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We bought a skirt steak yesterday, and BBQ'ed it last night.
Turned out pretty good! Great flavor, but a wee bit tough. Next time I'll marinate it over night.
Had never seen this cut in a market before. Is it the same cut as a flank steak?
It was about 6" wide, tapering down, 5/8" thick and about a foot long.
Virgil B.
Last edited by vbshootinrange; 05/29/16.
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No, not the same as flank. From the front half its the tissue that holds the lungs in.. Good meat and lots of flavor, does need to be marinated and make sure you cut across the grain.
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Campfire Tracker
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James Pepper: There's no law west of Dodge and no God west of the Pecos. Right, Mr. Chisum? John Chisum: Wrong, Mr. Pepper. Because no matter where people go, sooner or later there's the law. And sooner or later they find God's already been there.
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What buddy said about the cut. Go a page or two back and try my Korean BBQ recipe in the round steak thread.
Sean
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Campfire 'Bwana
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Campfire 'Bwana
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Do yourself a big favor and look up "churasco" steak. Lots of flavor in that cut. Just gotta know how to capture it.
Sean"s recipe also does that.
Slaves get what they need. Free men get what they want. Rehabilitation is way overrated. Orwell wasn't wrong. GOA member disappointed NRA member 24HCF SEARCH
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It's the diaphram. Use to be part of the guts,then became part of n the pink slim everyone talked about a year or so ago. Now is a steak. Good old USA marketing.
If God wanted you to walk and carry things on your back, He would not have invented stirrups and pack saddles
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Campfire 'Bwana
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Campfire 'Bwana
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The south and latin Americans have been eating this cut for centuries.
For more fun and flavor, also look up how to make your own chimichuri.
Slaves get what they need. Free men get what they want. Rehabilitation is way overrated. Orwell wasn't wrong. GOA member disappointed NRA member 24HCF SEARCH
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Campfire Ranger
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$10+ per pound here if you can find it. Local butcher has a 72 lb. minimum order. Same deal for flank & hanger.
Doesn't sell very well back in the WV hills.
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Thanks guys!
Great information here!
Virgil B.
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Campfire 'Bwana
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Very popular cut here with the Latins. Usually runs about $5.99-$6.99/lb.
Slaves get what they need. Free men get what they want. Rehabilitation is way overrated. Orwell wasn't wrong. GOA member disappointed NRA member 24HCF SEARCH
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Campfire 'Bwana
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Is skirt steak different from meat curtains?
If you put Taco Bell sauce in your ramen noodles it tastes just like poverty
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Is skirt steak different from meat curtains? I'm not saying her labia was big, but she could donate ear lobes to burn victims.
Sean
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Campfire 'Bwana
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Used around here for fajitas and carne asada.
Founder Ancient Order of the 1895 Winchester
"Come, shall we go and kill us venison? And yet it irks me the poor dappled fools, Being native burghers of this desert city, Should in their own confines with forked heads Have their round haunches gored."
WS
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Campfire Ranger
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Is skirt steak different from meat curtains? I'm not saying her labia was big, but she could donate ear lobes to burn victims. Can pull double duty as mud flaps on the truck.
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Campfire Kahuna
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Campfire Kahuna
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I rarely marinate steak, and don't with skirt steak either. I grill it, brushed with a little olive oil. I keep the meat off direct high heat. Cooks best if set over on the side of the grill, and turned every so often. I prefer it cooked to medium, or maybe a little more. Less, will be too chewy for me. Tastes real good with a well made chimichurri sauce. Like mine, below. Chimichurri Sauce
½ cup boiling water ½ teaspoon Kosher salt One cup chopped fresh Curley Parsley 5 Garlic cloves, chopped 2 teaspoon dried Oregano ½ Teaspoon dried Thyme 1 Teaspoon fresh ground Black Pepper 1 small Tabasco Pepper, diced ¼ cup Corn Oil ¼ cup red wine Vinegar ¼ cup Argentine Malbec (I use the Norton brand)
Put all of the ingredients into a blender, and process until the mixture is chopped, but not puréed.
Sam......
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Nice to see you back here posting some Sam, now if you could just get Hoop back too.
FJB & FJT
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Campfire 'Bwana
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Used around here for fajitas and carne asada. A quick and dirty yet very tasty marinade for such.
Conduct is the best proof of character.
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Campfire Kahuna
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Campfire Kahuna
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Nice to see you back here posting some Sam, now if you could just get Hoop back too. I pop in and out these days. Not so sure about friend David.
Sam......
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Campfire 'Bwana
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Campfire 'Bwana
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For the aristocrats who've never seen how we the unwashed enjoy a skirt steak (churasco) here south of the Mason Dixon.. desired result Here's my skirt steak and chimichurri recipe from a couple years ago. About the only thing I've changed is I add more cilantro now. Here's kind of a standard I use. If you've got 24 hours to let it set, that works best. I don't usually have that foresight. Trim most of the fat and all of the membrane before starting the marinade.
Your "churrasco" cut, whichever you choose 1/2 cup olive oil 1/4 cup balsamic, red wine vinegar, low sodium soy sauce, or apple cider vinegar for a sweeter, different flavor 3-4 cloves garlic juice of 1 lime 1/2 teaspoon red pepper flakes chopped fresh parsley chopped fresh cilantro 1/2 teaspoon sea salt fresh ground pepper
mix everything except the steak in a bowl. Place steak and marinade in a gallon Ziploc bag. After sealing Ziploc, shake well and move around with your fingers. You want all that marinade goodness getting into every strain of the meat.
Grill on medium high for 3-6 mins. on each side, depending on size of cut, basting with your "chimichurri".
Slaves get what they need. Free men get what they want. Rehabilitation is way overrated. Orwell wasn't wrong. GOA member disappointed NRA member 24HCF SEARCH
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Campfire Ranger
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Skirt, hanger, flank.....all some of my favorite cuts of beef!
I love a good chimichurri! I'll have to try both recipes is summer.
“Life is life and fun is fun, but it's all so quiet when the goldfish die.”
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I've been working in Mexico for the past 6 months, and "Arrachera" is one of the dishes they bring us for lunch and is also served at the hotel grill.
They also serve a chimichurri sauce in that town that everybody says you can't get anywhere else, its an orange sauce, I call it spicy ranch to get a laugh, but it is really good for dipping about anything in.
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Campfire Kahuna
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Campfire Kahuna
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here is a favorite sauce for dipping. It is wonderful with seafood or steak and pork. Mango-Sour Orange Sauce
One Ripe Mango, peeled and chopped Two Tablespoons Red onion, fine diced Two Tablespoons Red Bell Pepper, fine diced One large Tabasco Pepper, fine diced One Tablespoon Sam’s Mango Madness hot sauce Juice and pulp from one large Sour Orange (need half a cup) One Tablespoon Corn Starch
(If you do not have a mango, substitute a 6 ounce can Mango Nectar. If you can’t find a Sour Orange, substitute a half cup Orange Juice, and add the juice of one fresh Lime. If you don’t have any Sam’s Mango Madness hot sauce, I feel sorry for you)
Place the Mango flesh in a small food processor, and reduce to puree
Mix all ingredients in a small heavy non reactive sauce pan. Bring to boil on Medium heat. Mix the Corn starch with some of the liquid, and then add back to the pan. Stir well as the mixture thickens.
Sam......
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Thanks again guys!
Lots of great information here!
Virgil B.
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We just have the butcher run once thru the tenderizer, then we marinate. Lastly cook quick over hot mesquite and slice properly for fajitas (against the grain). Just got through making guacamole to go with the fajitas.
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Campfire 'Bwana
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Campfire 'Bwana
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here is a favorite sauce for dipping. It is wonderful with seafood or steak and pork. Mango-Sour Orange Sauce
One Ripe Mango, peeled and chopped Two Tablespoons Red onion, fine diced Two Tablespoons Red Bell Pepper, fine diced One large Tabasco Pepper, fine diced One Tablespoon Sam’s Mango Madness hot sauce Juice and pulp from one large Sour Orange (need half a cup) One Tablespoon Corn Starch
(If you do not have a mango, substitute a 6 ounce can Mango Nectar. If you can’t find a Sour Orange, substitute a half cup Orange Juice, and add the juice of one fresh Lime. If you don’t have any Sam’s Mango Madness hot sauce, I feel sorry for you)
Place the Mango flesh in a small food processor, and reduce to puree
Mix all ingredients in a small heavy non reactive sauce pan. Bring to boil on Medium heat. Mix the Corn starch with some of the liquid, and then add back to the pan. Stir well as the mixture thickens.
Sam, have you ever tried modifying that recipe for fish (i.e: mango salsa)? I'm guessing that recipe there is real close to something real good over pan fried fish filets.
Slaves get what they need. Free men get what they want. Rehabilitation is way overrated. Orwell wasn't wrong. GOA member disappointed NRA member 24HCF SEARCH
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I like mango salsa for fish and pork.
Chopped mango Cilantro Red onion Garlic Hot green pepper (jalapeño or sorrano) Garlic, salt, pepper Lime juice
Basic peco de gauillo with mango instead of maters.
Last edited by calikooknic; 06/04/16.
Sean
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I like mango salsa for fish and pork.
Chopped mango Cilantro Red onion Garlic Hot green pepper (jalapeño or sorrano) Garlic, salt, pepper Lime juice
Basic peco de gauillo with mango instead of maters. That sounds great for a mildly/very lightly smoked pulled or sliced butt.
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Campfire 'Bwana
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I like mango salsa for fish and pork.
Chopped mango Cilantro Red onion Garlic Hot green pepper (jalapeño or sorrano) Garlic, salt, pepper Lime juice
Basic peco de gauillo with mango instead of maters. Sean, you hit on almost everything I was putting together in my head for a good mango salsa.
Slaves get what they need. Free men get what they want. Rehabilitation is way overrated. Orwell wasn't wrong. GOA member disappointed NRA member 24HCF SEARCH
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Campfire Kahuna
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Campfire Kahuna
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Greg, I make a couple of different mango salsa recipes. Mostly, I just throw something together from scratch, with no real plan. Green mango, diced onion diced, plum tomato, seeded and diced, lime juice, fine diced jalapeno or tabasco pepper Cilantro, chopped some thyme, salt, white pepper
Sam......
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Found a marinade locally that sounded good, It's Allegro Hickory Smoke Marinade. So yesterday I picked up another skirt steak and stuck it in the fridge to marinade over nigh.
After grilling, I'll make some Fajitas with this tonight.
Will report back on my findings.
Virgil B.
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The new marinade worked GREAT!!!
This was the BEST Fajitas we ever made!
We cooked strips of skirt steak in a Wok, along with pepper strips, onions, spices, etc.
Yum Yum!
Virgil B.
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Sunny Delight is one of the best marinades. It add some sweetness and the acid makes the meat a little more tender. I've always had great results with it, especially with cuts like skirt steak, hangar steak, or flank steak.
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