Skirt Steak Stir Fry is cooked in a searing hot cast iron skillet. Totally delicious!
Did you know that choosing the right cut of steak could possibly make the meal or break the meal? It’s true! It would be a little difficult to make a stir-fry with a T-bone steak.
I mean it could possibly be done, but it would be a tough chew.
Each cut of beef has a particular role as far as how we consume it. The skirt steak is actually cut from what is called the ‘plate’ of the cattle.
It’s in the lower portion of the cow. Skirt steak has a distinct flavor, which is why I prefer it on our stir-fry or even on salads.
If you order fajitas or make them at home, skirt steak is likely what you would be eating for those as well.
This portion of the cow is housed right in between the brisket and flank portion, which could be why I love it so much because brisket and flank are favorites of mine too.
Skirt steak is considered a tougher cut of meat because of where it lies and how the muscle moves. When preparing skirt steak, you will want to cut against the grain.
If you cut against the grain it actually helps the steak become more tender. This holds true for many varieties of steak.
Recently, I used skirt steak in this yummy stir fry, made fancy with the addition of a fried egg. I typically prepare mine by using my cast iron skillet and coating it with olive oil and garlic.
Then, I simmer it and cook until it’s well done. In this case for the stir-fry when it was nearly done, I added in sweet peppers and green bell peppers to enhance the flavor and cook the veggies.
Have you tried skirt steak before? What are some of your favorite meals to use it in?
Planning a dinner party and need some inspiration?
How about looking for a new slow cooker dinner idea?
We’ve got you covered in our ever-growing Facebook group! If you’re not a member yet, why not?!
We’re chatting cooking techniques, dessert ideas, and everything in between. If you’re already a member, invite your friends to join us too!