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Wednesday, December 05, 2007

skirt the issue

( I deleted the diagram deciding it was more graphic than meat)
A skirt steak has much more marbling than a flank steak and as a result, it is more juicy and very flavorful. It can be prepared with almost any type of cooking method, but it should be marinated first if using a dry heat cooking method such as grilling or broiling. The skirt steak is also known by the following names: Outside Skirt Steak, Inside Skirt Steak, Philadelphia Steak.

The flank steak, skirt steak or whatever you are comfortable calling it is a delicious cut of meat that can be prepared in a variety of ways the most common being fajitas or grilled. This is a braised dish that is later crunchified by blasting under the broiler just before serving.
Oh and sobrebarriga means the diaphragm or literally
'above the stomach' and 'a la brasa' means grilled

Sobrebarriga a La Brasa
(Colombian Style Skirt Steak)

6 ounces beer
1 medium onion chopped
1 teaspoon cumin
1 teaspoon salt
1/4 teaspoon cayenne
1/2 green pepper, seeded and chopped
1 cup water or broth
2 lbs skirt steaks, very lean, trimmed

In a large pot, combine everything but the steak and bring to a boil.
Add the meat, lower the heat, cover the pan, and simmer till very soft and tender--about 1 and 1/2 hours, depending on the thickness of the meat.
Pre-heat the broiler or prepare a charcoal fire.
Drain the meat well and grill it over charcoal or under the broiler, turning once, and just long enough and to heat it and give the outside a crispy texture.

Note: The meat can be cooked on the stove in advance as long as it is brought to room temperature before being grilled.

Serve this with a salad or with mashed potatoes or fried ripe plantains.

8 comments:

Stepping Over the Junk said...

I love cow meat. But i cant think about what part it comes from (ie: skirt, flank, etc)

pinknest said...

i love both tremendously! alot of the times, with a chimichurri. or i like to drape it on myself.

Nancy said...

If you're cooking.. I'll have it
;-)

snowelf said...

mmm, delicious!!!!

And your soup looks AWESOME too!!

--snow

buffalodickdy said...

I like to dabble with the more unusual cuts of meat too. Only one restaurant in this area serves a "hanger steak" and no one I know that has tried it didn't go back some day and order it again!

doggybloggy said...

Stepping: I thought the diagram was a more distant approach but I was wrong

Pinknest: lounging around in a 'kilt' steak or a mini, midi or maxi...

Nancy: that works for me

Snowelf: Thanks!

Buffalo: the hangar is a good one and rightfully so it is the piece that "hangs" off the filet mignon

Real Live Lesbian said...

I saw those the other day and wondered what to do with them! Thanks for the recipe and the info.

doggybloggy said...

lesbian: this recipe was OK but the best way is to dry rub and then cook fast and hot...let sit and rest then eat. I was experimenting.

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