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Started By
Message
Anybody have a great marinade for skirt steak?
Posted on 1/27/15 at 4:42 pm
Posted on 1/27/15 at 4:42 pm
10
Posted on 1/27/15 at 4:43 pm to LSUTigersVCURams
olive oil
lime juice
sea salt
pepper
garlic powder
cumin
paprika
chili powder
lime juice
sea salt
pepper
garlic powder
cumin
paprika
chili powder
Posted on 1/27/15 at 4:46 pm to LSUTigersVCURams
Reverse sear it.
Posted on 1/27/15 at 4:56 pm to KosmoCramer
quote:
Reverse sear it.
Don't do this
Posted on 1/27/15 at 5:18 pm to LSUTigersVCURams
What Neauxla posted will be good. Google Carne asada
Posted on 1/27/15 at 5:22 pm to LSUTigersVCURams
Olive oil
soy sauce
black pepper
Cumin
Chili powder
minced garlic
Or some variation of the above and the below
Siracha
Dale's
Allegro
Lea and Perrins
Garlic powder
You really can't mess it up unless you over salt it, which is why my wife is no longer allowed to make the marinade. We eat flank steak every night.
soy sauce
black pepper
Cumin
Chili powder
minced garlic
Or some variation of the above and the below
Siracha
Dale's
Allegro
Lea and Perrins
Garlic powder
You really can't mess it up unless you over salt it, which is why my wife is no longer allowed to make the marinade. We eat flank steak every night.
Posted on 1/27/15 at 5:23 pm to LSUballs
quote:
Don't do this
Whys that?
Posted on 1/27/15 at 5:26 pm to KosmoCramer
It's too thin for a reverse sear. All you need is a good sear on both sides then call it done after resting.
I second the chimichurri suggestion
I second the chimichurri suggestion
Posted on 1/27/15 at 5:27 pm to KosmoCramer
Shirt steaks arnt very thick. You'll likely have jerky
Posted on 1/27/15 at 5:32 pm to LSUballs
quote:
Shirt steaks arnt very thick. You'll likely have jerky
How? The meat never goes about 115-120?
I was a bit tongue in cheek with my first response, but a reverse sear would lead a great skirt steak. As would searing on both sides for a bit longer.
I've actually reverse seared a few skirs and they come out great.
But cutting it correctly is way more important than the style of cooking. As long as you don't over cook it.
Posted on 1/27/15 at 5:33 pm to KosmoCramer
isnt reverse sear intended for really thick steaks?
skirt are usually very thin and cook very quickly
skirt are usually very thin and cook very quickly
Posted on 1/27/15 at 5:36 pm to Deactived
Yea, reverse sear is for big steaks. I like to put my skirt steak directly on the coals Alton Brown style.
Posted on 1/27/15 at 5:37 pm to Deactived
Yeah, it's optimal for roasts and thick steaks.
I just tried it on a skirt to see how it worked.
It was fine and gave a good result, but that can easily be obtained through other quicker ways.
Cutting against the grain is the key for a good bite from a skirt steak. I read an article that used geometry and said that 30 degrees to the grain is the optimal cut.
I just tried it on a skirt to see how it worked.
It was fine and gave a good result, but that can easily be obtained through other quicker ways.
Cutting against the grain is the key for a good bite from a skirt steak. I read an article that used geometry and said that 30 degrees to the grain is the optimal cut.
This post was edited on 1/27/15 at 5:38 pm
Posted on 1/27/15 at 5:38 pm to KosmoCramer
I love that some nerd took the time to figure that out. Food is all science now.
Posted on 1/27/15 at 5:41 pm to Deactived
quote:
Chimichurri
Without question.
Posted on 1/27/15 at 5:45 pm to glassman
Argentinian Chimichurri Sauce:
1 cup lightly packed chopped parsley (ideally, flat leaf "Italian" parsley)
3 to 5 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon chili pepper flakes
2 tablespoons fresh oregano leaves (optional)
2 tablespoons shallot or onion, minced
3/4 cup vegetable or olive oil
3 tablespoons sherry wine vinegar, or red wine vinegar
3 tablespoons lemon juice
LINK
Does it need to have that much oil?
1 cup lightly packed chopped parsley (ideally, flat leaf "Italian" parsley)
3 to 5 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon chili pepper flakes
2 tablespoons fresh oregano leaves (optional)
2 tablespoons shallot or onion, minced
3/4 cup vegetable or olive oil
3 tablespoons sherry wine vinegar, or red wine vinegar
3 tablespoons lemon juice
LINK
Does it need to have that much oil?
Posted on 1/27/15 at 5:57 pm to LSUTigersVCURams
2 garlic cloves, peeled
1/3 cup packed fresh cilantro leaves
1/2 cup lager-style beer, preferably Mexican
Grated zest of 1 lime
1/4 cup fresh lime juice
1/4 cup extra-virgin olive oil
1 Tbs. chili powder
1 tsp. ground cumin
1 tsp. dried oregano
1/4 tsp. ground chipotle chili or cayenne
pepper (optional)
1/2 tsp. salt
blend that up together, marinate overnight.
1/3 cup packed fresh cilantro leaves
1/2 cup lager-style beer, preferably Mexican
Grated zest of 1 lime
1/4 cup fresh lime juice
1/4 cup extra-virgin olive oil
1 Tbs. chili powder
1 tsp. ground cumin
1 tsp. dried oregano
1/4 tsp. ground chipotle chili or cayenne
pepper (optional)
1/2 tsp. salt
blend that up together, marinate overnight.
Posted on 1/27/15 at 5:58 pm to Deactived
quote:
Chimichurri
Money!
Posted on 1/27/15 at 5:59 pm to LSUTigersVCURams
Chimichurri is a great suggestion. This is another simple one that works great. Steak and Corn
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