Skirt steak
Skirt steak cut from the beef flank, the skirt steak is the diaphragm muscle (which lies between the abdomen and chest cavity). It's a long, flat piece of meat that's flavorful but rather tough. Properly cooked, skirt steak can be quite tender and delicious. It can either be quickly grilled, or stuffed, rolled and braised. Recently, skirt steak has become quite fashionable because of the delicious Southwestern dish, Fajitas.
Beef skirt is a flat, long cut that comes from the diaphragm muscle and it is very tasty. Due to the fact that it is one of the less tender cut of a beef, skirt beef is usually marinated before cooked. Beef skirt is suitable for making fajitas. Beef skirt is also called butcher steak or hanger steak. Skirt steak has a bright red color on the exterior, while the interior is dark red. It is recommended to store skirt steak in the coldest part of the refrigerator but not more than four days, while frozen it can stay up to twelve month in the freezer. Beef skirt can be found in butcher shops or in groceries stores. Skirt steak should be marinade before cooking it, it can be marinated with lemon juice, wine, vinegar and tomato juice and it can be tenderized with pineapple, papaya or ginger. Marinades and natural tenderizers can be added while cooking, but never consume marinades that have come in got in touch with raw meat except if they have been meticulously cooked to annihilate all microorganisms.