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FOOD
May 12, 2011
  Skirt steak carpaccio with raw asparagus and fava salad Total time: 40 minutes Servings: 4 Note: Adapted from Travis Lett of Gjelina. Buy the skirt steak from a quality purveyor, as this steak will be served still raw in the center. Lett suggests Niman Ranch skirt steak and asparagus from Life's a Choke Farms. Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen, we would like to know about it so we can showcase it on our food blog and occasionally in print.
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FOOD
December 15, 2011 | By S. Irene Virbila, Los Angeles Times
It's not often that you find a premier cru Burgundy of this quality at this price. I still can't quite believe it. Beautifully balanced, with a silken texture and subtly ripe flavors of plum and cherries, the 2009 Faiveley Mercurey "Clos des Myglands" would make any Burgundy lover very happy. Erwan Faiveley, the seventh generation of his family to run Domaine Faiveley, hit it out of the park with this one. Drink it with a roast chicken, skirt steak or veal schnitzel. It actually would go with almost anything, including salmon or tuna.
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FOOD
January 10, 1991 | ROSE DOSTI, TIMES STAFF WRITER
Call it a Cinderella story for that relatively stringy and inexpensive cut of meat--skirt steak. A fruit juice marinade transforms the steak into a tender meat you can practically cut with a fork. Any good chef knows the trick, and at the several Daily Grills around town, where Tony Hipp is executive chef, the skirt steak is the most popular meat item on the menu.
FOOD
December 5, 2011
Wine of the Week 2009 Domaine Faiveley Mercurey "Clos des Myglands, Premier Cru" It's not often that you find a premier cru Burgundy of this quality at this price. I still can't quite believe it. Beautifully balanced, with a silken texture and subtly ripe flavors of plum and cherries, the 2009 Faiveley Mercurey "Clos des Myglands" would make any Burgundy lover very happy. Erwan Faiveley, the seventh generation of his family to run Domaine Faiveley, hit it out of the park with this one. Drink it with a roast chicken, skirt steak or veal schnitzel.
NEWS
December 15, 2005 | Leslee Komaiko
The skirt steak may not have the glamorous rep of filet mignon. But we think it's positively delicious. Plus it's relatively inexpensive. No wonder chefs love it. Lemon Moon Of the two-dozen or so prepared salads on offer at this haute cafeteria, the colorful, Asian-inspired skirt steak salad is the most popular, chef Danny Elmaleh says.
FOOD
May 28, 1992 | BEV BENNETT
Until about 10 years ago, most cooks ignored skirt steak, the long, almost accordion-like beef cut from the diaphragm at the rib cage. It is naturally thin, with crosswise fibers and a skin of fat covering most of the meat. For a time, it was inexpensive, but not many people knew what to do with it. Then Texas cooks marinated skirt steak in a little lime juice and seasonings, and fajitas were born. With marinating and grilling, the fat burned out and the meat became sweet and juicy.
FOOD
October 22, 1997 | BEV BENNETT, SPECIAL TO THE TIMES; Bennett is the author of "Dinner for Two" (Barron's, 1994)
The sweet, caramelized taste of grilled beef is incomparable, and skirt steak is an ideal cut for the grill. The meat is an even thickness for uniform cooking and turns out tender if cooked to a medium doneness. Marinate a skirt steak in a potent combination of lime juice, garlic, olive oil and serrano chile. Then grill or broil it until it's still reddish pink in the center. Slice it into thin strips and serve with a delicious nutty-tasting salad of cooked wild rice, avocado and chiles.
FOOD
August 5, 2010 | By S. Irene Virbila, Los Angeles Times
  2009 Jean-Claude Lapalu Beaujolais Brouilly "Cuvée Vieilles Vignes" Here's another early entry from the 2009 Beaujolais vintage, a beautiful Brouilly from Jean-Claude Lapalu, a young vintner who is a proponent of natural wines. All Gamay, his 2009 old-vines Brouilly is earthy and minerally, suffused with the taste of black cherries. I even get a whiff of kirsch on the nose. It has a beautiful, fine-spun texture and soft tannins. On a warm summer night, serve it slightly chilled, which brings the wine into focus.
FOOD
March 3, 1999
My wife had a baby five months ago, and I do all the cooking. I also work full time, so the 10-minute meal is perfect for us. Skirt steak is well marbled, very flavorful and not out of whack price-wise. Be sure to spend a few moments cutting away the excess fat. Slice it thin and always cut against the grain for tender skirt steak.
FOOD
June 16, 2011
  Carne asada Total time: 20 minutes, plus marinating time Servings: 6 Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen, we would like to know about it so we can showcase it on our food blog and occasionally in print. Upload pictures of the finished dish here. 1 bunch cilantro, cleaned and stemmed 3 cloves garlic 1/2 small onion 1 tablespoon Worcestershire sauce 2 to 3 serrano chiles, optional Salt 2 pounds "flat meat," inside skirt steak (the key is a thin steak, which good butchers can cut for you)
FOOD
May 12, 2011
  Skirt steak carpaccio with raw asparagus and fava salad Total time: 40 minutes Servings: 4 Note: Adapted from Travis Lett of Gjelina. Buy the skirt steak from a quality purveyor, as this steak will be served still raw in the center. Lett suggests Niman Ranch skirt steak and asparagus from Life's a Choke Farms. Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen, we would like to know about it so we can showcase it on our food blog and occasionally in print.
NEWS
October 21, 2010
You don’t have to eat tainted meat to get sick; merely handling it can make you ill too. Butchers know this, but Lady Gaga wannabes may not. The singer’s meat bikini featured on the cover of Vogue and the raw meat dress (perhaps it’s skirt steak?) she wore to the MTV Video Music Awards in September apparently have inspired some to make their own DIY meat costumes for Halloween. Don’t do it, warns the Give 'Em Health blog at the Hartford Courant. The blog post points out that coming in contact with raw meat and then touching your eyes or face could lead to infection or parasites.
FOOD
August 5, 2010 | By S. Irene Virbila, Los Angeles Times
  2009 Jean-Claude Lapalu Beaujolais Brouilly "Cuvée Vieilles Vignes" Here's another early entry from the 2009 Beaujolais vintage, a beautiful Brouilly from Jean-Claude Lapalu, a young vintner who is a proponent of natural wines. All Gamay, his 2009 old-vines Brouilly is earthy and minerally, suffused with the taste of black cherries. I even get a whiff of kirsch on the nose. It has a beautiful, fine-spun texture and soft tannins. On a warm summer night, serve it slightly chilled, which brings the wine into focus.
ENTERTAINMENT
December 18, 2009 | By Mark Sachs
Need a gift idea? Comedian Doug Benson might suggest his latest album, "Uneven Load," or maybe the DVD of his 2007 film, "Super High Me." And on Dec. 28, when you're all shopped out, he'd recommend kicking back and watching his new comedy special on the G4 channel, "The High Road." "It's a documentary-style film in which the camera follows me around while I'm on the road doing my stand-up act," explains Benson. "And that's really my life -- I'm a road comic. I live in L.A., but I'm out of town 47 or 48 weekends of the year.
NEWS
December 15, 2005 | Leslee Komaiko
The skirt steak may not have the glamorous rep of filet mignon. But we think it's positively delicious. Plus it's relatively inexpensive. No wonder chefs love it. Lemon Moon Of the two-dozen or so prepared salads on offer at this haute cafeteria, the colorful, Asian-inspired skirt steak salad is the most popular, chef Danny Elmaleh says.
FOOD
December 5, 2011
Wine of the Week 2009 Domaine Faiveley Mercurey "Clos des Myglands, Premier Cru" It's not often that you find a premier cru Burgundy of this quality at this price. I still can't quite believe it. Beautifully balanced, with a silken texture and subtly ripe flavors of plum and cherries, the 2009 Faiveley Mercurey "Clos des Myglands" would make any Burgundy lover very happy. Erwan Faiveley, the seventh generation of his family to run Domaine Faiveley, hit it out of the park with this one. Drink it with a roast chicken, skirt steak or veal schnitzel.
FOOD
December 15, 2011 | By S. Irene Virbila, Los Angeles Times
It's not often that you find a premier cru Burgundy of this quality at this price. I still can't quite believe it. Beautifully balanced, with a silken texture and subtly ripe flavors of plum and cherries, the 2009 Faiveley Mercurey "Clos des Myglands" would make any Burgundy lover very happy. Erwan Faiveley, the seventh generation of his family to run Domaine Faiveley, hit it out of the park with this one. Drink it with a roast chicken, skirt steak or veal schnitzel. It actually would go with almost anything, including salmon or tuna.
NEWS
August 28, 2003 | S. Irene Virbila, Times Staff Writer
A new restaurant right on the water is worth noting, but a churrascaria where you eat unlimited amounts of meats grilled over a charcoal fire, Brazilian cowboy style, may be a first. At least in Redondo Beach. The owners of the South Bay restaurants Aioli, Breadstix and Trio are entering exotic territory with Samba Brazilian Steakhouse & Bar. They've painted the cavernous space in tropical colors -- lime, orange, pink. But that looks to be the extent of their decorating budget.
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