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Old 03-25-2011, 11:02 AM
 
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Quote:
Originally Posted by satx56 View Post
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!

That looks so good. That is a happy grill. Very nice! I'm drool'n big time.
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Old 03-26-2011, 11:26 PM
 
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I treat it like a typical steak: bring it up to room temp, oil, sald, pepper, cook on skilliet on high for 2-3 min per side, maybe a little compound butter on top afterwards.

Some skirt steak i get is not uniform, so i separate the bigger thicker section to cook like a steak; i marinate the rest and throw it on the grill. Lately its been a korean kalbi marinade.
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Old 03-27-2011, 12:27 AM
 
Location: Destrehan, Louisiana
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Quote:
Originally Posted by Wilson513 View Post
I bought a beautiful skirt steak this afternoon at the butcher shop from their prime beef side.

What to do with it? Thanks!

check out the second recipe on my blog site, it's a flank steak but works great with skirt steak also.

New Orleans / Italian Cuisine


busta
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Old 04-03-2011, 05:48 PM
 
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Today, I made skirt steak chili. My usual chili con carne recipe with lots of chilis green and red, but this time I seared skirt steak in a skillet until crisp on the outside and a little pink inside, diced it up into bite sized pieces and put it in the chili. It melts in the mouth but had way, way much more flavor than a tender cut of meat like sirloin or tenderloin which I would not use in chili. Delicious. Can't recommend it highly enough.
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