In looking at the characteristics of different steaks and cuts of meat we have become inspired to blend the rich
decadence of the usually thin skirt steak with the meaty flavor of the sometimes chewy hangar steak. We butterflied both steaks and seasoned them with sea salt. We used our jaccard on both pieces of meat and then rolled the hangar steak into a roulade. Once we had a uniform piece of hangar steak we placed it in the center of the the butterflied skirt steak. Then we rolled the hangar inside the skirt steak.
A light dusting of Activa RM on both the hangar and skirt steaks united the two pieces of meat into what I consider a truly wonderful piece of meat. The rich, marbled skirt steak encases the intense, meaty essence of the hangar steak. Tomorrow we start working on dishes with this hybrid steak.
