Skirt steak, a flavorful and versatile cut of beef prized for its intense flavor and quick cooking time, goes by different names around the world. While its popularity is surging globally, understanding its regional nomenclature is crucial for both consumers and culinary professionals. In Australia, the answer isn’t always straightforward. Let’s delve into the world of Australian beef cuts and uncover the local equivalent of skirt steak, exploring its characteristics, uses, and culinary appeal.
Understanding Skirt Steak: A Global Perspective
Before diving into the Australian terminology, it’s essential to understand what defines skirt steak. Skirt steak is a thin, long cut of beef taken from the diaphragm muscle of the cow. There are two types: the inside skirt and the outside skirt.
The outside skirt steak is considered the more desirable cut. It’s wider, thicker, and more tender than the inside skirt. It comes from the plate primal, located lower on the animal.
The inside skirt steak comes from the flank primal, situated further back. It’s narrower, thinner, and can be tougher if not properly prepared. Despite the slight differences, both cuts share a rich, beefy flavor and a loose muscle fiber structure that makes them ideal for marinades and quick cooking methods.
Outside skirt steak often has a membrane that needs to be removed before cooking. This membrane is sometimes called the “fell”. Removing it ensures a more tender eating experience.
Its global appeal stems from its intense flavor, affordability, and versatility. It’s commonly used in dishes like fajitas, tacos, stir-fries, and grilled entrees.
Skirt Steak Down Under: The Australian Equivalent
So, what do Australians call skirt steak? The answer isn’t a single, universally accepted term. It’s a bit more nuanced, depending on the specific cut and regional variations.
Generally, the closest equivalent to skirt steak in Australia is “Flap Meat”, also referred to as “Thin Skirt”.
It’s important to note that while “flap meat” is the closest equivalent, it’s not a perfect synonym in all contexts. Some butchers may use other terms depending on their specific butchering practices and the demands of their customers.
Exploring “Flap Meat”: Characteristics and Comparisons
Flap meat, like skirt steak, is a thin, flavorful cut that benefits from marinating and quick, high-heat cooking. It shares a similar texture and grain structure to skirt steak, allowing it to absorb marinades effectively.
Key characteristics of flap meat include:
- Thin and flat: It’s a relatively thin cut, making it ideal for quick grilling or pan-searing.
- Loose grain: The loose muscle fibers contribute to its tenderness and ability to absorb marinades.
- Rich flavor: It possesses a distinct beefy flavor that pairs well with various seasonings and sauces.
Compared to skirt steak, flap meat may sometimes be slightly thicker or have a slightly different shape, depending on the butchering practices. However, its overall characteristics and culinary applications are very similar.
While flap meat is the most common alternative, some Australian butchers might also refer to similar cuts as “beef skirt,” although this is less prevalent. Clarity when speaking with your butcher is important.
Other Potential Terms and Regional Variations
While “flap meat” is the most widely recognized equivalent, it’s worth noting that regional variations and specific butchering practices can influence the terminology used. In some areas, butchers might use terms like “beef skirt,” although this is less common. It’s always best to clarify with your butcher to ensure you’re getting the desired cut.
The term “hanging tender” or “onglet” (borrowed from French cuisine) refers to the diaphragm muscle, and while it’s in the same region as skirt steak, it’s a different cut with slightly different characteristics. Onglet tends to be thicker and has a stronger, more mineral flavor.
Culinary Applications: How to Cook Australian “Skirt Steak”
Whether you’re using flap meat or another similar cut, the cooking methods are generally the same as those used for skirt steak. The key is to cook it quickly over high heat to achieve a flavorful sear while keeping the inside tender.
Common cooking methods include:
- Grilling: Grilling over high heat is a classic way to cook skirt steak/flap meat. Ensure the grill is hot and cook for just a few minutes per side, until medium-rare to medium.
- Pan-searing: Pan-searing in a hot skillet with oil or butter is another excellent option. Similar to grilling, cook for a short amount of time on each side to achieve a flavorful crust.
- Stir-frying: Thinly sliced skirt steak/flap meat is perfect for stir-fries. It cooks quickly and absorbs the flavors of the sauce.
- Broiling: Broiling is a viable option for achieving a nice sear, keeping a close eye to prevent burning.
Marinating is highly recommended to enhance the flavor and tenderness of skirt steak/flap meat. Marinades with acidic ingredients like citrus juice or vinegar help to break down the muscle fibers. Common marinade ingredients include soy sauce, garlic, ginger, lime juice, and chili peppers.
After cooking, it’s crucial to let the meat rest for a few minutes before slicing against the grain. This allows the juices to redistribute, resulting in a more tender and flavorful eating experience. Slicing against the grain shortens the muscle fibers, making it easier to chew.
Serving Suggestions and Recipe Ideas
Skirt steak/flap meat is incredibly versatile and can be used in a wide variety of dishes. Some popular serving suggestions include:
- Fajitas: A classic choice! Marinate the steak, grill or pan-sear it, and slice it into strips. Serve with sautéed peppers and onions, tortillas, and your favorite toppings.
- Tacos: Another popular option. Marinate the steak, cook it, and dice it. Serve in tortillas with salsa, guacamole, and other taco fixings.
- Steak Salad: Grill or pan-sear the steak and slice it over a bed of mixed greens with your favorite vegetables and dressing.
- Stir-fries: Thinly sliced steak is perfect for adding protein to stir-fries. Combine it with your favorite vegetables and sauces.
- Steak Sandwiches: Grilled or pan-seared steak makes a delicious addition to sandwiches. Serve it on a crusty roll with your favorite toppings.
Finding “Skirt Steak” in Australia: Tips for Consumers
Finding the right cut of meat requires clear communication with your butcher. Here are some tips for consumers looking for skirt steak in Australia:
- Ask for “flap meat” or “thin skirt”: These are the most common equivalents to skirt steak in Australia.
- Describe the cut: Explain that you’re looking for a thin, flat cut of beef with a loose grain, ideal for marinating and quick cooking.
- Show a picture: If possible, show your butcher a picture of skirt steak to ensure they understand what you’re looking for.
- Check the primal cut: If you’re familiar with primal cuts, ask if the cut comes from the flank or plate primal.
- Don’t be afraid to ask questions: Clarify the characteristics of the cut and ask about its recommended cooking methods.
- Compare prices: Check the price per kilogram to ensure you’re getting a fair deal.
Building a good relationship with your local butcher can make all the difference. They can provide valuable insights into different cuts of meat and help you find the perfect option for your needs.
Conclusion: Embracing the Aussie “Skirt Steak” Experience
While the term “skirt steak” might not be as widely used in Australia, the equivalent cuts, primarily flap meat or thin skirt, offer the same delicious flavor and culinary versatility. By understanding the characteristics of these cuts and communicating effectively with your butcher, you can enjoy the many benefits of this popular beef option. So, next time you’re planning a fajita night or craving a flavorful steak salad, embrace the Aussie “skirt steak” experience and discover the delicious possibilities of flap meat. Remember to marinate well, cook quickly, and slice against the grain for the best results!
What is skirt steak called in Australia?
In Australia, skirt steak is most commonly referred to as “outside skirt” or “inside skirt.” The terms relate to the specific abdominal muscles from which the cuts are derived, and butchers typically label them accordingly. While the American term “skirt steak” is becoming more recognized, especially among those familiar with American cuisine and grilling techniques, it’s not the standard terminology used in Australian butcher shops.
However, you might also find it labeled simply as “flank” or occasionally under a regional or specific butcher’s name. The key is to inquire about the cut’s characteristics: a thin, flavorful muscle from the diaphragm area, perfect for quick cooking and high-heat grilling. This description will usually help you identify the cut, even if the local nomenclature varies slightly.
Is there a difference between outside and inside skirt in Australia?
Yes, there is a difference between outside and inside skirt steak, although the differences are subtle. Outside skirt comes from the diaphragm muscle attached to the ribs, while inside skirt comes from the abdominal muscle wall. Outside skirt is generally considered more tender and flavorful than inside skirt.
Because outside skirt is attached to the ribs, it has a looser grain, allowing it to absorb marinades more effectively and resulting in a more flavorful and tender cooked product. Inside skirt is generally less expensive and can be a good substitute for outside skirt, especially when tenderized through marinating or pounding.
Where on the cow does skirt steak come from?
Skirt steak, in both Australia and other parts of the world, comes from the diaphragm muscles of the cow. Specifically, there are two types of skirt steak: the outside skirt, which is part of the diaphragm attached to the ribs on the inside of the chest wall, and the inside skirt, which comes from the abdominal muscle wall.
These muscles are located in the plate section of the cow, below the ribs and between the brisket and the flank. They’re known for their strong beefy flavor and their ability to stand up well to high-heat cooking methods, making them popular for dishes like fajitas and stir-fries.
How should I cook skirt steak in Australia?
Skirt steak in Australia, whether you’ve sourced outside or inside skirt, is best cooked quickly over high heat. This helps to achieve a flavorful crust while keeping the inside tender and juicy. Marinating the steak prior to cooking is highly recommended, as it helps to tenderize the muscle fibers and infuse it with flavor.
After cooking, be sure to let the steak rest for a few minutes before slicing it thinly against the grain. This crucial step ensures maximum tenderness and prevents the juices from running out, resulting in a more flavorful and enjoyable eating experience. Serving it with chimichurri or a similar sauce further enhances the experience.
What is the best way to marinate skirt steak in Australia?
The best way to marinate skirt steak in Australia is to use a flavorful marinade that includes both acidic and oily components. An acidic element, such as citrus juice or vinegar, helps to tenderize the meat by breaking down the muscle fibers. An oily component, like olive oil, helps to carry the flavors and prevent the meat from drying out during cooking.
Consider using a marinade with ingredients like lime juice, soy sauce, garlic, chili, and olive oil. Marinate the skirt steak for at least 30 minutes, but ideally for several hours or even overnight in the refrigerator. Avoid marinating for too long, however, as the acid can start to break down the meat excessively and make it mushy.
Is skirt steak a common cut in Australian cuisine?
While skirt steak is not as widely recognized or used as some other cuts in traditional Australian cuisine, it is becoming increasingly popular. The rise of international cooking influences, particularly from Tex-Mex and South American cuisines, has led to a greater appreciation for the unique flavor and texture of skirt steak.
You’ll find skirt steak more readily available in larger butcher shops and supermarkets, especially those catering to a diverse range of culinary preferences. Furthermore, many restaurants featuring modern Australian cuisine have begun to incorporate skirt steak into their menus, often highlighting its versatility and suitability for grilling and fast-cooking methods.
What other cuts of beef are similar to skirt steak in Australia?
In Australia, flank steak is often considered a similar cut to skirt steak, although it is typically thicker and wider. Both flank and skirt steak benefit from marinating and are best cooked quickly over high heat. They also share a similar grain structure, requiring slicing against the grain for optimal tenderness.
Another alternative could be the hanger steak, sometimes called the butcher’s steak. This cut is known for its intense beefy flavor and tender texture, similar to skirt steak. The main difference is that hanger steak is typically thicker and requires careful trimming to remove the tough membrane.