Posted:
#1
anybody like it ?
skirt steak
Views: 540
Posts: 21
Posted:
#5
Can take any kind of flavor you care for but I generally am very simple with pretty much all "beef" marinades. Rarely even use marinades for beef to begin with but here's a Good and EZ Marinade one for skirt....
Olive oil, garlic, lime juice, kosher salt, good cracked black pepper. At least 30 minutes but an hour is better. Hit it with fresh squeeze lime juice after it's done. Can add cilantro to the marinade as well.
If it's a good cut, can skip the marinade and just use salt/pepper.
Posted:
#7
Quote Originally Posted by ApacheM:
When I was a kid (many yrs ago) when Dad butchered a calf
When I was a kid (many yrs ago) when Dad butchered a calfhe wouldn't even let us feed the skirt to the dogs. Mexicans came
up with fajitas and now its $3/lb.
That's funny..... speaking of cuts of meat, I don't like Filet MIgnon. Has the consistency of a marshmallow.
Another cut which is underused is a good sirloin 
Posted:
#9
Here's a better picture.... medium rare and not overcooked....
and a whole one.... Picture
You can see the strong grain in the meat.. It's thin so you can char it real quick and keep it med rare inside. It cooks in just a few minutes.
Kind of hard to find though. Lot of stores don't carry it. In the uncooked package, it looks like Flank steak but flank is too lean and is tough..... front the front belly vs the back belly like the Flank..... Fat is our friend 
Posted:
#20
Ive never had skirt steak
Im not a huge red meat eater...seems the wave is saying to eat more like our great grandparents did...organics, fresh foods etc, little less red meat etc.
Im doing the same...just not to a full extent. Ive do red meat (sans chicken) maybe once every other week at best.
Posted:
#21
1) Always buy your skirt steak from a Mexican grocery store.
2) Lightly season it with Adobo all purpose seasoning.
3) Squeeze fresh lime juice all over each piece of meat, don't be bashful.
4) Cut up onion and place it all over the meat.
5) Pour beer over the meat until the meat is covered. The beer,onions,seasoning, and lime will work together...the longer it marinates the better.
6) Grill and eat. I like it in tortillas with Pico de Gallo. You can eat it any way you like.
7) Enjoy with a cold one !
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