March 13, 2019
When you’re tasked with determining what’s for dinner every night, it’s easy to fall into a rut, and lean on recipes and cuts of meat you’re already familiar with. It’s nice once in a while to push beyond your culinary comfort zone and try something new. Skirt steak is a cut similar to flank, only it comes from the plate of the animal, along the diaphragm, but is similarly shaped to flank—long and flat, with tons of flavour but a fibrous texture that benefits from being quickly cooked and thinly sliced across the grain, or given a low, slow cooking time to allow tough connective tissues to break down, becoming meltingly tender.
Every cut of beef at Calgary Co-op is sourced from Alberta—if you’re looking to expand your repertoire, this is a great one to pick up and experiment with. Beyond the recipes featured in-store and online this week, give it a try cooked for a few minutes per side in a hot cast iron skillet or on the grill, whole, sliced or cubed in any braised dish, or cook it low and slow for a few hours to start a spectacular chili or ragu for pasta.
Marinated Skirt Steak
1/4 cup canola or olive oil
3 Tbsp. soy sauce
2 Tbsp. lime juice or rice vinegar
1 Tbsp. brown sugar or honey
2 green onions, chopped
2 garlic cloves, crushed
1/4 tsp red chilli flakes
1-1 1/2 lb Members’ Reserve inside skirt steak
canola oil, for cooking
Combine all the marinade ingredients in a bowl or large zip-lock bag. Add the steak, cover or seal and refrigerate for at least an hour, or up to 24. (It can also be frozen in the marinade for up to 3 months.)
When you’re ready to cook, remove the steak from the marinade and set a heavy (cast iron is ideal) skillet over medium-high heat. Add a drizzle of oil and cook the steak for 4-5 minutes per side for medium-rare, or until cooked to your liking. Set aside on a cutting board to rest, then thinly slice across the grain. Serve with a crunchy romaine or green salad, steamed green beans or other vegetables in season, potatoes or rice.
- Julie Van Rosendaal
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