Skirt steak

Hampe

What it is

Part of the diaphragm, and one of the morceaux du boucher — the cuts French butchers traditionally kept for themselves because there are only two per animal and they taste better than they look. Onglet is its neighbour.

In the kitchen

The grain is coarse and runs lengthways. Slice it hard across the grain or it is unchewable, however rare you cook it.

Goes with

Shallot Red wine vinegar Black pepper Butter Garlic Thyme Mustard Parsley

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