Home Cooking

Skirt Steak

Skirt Steak - Against the grain versus pieces


Home Cooking 12

Skirt Steak - Against the grain versus pieces

jfood | Jun 24, 2007 05:47 AM


Jfood loves skirt steak and the jfoods love this "special" treat.

Every thread on the subject has many of you suggesting to slice across the grain. Now jfood understands the concept as he is the knife-monger for all carvings in jfood-land but jfood has found that the family and the steak itself seems to do better when jfood offers up chunks of skirt (usiallu in 4-6" sections) versus slices, but that's a personal preference thing.

Question jfood has how people sliceg the skirt against the grain. The skirt istelf has the "grain" in the following fashion,

IIIIIIIIIIIIIIIIIIII (hey it's the best jfood could do with a qwerty keyboard)

so do you-all (see other threads about servers calling custos that) slice perpendicular (and jfood has somewhat of a brain cramp on that) or do you-all slice at a 45 or 60 degree angle?


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