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I have always been afraid of preparing skirt steak (don't know why) I guess I was concerned it would turn out terribly tough and even the dogs would walk away from it...
Well, I bought one (about 2 lbs) from our local butcher (real butcher with slaughterhouse out back, cows walk in, but come out wrapped in paper...)
Looked up internet instructions/recipes for reference.
Trimmed the SS of most fat and cut into manageable pieces.
Made my own marinade. Let SS soak about 4 hours.
Didnt feel like making a fire in the grill, so I used the broiler.
Let it cool and then cut as instructed.
Texted Louise: "We are having skirt steak tonight!" To which she replied: "Oooo, sounds DIRTY!" (gotta love her )
When wife came home, I stir fried veggies and re browned the meat in cast iron.
Served with corn and flour tortillas, salsa and sour cream.
Also Basmatti rice and corn on the cob on the side.
We pay a premium price for skirt steak here because of the popularity of beef fajitas. Buy this spice on line...it will tenderize and season them perfectly. Grill and then cut across grain and you will love it. Smoked with mesquite is best for flavor. Serve with lime and pico-de-gallo. Flour tortillas.
You must marinade or use the recommended spice with tenderizer and slice correctly or it will be tough as a boot.
Not a fan of Skirt Steak in our home, we prefer other steaks for Fajita's which I rarely make anyway.
We are more Tacos, Taco salad, Chimichanga, Beans, Salsa and Guacamole here.
Otherwise we grilled whatever meat we are having that particular day or I put something in the slow cooker.
We pay a premium price for skirt steak here because of the popularity of beef fajitas. Buy this spice on line...it will tenderize and season them perfectly. Grill and then cut across grain and you will love it. Smoked with mesquite is best for flavor. Serve with lime and pico-de-gallo. Flour tortillas.
You must marinade or use the recommended spice with tenderizer and slice correctly or it will be tough as a boot.
Why NOT just use ACCENT (MSG) as it is the main ingredient in the Fiesta Fajita seasoning?? It is probably cheaper.
From the label:
INGREDIENTS
Salt, Monosodium Glutamate, Spices, Garlic, Onion, Calcium Stearate (Free-Flow Agent) and Tenderizer (Proteolytic Enzyme derived from Aspergillus Flavus Oryaze and from Papaya).
I read where marinating is not recommended for this thin cut of meat.....just some dry rub spices before it hits the grill.
I love this cut of meat. Not too many ways one can screw up this piece no matter how long you grill it.
I'm also a milanesia fan. ( probably spelled that wrong)
It's the main thing I order at Los barrios (San antonio)
Besides the margaritas! !!
I recently bought skirt steak at a carnecia, just to compare the tastes.....i loved the thin cut but not their spices..
I use my spices at home. Fajita mix, garlic, cumin, chili, salt, pepper, onion powder, and rub it all in with lime juice.
30 minutes later it's seared on the grill.
I prefer to either pound it a little to break up the toughness, or attempt to butterfly the piece.
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If you don't like msg choose your own concoction.
