The Budget-Friendly Steak Cut Bobby Flay Recommends Over Filet Mignon

From outlining the unique step that results in better fried chicken to the explaining the biggest mistake we make when cooking steak, professional chef Bobby Flay is always eager to share his tips, tricks, and advice. But when he revealed his preferred cut of steak to eat at home while speaking to Food & Wine, we were thrilled because it's one of our favorites too: skirt steak. This is one of the cheaper cuts of steak that tastes more expensive and is trimmed from the plate, which sits between the brisket and flank of a cow. Handled right, it's one of the coolest cuts there is.

There are actually two types of skirt steak. Outside skirt is diaphragm muscle, which is more uniform and has better marbling, while inside skirt is thinner and, while chewier, still packs a lot of flavor. If you're buying your steak from a butcher, ask them about which type of skirt is best for your purposes. Either type of skirt steak makes for a speedy meal because it cooks so fast. Flay's preferred method is to use high heat, so cooking yours under a broiler or seared in a very hot pan will give you delicious results.

The biggest mistake home cooks make with skirt steak is how they cut it. The meat comes from a hard-working part of the cow, so those muscles won't be as tender as other cuts. To compensate for that, cut up your skirt steak into 3 to 4-inch pieces, turn them 90 degrees and slice the meat against the grain, preferably at a 45-degree angle, for more tender slivers.

Although cooking skirt steak on a high heat takes just a couple of minutes, it also responds well to longer methods such as sous vide or slow cooking, which gives the many connective tissues in the meat a chance to break down. Whichever technique you choose, you can also boost its robust flavor with a marinade, and the choices are almost limitless. You could try a little of this iconic condiment or immerse it in a zingy blend of citrus and soy. We're suckers for any piece of beef soaked in red wine and shallots, but if you want to give your skirt steak a touch more warmth, combine smoked paprika and olive oil in your marinade. Flay himself recommends heavily seasoning skirt steak with a dry mix before cooking to further enhance its flavors.

As well as pairing beautifully with a range of ingredients, skirt steak is also versatile when it comes to the dishes you can make. You can rustle up a wicked-tasting stir fry (use these three ingredients for a home-made sauce), serve up some crowd-pleasing fajitas or tacos, or coat the meat in spices before sautéeing, then toss those flavorful strips into a bowl of green salad and thank us later.