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Skirt Steak
Posted on 11/4/11 at 8:24 pm
Posted on 11/4/11 at 8:24 pm
Costco had skirt steak for $4.00 lb the other day. I had never tried it so I got some. Cooked it tonight in a cast iron skillet on the grill. Served over rice with a little garlic butter dribbled over the top. This is now my favorite cut of beef for the money. Really like that you can cook it in less than 10 minutes.
1
Posted on 11/5/11 at 12:13 am to highcotton2
Try this.
Cook it in the cast iron skillet on the grill in 1/2 TSP butter and 1/2 TSP EVOO, just like you did before, only after seasoning it LIBERALLY with salt and pepper.
While the steak is cooking, cut the corn off of 2-3 ears of FRESH corn and chop up 2-3 green onions. Once the steak is done cooking, remove from steak from the skillet, but leave the skillet on the grill. Add the corn and green onions to the skillet and stir - mixing with the steak juices. DO NOT cook the corn, just warm it up - al dente. It will look dirty from the steak juices.
Ladle the corn directly on top of the steak - right down the center of it. It makes a nice presentation, and I guarantee you it tastes better than it sounds in my description. The corn is out of this world - but you cannot use frozen corn, because it turns out mushy.
The beauty of this dish is it takes 15 minutes - start to finish.
Cook it in the cast iron skillet on the grill in 1/2 TSP butter and 1/2 TSP EVOO, just like you did before, only after seasoning it LIBERALLY with salt and pepper.
While the steak is cooking, cut the corn off of 2-3 ears of FRESH corn and chop up 2-3 green onions. Once the steak is done cooking, remove from steak from the skillet, but leave the skillet on the grill. Add the corn and green onions to the skillet and stir - mixing with the steak juices. DO NOT cook the corn, just warm it up - al dente. It will look dirty from the steak juices.
Ladle the corn directly on top of the steak - right down the center of it. It makes a nice presentation, and I guarantee you it tastes better than it sounds in my description. The corn is out of this world - but you cannot use frozen corn, because it turns out mushy.
The beauty of this dish is it takes 15 minutes - start to finish.
This post was edited on 11/5/11 at 12:15 am
Posted on 11/5/11 at 12:34 am to Jax-Tiger
That escheat I do, plus add mushroos with the corn and onions. Cut It on a bias and enjoy. You can always play with flavors, I did one last week an at the end coated with a pineapple haberno jelly and made a great glaze. Nothing left !!!
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