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 hanger steak. We butterflied both steaks and seasoned them with sea salt. We used our jaccard on both pieces of meat and then rolled the hanger steak into a roulade. Once we had a uniform piece of hanger steak, we placed it in the center of the butterflied skirt steak. Then we rolled the hanger inside the skirt steak. A light dusting of Activa RM on both the hanger 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 hanger steak. Tomorrow we start working on dishes with this hybrid steak.
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