What is butterflying a steak?

Table of Contents:

1. What is butterflying a steak?
2. Should I pound my skirt steak?
3. Should I trim fat off steak?
4. Should I trim fat off skirt steak?

What is butterflying a steak?

The second option is to cut a thicker steak into a thinner steak through a technique called “butterflying”. ... Essentially, you make a cut across the steak, stopping before you cut all the way through it. When you open the steak up, it now has two matching sides, resembling a butterfly.

Should I pound my skirt steak?

Skirt steak should always be tenderized with a tenderizing mallet before cooking. Some skirt steak is sold pre-tenderized. Skirt steak should also be marinated in acid and olive oil for a few hours to overnight to increase tenderness.

Should I trim fat off steak?

One rule about the way steaks cook is that the fat will shrink faster than the meat. This can cause the fat to fold or compress the meat. This pressure can squeeze out the juices and make the steak more difficult to eat. ... Of course, the fat is important to the flavor of steak so it best not to cut it all off.

Should I trim fat off skirt steak?

Leave them be—they'll melt away during cooking, and they'll go a long way toward good taste. After you trim the fat from the skirt steak, cut it into equal portions. ... Under that fat lies a lean, tasty piece of meat. The little channels of fat will melt away, leaving behind lots of flavor.