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Message
re: Skirt Steak on the grill (with pics)
Posted on 6/17/12 at 4:44 pm to zippyputt
Posted on 6/17/12 at 4:44 pm to zippyputt
quote:
Does the lime juice break down the connective tissue at all? Do you ever tenderize with pounding or otherwise manually? I've never tried skirt steak.
The lime juice does help, a little, but honestly, skirt steak is pretty tender on it's own if you just slice it against the grain. It is flavorful as all get out, too. I often just season it with salt and pepper and it turns out fantastic.
0
Posted on 6/17/12 at 4:46 pm to Jax-Tiger
Flat iron steak would be good that way, as well. Same issue with some of being thick and some thin, but it's got great flavor.
Posted on 6/17/12 at 4:56 pm to Jax-Tiger
How much is it per pound?
Posted on 6/17/12 at 5:13 pm to crimsonsaint
Depends. I nver pay more than $7/lb., but can usually find it for less. The price has crept up in the last few years, and I have seen it for as much as $10/lb. If it's that high, I will get something else - I'm flexible, that way. 
Posted on 6/17/12 at 5:32 pm to Jax-Tiger
Gotcha. I'll have to give it a try.
Posted on 6/17/12 at 6:07 pm to Jax-Tiger
Looks great, nicely done...
Posted on 6/18/12 at 8:10 am to wiltznucs
I cooked 3 flank steaks last night, i used for fajita meat. I cut it with the grain, so it was kind of tough, but it came out really good.
Posted on 6/18/12 at 8:50 am to Jax-Tiger
That looks great man. Bet it was good too. 
Posted on 6/27/13 at 10:30 pm to Jax-Tiger
awesome
Posted on 6/27/13 at 10:38 pm to Jax-Tiger
quote:
Marinated the steaks in canola oil, vinegar, lime juice, green onion, salt, and pepper for just a couple of hours
could you taste the meat?
Posted on 6/27/13 at 11:18 pm to Mr. Allman
There's a similar cut called flap meat which is usually very inexpensive. I live this cut of meat. Works great as leftovers bc it retains so much of its tenderness
Posted on 6/27/13 at 11:34 pm to Jax-Tiger
I'm not a fan of skirt steak but you knocked those out of the park.
Looks awesome!
Looks awesome!
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