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Skirt Steak Favorites?
Posted on 5/28/21 at 10:34 am
Posted on 5/28/21 at 10:34 am
Bought a couple of these marked down this AM. Never really played with this cut much. Open to ideas.
6
Posted on 5/28/21 at 10:51 am to Aubie Spr96
Fajitas
Posted on 5/28/21 at 11:12 am to Aubie Spr96
Marinade them for at least 6 hours. I aim for closer to 10-12 hours.
Low sodium soy sauce
Fresh lime juice
Dark Mexican beer
Olive oil
Fresh cilantro
Sliced jalapenoes.
Before grilling, removed from marinade and pat dry. Hit it with a dry rub you like, but not much. Grill to medium rare, slice across the grain.
Low sodium soy sauce
Fresh lime juice
Dark Mexican beer
Olive oil
Fresh cilantro
Sliced jalapenoes.
Before grilling, removed from marinade and pat dry. Hit it with a dry rub you like, but not much. Grill to medium rare, slice across the grain.
Posted on 5/28/21 at 11:30 am to Aubie Spr96
Most underrated cut of steak, imo. A good bit of fat, so they're very flavorful. I typically don't marinate them and just coat them with kosher salt and pepper, and sear them in a hot cast iron for about 3 minutes a side for medium rare. If it's a long cut that won't fit in the pan, cut it in half and do both in the pan.
We do skirt steak tacos maybe every other week. Cut into smaller bite sizes when done and top with diced onions marinated in lime juice and cilantro. Maybe some pickled red onions too or diced tomatoes. Typically, you'll have plenty for leftovers depending on how many you're cooking for.
It takes marinades well too, so that's an option. Plenty of recipes online.
We do skirt steak tacos maybe every other week. Cut into smaller bite sizes when done and top with diced onions marinated in lime juice and cilantro. Maybe some pickled red onions too or diced tomatoes. Typically, you'll have plenty for leftovers depending on how many you're cooking for.
It takes marinades well too, so that's an option. Plenty of recipes online.
Posted on 5/28/21 at 11:37 am to The Spleen
quote:
The Spleen
Pretty good advice here. I'd be careful with the lime juice, though. Too much or too long in it will make the meat mushy.
You want the heat as high as you can get and as little time as possible cooking on each side. High enough that you can get a decent crust on the outside and medium rareish on the inside, is what I look for, usually with 2-3 minutes per side.
Posted on 5/28/21 at 11:45 am to Y.A. Tittle
quote:
I'd be careful with the lime juice, though. Too much or too long in it will make the meat mushy.
My general rule of thumb is juice from one lime for each steak. If I'm doing 2, I use 2 limes. 1 steak, 1 lime.
I also left off the honey in my marinade. I like that little touch of sweet. Orange juice would work for that as well.
Posted on 5/28/21 at 11:55 am to Aubie Spr96
marinade, grill/sear high heat to med rare, let rest, slice, top with chimichurri sauce
google images (skirt steak chimichurri) as there are dozens of recipes online. One of my favorite meals ... it's very simple and little prep time
google images (skirt steak chimichurri) as there are dozens of recipes online. One of my favorite meals ... it's very simple and little prep time
Posted on 5/28/21 at 3:30 pm to Aubie Spr96
Alton Brown Skirt Steak on Coals
This my go to. Every now and then I will marinade but usually its just a heavy dose of Kosher Salt.
Slice against the grain for nachos, tacos, pair with a nice chimichurri...always cook extra for the chef's cut - those nice bites you get to take as your cutting.
This my go to. Every now and then I will marinade but usually its just a heavy dose of Kosher Salt.
Slice against the grain for nachos, tacos, pair with a nice chimichurri...always cook extra for the chef's cut - those nice bites you get to take as your cutting.
Posted on 5/28/21 at 4:50 pm to Aubie Spr96
We do skirt steak fajitas or bowls typically once a month. As others have stated, marinade and grill over high heat, 2-3 min per side. Always delicious.
Posted on 5/28/21 at 5:21 pm to 22jctiger22
Hangar steak and skirt steak may be my favorite cuts of meat. Unfortunately, they are no longer cheap or readily available.
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