Island Life Magazine Ltd February/March 2013 | Page 119

FOOD

Skirt steak
sandwiches with
garlic/basil mayo
and caramelised
onions

Skirt steak?
There was a rumour going round
that skirt steak is the new Sirloin questionable?
The highlight of many restaurant
menus is not a traditional fillet,
rib-eye, or porterhouse. The
speciality of the house is the most
popular cut of all - the skirt steak.
For those unaware of this cut of
steak, skirt steaks are actually the
diaphragm muscle, located in the
area just below the ribs. The outer
skirt steak is from the plate section,
below the rib and in between the
brisket and flank. For the outside
cut, butchers will typically leave the
membrane attached, which should be
removed before cooking. Simply use
a sharp knife to cut and pull away
this membrane before cooking.
More commonly, you will find
the inside skirt steak at your local
butcher. This cut is a bit thinner,
trimmed free of fat and membranes,
and comes from the flank. Regardless
of either cut, this long, flat strip of
meat has incredible flavour, but has
often been considered tough and
mysterious to outsiders. However,
the secret is finally out. When
marinated and prepared correctly,
this cut is an excellent choice for
flavour, value, and versatility.

Not surprisingly, an increase in
awareness in alternative cuts has
spawned somewhat of a movement
in the restaurant world. Diners are
branching out by choosing skirt,
flat-iron, hanger or flank over the
more traditional steakhouse fare.
It’s a win-win for both diners
and restauranteurs. As patrons, we
are stepping out of our comfort
zones by enjoying new types of
cuts, preparations, and flavours.
Restaurants are cutting back on
expensive food costs by serving more
‘humble’ cuts to intrigued diners.
The end result? Better value, great
flavour, and a new experience.
To get the same results at home,
we have provided an outstanding
recipe that will showcase the superb
versatility and flavour of this cut.
A common attribute of this recipe
is that skirt steaks take well to high
heat. Such heat will render the fat
flavour and also allow you to prepare
these meals quickly. Always be sure
to slice the steak against the grain
and at an angle to ensure maximum
tenderness. You can also try skirt
steak fajitas, and it’s great in a
stir-fry.

Caramelised Onions
2 Tablespoons Extra Virgin Olive Oil
2 Cups Yellow Sweet Onions, sliced thin
1/2 Teaspoon Kosher Salt
Garlic/Basil Mayo
1/4 Cup Mayonnaise
2 Cloves Garlic, minced
1 Pinch Kosher Salt
1 Teaspoon Fresh Basil, chopped
1 – 2 Dashes Worcestershire
Skirt Steak Sandwiches
1 Loaf Whole Grain French Bread
1 lb Skirt Steak
Extra Virgin Olive Oil
Kosher Salt
Fresh Cracked Black Pepper
Method:
Onions: In a skillet over medium low heat,
combine oil, onions, and kosher salt and sauté
for 25 – 30 minutes, stirring on occasion until
onions are browned and tender.
Mayo: Combine minced garlic and kosher salt
onto a cutting board. Using the flat side of a
chef’s knife, work the ingredients into a paste
on the board. Combine garlic paste with mayo
and remaining ingredients. Cover, and keep
chilled until ready for service.
Sandwich: Slice French bread into
approximately two 6 – inch servings. Next,
slice the bread horizontally to create a
sandwich top and bottom. Place each slice
under a broiler for 30 seconds – 1 minute, or
until slightly browned and crispy. Meanwhile,
drizzle extra virgin olive oil over the skirt steak
and season both sides liberally with kosher
salt and fresh cracked pepper. Add steak to
a grill/grill pan over high heat and cook for
approximately 2 – 3 minutes per side for
medium rare. Remove steak from grill and
set aside to rest for 3 – 4 minutes. Begin
assembling sandwich by spreading a layer of
mayo on each side of the toasted bread. Next,
thinly slice steak across the grain and add to
the bottom portion of the sandwich. Top with
caramelised onions and serve.

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