I don’t often see skirt steak at my market so when I happen onto a package or two, I snap them up knowing that in the vast jumble of recipes waiting to be sampled that is my brain, I’ll surely find a good use for it. The unfortunate aspect of this “plan” is that often I confuse skirt steak and flank steak. What’s the difference?
Actually, they both come from the same area of the animal — either the short plate or flank which is on the underside in the center. Both benefit from rubs and marinades to break down or tenderize the muscle, but skirt steak, a much more thin cut often needs to be either scored or pounded to further tenderize it. Skirt steak is often used for fajitas.
When it came right down to it, I just needed a thin cut of meat, so skirt steak it would be. I’d seen a succulent recipe for “Braised Beef Braciole Stuffed with Basil and Fresh Mozzarella” in a recent issue of Fine Cooking and had to try it — or a version of it since I didn’t have all of the required ingredients. It didn’t matter because I can’t imagine that it would have been any better had I followed the recipe exactly. Perfect for a special dinner, the possibilities are endless.