Sept 19 2016
Saturday I had taken a small skirt steak out of the freezer, just enough for a meal for the wife and me. I was glad a cooking tool came this morning, a Jaccard tenderizer. I kept putting it off even though many in here thought they were great. After Smoke said he Jaccards all his red meat I thought time to get one. The skirt steak would be ideal to use it on. I got the original Jaccard brand.
I wanted to have some veggies and serve it all over rice. I had not used my Instant Pot to do rice so wanted to try it. I went for veggies this AM and got some asparagus, red pepper and sugar snap peas. I had some sweet onions to add too.
I prepped the veggies and added some olive oil, soy sauce, Penzey’s sandwich sprinkle and some dried garlic flakes to marinade about 45 minutes. I had some Stubbs Beef marinade for the skirt steak and it was in about 40 minutes after I had used the Jaccard on both sides. The Stubbs main ingredients are Soy, red pepper and garlic.
I heated my Weber Spirit to 400 deg. on med. heat, placed the veggies in a wire basket and on about 10 minutes before I put the skirt steak on. I did the skirt steaks about 4 minutes on the first side and flipped for another 3 minutes. I stirred the veggies and poured a little marinade that was left over them.
I had my rice cooking in my Instant Pot, 1 cup of water, white rice rinsed in water and 2 Tbs. butter. It was done and on warm hold when I served. I let the steak set a few minutes before slicing.
The wife and I both thought it was a pretty good fast and easy meal. I added a little soy sauce to mine but she said it was fine without. The rice came out well in the IP but I like the little burnt crust my rice cooker adds for some more flavor. I didn’t have much pink in the steak so 3 -2 minutes instead of 4–3 might work better. I thought the Jaccard worked well for this cut of meat! The dog approved too!
Smokin Don
