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Old 03-04-2011, 12:14 PM
 
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I am marinating one right now for tonights dinner. I sprinkled Smoked Paprika, Cumin, Coriander, Cayanne, Fresh Ground Black Pepper, Garlic Powder and Onion Powder on it then rubbed in some Olive Oil. I will take it out of the fridge when I get home and let it get to room temp. and grind sea salt on it then grill it up a few minutes each side. Slice it and put on slightly grilled corn tortillas with chopped onion and cilantro and some sour cream and hot sauce! CAN'T WAIT!
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Old 03-04-2011, 03:20 PM
 
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OK, Here is the start and the finish of grilled skirt steak from last night:

Last edited by Wilson513; 06-18-2012 at 10:03 AM..
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Old 03-05-2011, 05:47 AM
 
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Looks great, Wilson! Make'n me hungry!

Skirt is what is typically used in carne asada. Around here it is somewhat of an expensive cut, $6-$7. About the same as a rib roast(aka "prime" rib, choice grade) and we like smoked rib roast better than skirt steak.

I marinated one in teriyaki sauce and was something different, pretty good.
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Old 03-06-2011, 11:41 AM
 
Location: Coastal Georgia
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Looks fabulous.
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Old 03-23-2011, 02:31 PM
 
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Make a big batch of chimichurri sauce. Marinade the steak in half the sauce, then grill to medium rare. Slice thinly against the grain, and serve with reserved sauce. Yum!
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Old 03-23-2011, 02:46 PM
 
Location: Southern, NJ
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Wilson I marinated one last week for 6 hrs. turning every hr. Marinated in 4 cloves of crushed garlic, onion, soy, red wine, oo, smoked paprika, crushed black pepper. Took the steak out 1 hr. to come back to room temp., totally dried the steak off of any marinated on both sides. On my hot stove top grill, brushed with Grapeseed oil, seared 2 mins. on ea. side. Transferred the grill to 400 degree oven and cooked 4 mins., removed covered lightly with foil for 5 mins. Perfect med-rare, served with twice baked potatoes and Italian salad.
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Old 03-23-2011, 03:10 PM
 
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I don't know what kind of skirt steak you guys are purchasing, but all the skirt steak I've ever purchased only needed a little salt and pepper after it was grilled (about 5 to 7 minutes or so each side) or broiled.
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Old 03-24-2011, 09:32 AM
 
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Quote:
Originally Posted by Walter Greenspan View Post
I don't know what kind of skirt steak you guys are purchasing, but all the skirt steak I've ever purchased only needed a little salt and pepper after it was grilled (about 5 to 7 minutes or so each side) or broiled.
I guess it depends on what you do with the skirt steak...if you are making steak tacos you need more then salt and pepper IMO. But 5 to 7 minutes per side? Holy crap was it like eating shoe leather? I think a quick sear on super high of 2-3 minutes per side and you are good to go..but to each his own!
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Old 03-24-2011, 06:03 PM
 
Location: El Dorado Hills, CA
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Skirt steak = Fajitas! I have to buy my seasoning on line from a small company in Dallas (or maybe Fort Worth). Adkins Mesquite Fajita Seasoning...ah, the best. Of course, while I'm ordering, I have to get the BBQ rub for my next Brisket. OK, getting hungry, have to go start cooking dinner.
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Old 03-24-2011, 10:51 PM
 
Location: South Central Texas
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This is the only way I'd cook skirt steak. Spiced with Fajita Seasoning and grilled with Mesquite! Bolner's Fiesta Fajita seasoning! Served with Pico da Gallo and lime... Absolutely must be cut properly against grain..

Fajitas in center!
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