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Started By
Message
My skirt steak attempt (w/pics)
Posted on 7/22/12 at 5:56 pm
Posted on 7/22/12 at 5:56 pm
I wanted to try this Skirt steak thing that so many people have been talking about. I tried to keep it mexican themed so I had fajita skirt steak w/ stuffed jalapenos.
Here are the jalapenos. Wear gloves!
I browned breakfast sausage in my cast iron skillet. I wanted to use the sausage drippings to fry the skirt steak.
I mixed the sausage with cream cheese and stuffed the jals with it. I then popped them in the oven for 12 minutes at 375 then broiled them for another 3.
Enter the skirt steak! It has been tenderized and marinating in a fajita seasoning blend for the better part of the day.
In the skillet I cooked the sausage in, i threw in a small pad of butter and a small portion of chopped onions. After letting them saute for a few, I cranked the heat up and I threw the steak in.
About three minutes on each side (i prefer medium) and boom! Dinner is served!
I do have a couple of questions. The steak was delicious but it was a bit on the tough side. Not too bad but I would like it a little less chewy. Any ideas?
As good as the steak was, the jalapenos were the highlight. I love those things but the wife doesnt. So I have to make them when she goes out of town.
Here are the jalapenos. Wear gloves!
I browned breakfast sausage in my cast iron skillet. I wanted to use the sausage drippings to fry the skirt steak.
I mixed the sausage with cream cheese and stuffed the jals with it. I then popped them in the oven for 12 minutes at 375 then broiled them for another 3.
Enter the skirt steak! It has been tenderized and marinating in a fajita seasoning blend for the better part of the day.
In the skillet I cooked the sausage in, i threw in a small pad of butter and a small portion of chopped onions. After letting them saute for a few, I cranked the heat up and I threw the steak in.
About three minutes on each side (i prefer medium) and boom! Dinner is served!
I do have a couple of questions. The steak was delicious but it was a bit on the tough side. Not too bad but I would like it a little less chewy. Any ideas?
As good as the steak was, the jalapenos were the highlight. I love those things but the wife doesnt. So I have to make them when she goes out of town.
6
Posted on 7/22/12 at 5:58 pm to Jibbajabba
damn i've got to do this.
good job
i mean, she doesn't have to eat every single thing you cook. be a man, man.
good job
quote:
I love those things but the wife doesnt. So I have to make them when she goes out of town.
i mean, she doesn't have to eat every single thing you cook. be a man, man.
This post was edited on 7/22/12 at 6:00 pm
Posted on 7/22/12 at 5:59 pm to Jibbajabba
quote:
The steak was delicious but it was a bit on the tough side. Not too bad but I would like it a little less chewy. Any ideas?
Next time marinade overnight with fresh squeezed lime juice.
I usually do lime juice,salt,onions, cilantro in the marinade. Pat dry the next day before you put it on the grill.
Posted on 7/22/12 at 6:01 pm to Jibbajabba
Looks like you cut it with the grain. Cut this way the meat is very chewy. Next time cut against tithe grain.
Posted on 7/22/12 at 6:02 pm to Jibbajabba
Nice work!!!
Posted on 7/22/12 at 6:04 pm to TigerHam85
quote:
i mean, she doesn't have to eat every single thing you cook. be a man, man.
Lol. I agree but we have a standing agreement that i wont cook with jalapenos if she wont cook with creme of mushroom. That little treaty has served our marraige well lol.
Posted on 7/22/12 at 6:08 pm to Jibbajabba
I love doing that with jalapenos. I wrap them in bacon though.
Posted on 7/22/12 at 6:10 pm to ruzil
quote:
Looks like you cut it with the grain. Cut this way the meat is very chewy. Next time cut against tithe grain.
This.
Posted on 7/22/12 at 8:18 pm to ruzil
quote:
Looks like you cut it with the grain. Cut this way the meat is very chewy. Next time cut against tithe grain.
This +2. It's a little confusing because the grain runs widthways and not along the legnth of the steak. After grilling, cut widthways in 4 or 5 in sections and then slice across the grain for fajita strips. Or you can cut into sections before grilling.
Posted on 7/22/12 at 8:41 pm to dpd901
Thanks guys. I guess it is kinda like a brisket then. I will definately remember to cut it against the grain next time!
Posted on 7/22/12 at 8:45 pm to Jibbajabba
nice job! i couldn't believe how tender this cut was last time i cooked it. really blew my mind. i agree that cutting it against the grain has a lot to do with it.
Posted on 7/22/12 at 8:56 pm to ruzil
quote:
Looks like you cut it with the grain. Cut this way the meat is very chewy. Next time cut against tithe grain.
This. I have cooked mine with just salt and pepper and it was extremely tender. I would recommend trying it with salt and pepper once, so you can see what the flavor is on the skirt, and decide how strong you want the marinade to be. I like seasonings and marinades that complement the flavor of the meat. A little oil, lime juice, salt, and pepper works great.
ETA: Those peppers look fantastic, too...
This post was edited on 7/22/12 at 8:58 pm
Posted on 7/22/12 at 9:50 pm to Jax-Tiger
Didn't want to start a new thread but I picked up some skirt steak for the first time today. $4.99/lb so not a bad price. Any tips for a first timer? Specifically should I put it on the grill or pan fry in a cast iron? Also any good marinades or will just salt and pepper do?
Thanks!
Thanks!
Posted on 7/22/12 at 10:02 pm to Dav
I trim some of the fat on the back side to let the seasoning penetrate.
1) I just rub with olive oil, sea salt and pepper. 2) Grill. 3) Let rest and slice across the grain.
It is always tender and juicy - marinades are not required like flank steaks. I like a simple chimmichurri sauce to top upon serving.
1) I just rub with olive oil, sea salt and pepper. 2) Grill. 3) Let rest and slice across the grain.
It is always tender and juicy - marinades are not required like flank steaks. I like a simple chimmichurri sauce to top upon serving.
Posted on 7/23/12 at 7:09 am to Dav
quote:
$4.99/lb so not a bad price. Any tips for a first timer?
Great price.
Look at this thread. You want to keep the fat on if you do it this way. Simple and quick. Just salt and pepper and sear it in a cast iron skillet using 1/2 olive oil, half butter.
Skirt Steak and Corn
Posted on 7/23/12 at 9:35 am to Jax-Tiger
Posted on 7/23/12 at 10:44 am to Jibbajabba
I've done this with Andouille chopped up, browned and stuffed into the jalapenos, then breaded and fried.
So fricking good.
So fricking good.
Posted on 7/23/12 at 11:55 am to Jibbajabba
Question. Is "skirt steak" the same as a flat iron?
They used to sell tender flat irons at Albertson's for cheap. Great cut of meat the wife and I enjoyed. But seems like about a year or so ago, they started packaging them in smaller sizes but alot more expensive.
I know the price of beef is rising, but it seems the ratio of price increase and size packaged surpassed the cost increases for ribeyes, NY strips, etc.
They used to sell tender flat irons at Albertson's for cheap. Great cut of meat the wife and I enjoyed. But seems like about a year or so ago, they started packaging them in smaller sizes but alot more expensive.
I know the price of beef is rising, but it seems the ratio of price increase and size packaged surpassed the cost increases for ribeyes, NY strips, etc.
Posted on 7/23/12 at 12:57 pm to Jax-Tiger
So no marinade in the cast iron? That's how I do most of my steaks anyway. Good deal.
Posted on 7/23/12 at 1:31 pm to Dav
quote:
So no marinade in the cast iron?
No marinade. Just 1 T of Olive oil, 1 T of butter in a cast iron steak for about 1 - 1.5 lbs. of steak. Add 3-4 ears of corn off the cob and 1/2 cup of chopped green onions. Don't cook the corn - serve al dente. Just stir in the juices of the steak. The excess salt and pepper from the steak mixes with the pan juices to give the sweet corn a really good flavor.
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