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Started By
Message
Tips for Skirt Steak for Fajita's
Posted on 11/17/21 at 3:35 pm
Posted on 11/17/21 at 3:35 pm
Do you grill it or cook in oven?
How do you season it?
How do you tenderize it?
How do you season it?
How do you tenderize it?
14
Posted on 11/17/21 at 3:40 pm to HeartAttackTiger
Marinate the meat overnight with lime juice, a little oil, salt, pepper, cilantro, and jalapeño.
This post was edited on 11/17/21 at 3:41 pm
Posted on 11/17/21 at 3:44 pm to HeartAttackTiger
season with S&P, or your favorite marinade.
Cook meat at room temp, not straight out the fridge
Grill high heat, sear several minutes each side ... it doesn't take long as your cooking fajitas. Having a meat temp probe/thermometer can be very useful
I usually serve with chimichurri sauce
Cook meat at room temp, not straight out the fridge
Grill high heat, sear several minutes each side ... it doesn't take long as your cooking fajitas. Having a meat temp probe/thermometer can be very useful
I usually serve with chimichurri sauce
Posted on 11/17/21 at 3:44 pm to HeartAttackTiger
quote:
grill it
quote:
season it
Salt/pepper/garlic...you could use a premade rub...Meat Church Fajita, Fiesta Fajita
quote:
tenderize it
Buy inside skirt, cut off/peel off any silver skin, cut against the grain after you pull it off the grill and it's rested.
Posted on 11/17/21 at 3:51 pm to HeartAttackTiger
quote:
Do you grill it or cook in oven?
I either grill hot and fast or sear in a cast iron skillet hot and fast, I've never cooked a skirt steak in the oven
Posted on 11/17/21 at 4:10 pm to HeartAttackTiger
quote:
How do you tenderize it?
Marinating it in a marinade with a high acid content. Lime juice, orange juice, vinegar, etc. I start with a base of low sodium soy sauce, fresh lime juice, and go from there.
Posted on 11/17/21 at 4:11 pm to HeartAttackTiger
season it however you like
screaming hot cast iron skillet, griddle or grill (so hot you are afraid it might melt)
sear one side for a few minutes then flip and repeat
let rest and slice thinly against the grain
the last is the most important...slice with the grain at your peril
screaming hot cast iron skillet, griddle or grill (so hot you are afraid it might melt)
sear one side for a few minutes then flip and repeat
let rest and slice thinly against the grain
the last is the most important...slice with the grain at your peril
Posted on 11/17/21 at 4:26 pm to AbitaFan08
quote:
Marinate the meat overnight with lime juice, a little oil, salt, pepper, cilantro, and jalapeño.
This is the formula but don't overdo the lime. Too many people in Texas overdo the lime and you cant really taste the meat. Same thing as overdoing a liquid marinade on any meat. Lighter touch is better.
I'll add a small amount of chili powder and cumin somtimes as well. Gives it a bit of taco seasoning taste.
Its really about personal taste. You put so much stuff on the fajita that its really up to you.
This post was edited on 11/17/21 at 4:29 pm
Posted on 11/17/21 at 4:27 pm to msap9020
Yes I would agree with that. Also it should be fresh lime juice and not that crap from the plastic bottle.
Posted on 11/17/21 at 4:56 pm to HeartAttackTiger
I use pineapple juice, lime juice, garlic, cumin, S&P in the marinade
Get my grill nuclear hot, sear, then slice against the grain
Get my grill nuclear hot, sear, then slice against the grain
This post was edited on 11/17/21 at 8:33 pm
Posted on 11/17/21 at 5:23 pm to msap9020
quote:
Same thing as overdoing a liquid marinade on any meat. Lighter touch is better.
a wet marinade inhibits the maillard magic
Posted on 11/17/21 at 7:54 pm to HeartAttackTiger
I usually quick marinate it for like 30 minutes to 2 hours or so with citrus (either limes or oranges), peppers (jalapeño, habanero, Thai Chili, etc…), chili powder, cumin, onion, and garlic.
Grill on high heat and cut against the grain.
Grill on high heat and cut against the grain.
This post was edited on 11/17/21 at 7:56 pm
Posted on 11/17/21 at 8:17 pm to offshoreangler
quote:
Buy inside skirt, cut off/peel off any silver skin, cut against the grain after you pull it off the grill and it's rested.
Outside skirt is way better.
Posted on 11/17/21 at 8:47 pm to diat150
quote:
Outside skirt is way better.
This. There is a big difference, IMO. The outside skirt is usually longer and more uniformly shaped, and is very tender. The inside is tough and usually wider at one end and tapers off. It took me a while to figure out the difference...
Posted on 11/17/21 at 9:21 pm to Jax-Tiger
What’s the el tiempo recipe
Posted on 11/17/21 at 10:35 pm to AbitaFan08
quote:
Marinate the meat overnight with lime juice, a little oil, salt, pepper, cilantro, and jalapeño.
And a beer.
Posted on 11/18/21 at 8:25 am to HeartAttackTiger
Rip-roaring hot and fast
Slice against the grain in thin strips
Slice against the grain in thin strips
This post was edited on 11/18/21 at 1:45 pm
Posted on 11/18/21 at 9:46 am to HeartAttackTiger
Marinate at least over night.
Get meat as dry as you possibly can.
Dry season.
Grill as hot as you can flipping three times.
Slice across the grain.
Get meat as dry as you possibly can.
Dry season.
Grill as hot as you can flipping three times.
Slice across the grain.
Posted on 11/18/21 at 10:50 am to AlxTgr
I marinate in Claude's marinade for at least 8 hours and then grill hot and slice against the grain.
Posted on 11/18/21 at 7:02 pm to HeartAttackTiger
quote:
cook in oven
wtf
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