Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Skirt steak?

How would you cook it?

Scorching hot grill to medium rare…happens fast. Cut against the grain and enjoy. Steak seasoning or a southwest seasoning are my favorites.

Slow cooked in cream of mushroom soup.

Boiled, then strained.
Into Easy Bake Oven for 2 1/2 hours.
Rest for 30 - 45 then sliced random thickness.
Luke warm creamed peas and skinned over chicken gravy from last Tuesday on the side.
No seasoning, takes away from the essence.

Bang it into uniform thickness because, as mentioned above, it cooks fast. Marinate in a citrus marinade. Grill over hot coals quickly to sear the outside, warm the inside. Serve with homemade chimichuri

He could get the Asian flair with cream of sum yung guy.

Tar tar or boiled in salt water until light to med-light grey.... finish with A1 or catsup.

What, no Heinz 57?

Fajita meat is the only thing I use it for. Throw that schitt out if your trying to make it into a real Steak.

So far.

This.

Yes, DO NOT OVER COOK !!

When I gutted my elk, I took these fine pieces of meat and beat them mercilessly for over a half an hour. Then I put them with some real good seasoning on the grill over open flame and cooked them up. I was like eating a tire with smoke flavor...

Shrap, as a friend says , no such thing as a bad steak, only dull knives.

I would agree with that.

I wouldn't.

The single toughest piece of meat I ever saw was an elk brisket. I beat it and sliced it thin before searing in the discada. If, and it’s a big if, you could bite through a piece it would make a shearing popping noise when you bit through, similar to when you cut a knee joint loose when quartering an animal. I truly believe a tire sidewall is more tender.

That person is a moron.

Can't believe Wabigoon would hang around morons...

Cooked on the pit then wrapped in a tortilla with Pico and guacamole.