RECIPE: Skirt steak saves time and money
It’s no news that beef prices are through the roof. A 1 1/2 pound bone-in ribeye can easily run $25 at a local grocery store and cost even more at a specialty shop. Instead of serving the iconic steak, try a slightly less expensive cut like a skirt steak.
This lesser-known cut was traditionally one of the cuts the butcher would take home to his family. It has become increasingly available in recent years as stores try to satisfy customer demand for more affordable beef.
You may recognize skirt steak as fajita meat. It is prized for its flavor, rather than for its tenderness. Because the skirt steak is thin, it cooks quickly, and is a fantastic choice for a busy night when you don’t have much time or energy to cook.
Even with a less expensive cut like skirt steak, another way to make your dollar stretch farther is to serve a dish with equal parts beef and vegetables. In this recipe, peppers and onions marry with tangy teriyaki and meaty juices to create a big, bold, beefy-tasting meal with less meat. The hidden bonus is that it’s also better for you, as the portion size is in line with Food and Drug Administration nutritional guidelines.
“Against the grain” is a phrase used when cutting meat. Meat is made of bundles of long muscle fibers aligned parallel to one another. The term “grain” refers to the direction of the muscle fibers. When the muscle fibers are cut parallel to the grain, the meat can be stringy and tough. Some cuts, like the tenderloin, are finely grained and you can’t really tell which way the fibers are aligned. However, skirt steak has visible, thicker fibers and a coarser grain. For the best texture, it is important to cut the skirt steak against the grain, slicing across the short end.
Teriyaki Skirt Steak with Peppers and Onions
- 1 pound skirt steak
- 8 ounces mini sweet peppers
- 1 onion
- 2 cloves garlic
- 1 tablespoon olive oil
- 1/2 teaspoon freshly ground pepper
- 1/2 cup low-sodium teriyaki sauce
- Rice, for serving (optional)
- Heat the oven to 400 degrees. Remove the steak from the refrigerator and let come to room temperature in the packaging. Set aside while you prepare the vegetables.
- Halve the peppers lengthwise. (I don’t bother removing the stems or seeds.) Halve and thickly slice the onion lengthwise so it will remain chunky and retain its shape. Slice the garlic. Set vegetables aside.
- Heat the oil over high heat in a large ovenproof skillet until shimmering. Pat the steak dry with paper towels. Season all sides with pepper. Add to the hot oil and sear until brown, 2 minutes. Turn over and cook for an additional 2 minutes on the other side. Transfer to a plate.
- Reduce the heat to medium. To the same skillet, without adding any additional oil, add the peppers and onions. Cook, stirring constantly, until the vegetables start to wilt and char, about 2 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Return the seared steak to the skillet. Add teriyaki sauce. Stir to combine and coat. Transfer to the oven and bake until the steak registers 115 degrees for rare or 125 degrees for medium rare and the peppers are tender, 2 to 3 minutes. Remove from the oven.
- Transfer the steak to a cutting board. Tent with foil to rest and let the juices redistribute, about 2 minutes. Slice on the diagonal against the grain. Tip any accumulated juices into the peppers and onions. Serve immediately.
Nutritional information
Per serving: Per serving, without rice: 299 calories (percent of calories from fat, 50), 26 grams protein, 11 grams carbohydrates, 8 grams total sugars, 2 grams fiber, 17 grams total fat (6 grams saturated), 74 milligrams cholesterol, 716 milligrams sodium.Sign up for the AJC Food and Dining Newsletter
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