Let's Talk BBQ
FORUM SPONSORS => MAK Grills => Topic started by: mrbbq on February 27, 2018, 02:54:12 PM
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I've got a confession to make. I have never grilled or cooked skirt steak...until this weekend. And now...I am hooked! Using some very simple marinade, (Italian salad dressing). This cut grills up quickly (about 5-6 minutes per side). When sliced against the grain, the finished meat is very tender and delicious. One suggestion I would make is to use a Jacquard knife to tenderize the meat. I went over each side of the skirt cross-wise in two directions to more fully tenderize the meat before grilling. It might be interesting to reverse sear the steak, something I will try the next time we cook it.
This week, we head South of the border to enjoy Carne Asada/Fajita Tacos with a twist. Carme Asada is basically grilled beef, which is then used placed in a tortilla with a variety of condiments and vegetables. Fajitas use the same cut of beef, with the addition of onions and bell peppers wrapped in a tortilla.
Carne Aasda/Fajita Tacos
Serves: 4-6
Ingredients:
2-3 lbs. skirt steak, peeled
1 16 oz. bottle Italian salad dressing
1 medium white onion, sliced
1 red bell pepper seeded and sliced
1 Avocado sliced
4 TBSP. MAK Chipotle Rub
Sour cream
Salsa or Pico de Gallo
Preparation:
Rinse and towel dry the skirt steak. Carefully peel away the membrane from both the front and back of the steak. (Use a technique similar to peeling ribs). The membrane MUST be completely removed before proceeding.
Use a Jacquard knife to pierce both sides of the meat. You will want to go over the meat cross-wise with the knife. This will help to further tenderize the meat.
In a gallon sized resealable bag, add the skirt steak (we folded ours in half) and add the entire contents of the salad dressing. Seal the bag and allow meat to marinate for one to three hours. After marinating, remove from the bag and allow the dressing to drain off the meat. Keep meat wet.
Apply a uniform thickness of MAK Chipotle Rub to both sides of the steak. Set aside.
Slice onions and bell peppers. When the steak is cooking on the MAK, In a skillet, add 2 TBSP. cooking oil. Over high heat, saute the vegetables.
Cooking:
Start your MAK and adjust temperature to GRILL or HIGH. Allow grill to come to temperature.
Lay skirt steak flat on the cooking grates and cook for approximately five to six minutes, then flip over and repeat for the second side. Once grilled, remove and allow to cool slightly. Slice steak AGAINST the grain to get the most tender slices approximately ΒΌ inch thickness.
Add to tortillas with sauted onions and bell pepper, add avocado slice and enjoy some fine tasting tacos.
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Those look fantastic! Nicely done :) We too love skirt steak, especially in tacos.
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Living in an area where good fajitas can be found in abundance, I've never had the urge to grill skirt steak either ... I may need to rethink. Nice cook!
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Skirt steak is delicious but expensive here
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Nice, Bruce!
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Lookin good!
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Very nice!
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When I can't find skirt steak, I will go into a latino meat market called a carniceria and order Des Millo. I believe it is what they call a skirt steak in espanol.
I tell ya what, I am gonna try your recipe. Sounds killer.
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Looks great Bruce! :thumbup:
Jeff
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Thanks everyone for the compliments. I paid $6.71/lb. for the 13# package of skirt steak., which I purchased through a restaurant supply company. We broke down the package and have 3 bags of skirt steak in our freezer now, which we can use for tacos, burritos, even stir-fry wouldnt be bad after tenderizing the meat.
I think the next go-round, I may grill each side of the steak(s) for another minute or so, or maybe add some sweetness to the marinade to get some char crust on the meat.
The flavor of the meat was really good. My wife and I keep saying, "Why'd we wait this long to cook this cut of meat?" LOL!