who knew???
In Chicagoland, you often find skirt steak in Mexican restaurants, which I have found to be very good. I have never had any luck in cooking it myself, except when I bought it from a Mexican market and they sliced it very thin.