Much as we may wish, it’s difficult to eat like a king when the wallet is thin.   One of the top food trends for 2009 is affordable cuts of meat, and skirt steak scores a touchdown in that game.   Where does skirt steak come from? From the short plate of the cow, in front of the flank. (Plate = Belly in meat speak.)   A good way to think of beef tenderness is that the more frequently the muscle is used, the tougher it will be.  Tougher cuts of beef include the round, flank, brisket, and chuck, and they require longer cooking times, typically with moist heat, to enable a tender end result.   Tender cuts are typically more expensive, and include rib meat, sirloin, and short loin, these cuts can be cooked with dry heat methods and for a shorter time.   Skirt steak is classified somewhere in between, known as a medium in terms of beef cut tenderness.   Properly prepared it can be as tender and delicious as any high end fancy contender.   Touché!

Our video today features Chef Mario Batali (yes again, we are addicted!) preparing a succulent skirt steak served with cannellini beans and salsa verde.

Speaking of Mario, did you catch the “Last Supper” episode of Top Chef?   Based on the book, My Last Supper: 50 Great Chefs and Their Final Meals / Portraits, Interviews, and Recipes a slightly morbid yet delicious book about what chefs would choose for their last meal on earth,  Mario chose an elaborate multi course meal, including “marinated anchovies with bruschetta; mozzarella en carozza (a Neapolitan-style grilled cheese sandwich); and fresh Amalfitana pasta with shrimp and zucchini.”   Photographer Melanie Dunea shares a gorgeous photo slideshow of the book, found here.

Click “read more” for Mario’s skirt steak recipe.
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