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Coconut Oil Seared Sliced Stewing Steak

Sliced Skirt Steak Seared with Coconut Oil

Coconut Oil Thought: Coconut Oil Seared Sliced Stewing Steak

It’s not often that a “stewing steak grade” meat can be turned into a melt in your mouth fried steak is it?  Well, that is exactly what happened with this Coconut Oil Seared Sliced Stewing Steak.

Cook the steak by searing it. Use tenderised Skirt Steak with a little Virgin Coconut Oil in the frypan. Medium heat for non-rare steak, higher heat for rare. I have used two online resources to bring you this post. So there won’t be the usual links for instructions. It’s worth noting that my steak photo is showing the results of not (deglazing) cleaning the plan between two steaks.

[gmc_recipe 12147]

Where does a “Skirt Steak come from? (Plate Steak)

New Zealand’s “Beef and Lamb” have a nice visual guide for you to view.
Beef and Lamb do not make a distinction between Skirt and Flank. (Skirt is before flank when viewing left to right). Beef and Lamb NZ visual guide

American publishers Weldon Owen have a slightly different visual guide. They use the term Plate Steak with a reference to Skirt Steak. Weldon Owen visual guide.

Who wrote this short article?

Neil Smith loves to talk about the benefits of Coconut wholefoods.

Neil Smith, The Coconut Oil Shop Team

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