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re: Skirt steak question
Posted on 4/5/19 at 10:53 am to BRgetthenet
Posted on 4/5/19 at 10:53 am to BRgetthenet
quote:
Y’all should be tossing skirt in a marinade of olive oil, garlic, lemon, and S&P
Soy sauce, fresh lime juice, fresh grated ginger, honey, and olive oil is my go-to.
0
Posted on 4/5/19 at 11:27 am to KosmoCramer
To each his own, but I don’t think skirt steak needs a marinade. In fact, grilling a wet surface means you’re steaming it instead of searing it.
Buy a quality piece of meat, rub a very small amount of olive oil on the outside and then hit it with kosher salt, black pepper, granulated garlic and (if you don’t react to msg) a little bit of Sazon Goya
Grill over Mesquite and this will be as close as possible to the best carne Asada you’ve ever had. Add whatever other flavorings after you’ve grilled it... squeeze of lime, honey, etc...
Buy a quality piece of meat, rub a very small amount of olive oil on the outside and then hit it with kosher salt, black pepper, granulated garlic and (if you don’t react to msg) a little bit of Sazon Goya
Grill over Mesquite and this will be as close as possible to the best carne Asada you’ve ever had. Add whatever other flavorings after you’ve grilled it... squeeze of lime, honey, etc...
Posted on 4/5/19 at 12:25 pm to LSUvegasbombed
quote:
in this picture with the steak, i am slicing from top to bottom. not right to left.
Not trying to rag you man, but you should watch this YouTube clip, it's only 2:30 long, but it's super informative and helpful. She demonstrates exactly how to cut it and why we do it that way.
Good luck and I hope your steak experience gets better
Posted on 4/5/19 at 12:33 pm to dpd901
quote:
To each his own, but I don’t think skirt steak needs a marinade. In fact, grilling a wet surface means you’re steaming it instead of searing it.
Buy a quality piece of meat, rub a very small amount of olive oil on the outside and then hit it with kosher salt, black pepper, granulated garlic and (if you don’t react to msg) a little bit of Sazon Goya
Grill over Mesquite and this will be as close as possible to the best carne Asada you’ve ever had. Add whatever other flavorings after you’ve grilled it... squeeze of lime, honey, etc...
Not sure why you replied to me about marinades.
But how does one steam a steak with oil?
Posted on 4/5/19 at 12:47 pm to KosmoCramer
Skirt steak is easy. Get a rip roaring hot fire or pan. Add the skirt steak and cook for 60-90 seconds per side 2x. Pull and let sit for 10 minutes, then cut against the grain.
Posted on 4/5/19 at 1:00 pm to LSU Wayne
quote:
2-3 limes, juiced 4 cloves garlic, crushed 1/2 cup orange juice (sometimes add a bit more) 1 cup chopped fresh cilantro 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 cup olive oil 1 jalapeno, minced 2-3 tablespoons white vinegar 1 (2 pound) flank steak
That's a classic carne asada marinade. frick yeah my dude.
This post was edited on 4/5/19 at 1:01 pm
Posted on 4/5/19 at 1:07 pm to Box Geauxrilla
that is how i was cutting it last night
i think its because it was thick and we didnt tenderize it. Plus it was more on the rare side initially when i started to cut it
i think its because it was thick and we didnt tenderize it. Plus it was more on the rare side initially when i started to cut it
Posted on 4/5/19 at 1:11 pm to LSUvegasbombed
Skirt steak should be melt-in-your-mouth tender if it is cooked properly.
First, I feel like a tenderizer helps. Or, just use a mallet and pound it out so that it is a consistent thickness (otherwise some parts will be rarer than others). Then, salt and pepper (and any other spice / rub) you want, then hit it in a hotter-than-hades cast iron pan with some grapeseed oil. Towards the end, I stick in a nub of butter just to give it some more flavor.
Let it rest for some time, and then cut it against the grain.
Normally, I'll cut one longer skirt steak into 3-4 pieces and cook them up, which makes it easier to cut against the grain and into bite sized strips.
First, I feel like a tenderizer helps. Or, just use a mallet and pound it out so that it is a consistent thickness (otherwise some parts will be rarer than others). Then, salt and pepper (and any other spice / rub) you want, then hit it in a hotter-than-hades cast iron pan with some grapeseed oil. Towards the end, I stick in a nub of butter just to give it some more flavor.
Let it rest for some time, and then cut it against the grain.
Normally, I'll cut one longer skirt steak into 3-4 pieces and cook them up, which makes it easier to cut against the grain and into bite sized strips.
This post was edited on 4/5/19 at 1:12 pm
Posted on 4/5/19 at 1:14 pm to El Mattadorr
It's so much better than the overcooked bits of steak you get at your typical tex mex places. a bit medium rare and full of flavor.
Posted on 4/5/19 at 2:13 pm to LSU Wayne
I have never had success with skirt steak. I've tried expensive and cheap, different marinades, tenderizing.... Never comes out good.
I'd do anything to be able to cook it like Lupe tortilla does.
I'd do anything to be able to cook it like Lupe tortilla does.
Posted on 4/5/19 at 2:30 pm to diat150
quote:
I'd do anything to be able to cook it like Lupe tortilla does.
Use seasoning with MSG in it... Accent, Sazon Goya. Grill over mesquite.
That’s what they’re doing. Trust me on this.
This post was edited on 4/5/19 at 2:31 pm
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