Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Gas Grills => Topic started by: Smokin Don on September 19, 2016, 10:34:36 PM
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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!
(http://i1039.photobucket.com/albums/a474/deains/Gas%20grill/_9198037_zpshizaa7w7.jpg)
(http://i1039.photobucket.com/albums/a474/deains/Gas%20grill/_9198038_zpsjw1ykd4k.jpg)
(http://i1039.photobucket.com/albums/a474/deains/Gas%20grill/_9198040_zpsgubwtpoj.jpg)
(http://i1039.photobucket.com/albums/a474/deains/Gas%20grill/_9198042_zpssz8oxu6e.jpg)
(http://i1039.photobucket.com/albums/a474/deains/Gas%20grill/_9198043_zpsxmedb7q8.jpg)
(http://i1039.photobucket.com/albums/a474/deains/Gas%20grill/_9198044_zpsjihglkgr.jpg)
(http://i1039.photobucket.com/albums/a474/deains/Gas%20grill/_9198045_zpshhwlpnln.jpg)
Smokin Don
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That looks good to me Don...I love steak...all kinds
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That looks perfect Don!
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Very nice meal Don! I cooked a skirt steak on my PK grill a few days ago. Love the taste of them but you can't cook them much past med rare.
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Looks Delicious :)
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The jaccard is a really handy kitchen tool. Great looking meal
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(http://memecrunch.com/meme/LOM1/beef-it-s-what-s-for-dinner/image.jpg)
BD
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Fantastic meal Don!
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That looks great Don. I am glad you like the Jaccard. I hit everything with it. It is especially helpful with Tri-Tips and Briskets. With Tri's the grain runs funny. Jaccard it and you can slice it anyway you like. Sometimes I lose track of the grain in a brisket flat so I Jaccard it and slicing is simple. I Jaccard chuck roasts, steaks.....all come out real tender. I also pre-season and then Jaccard. It will push some of the rub deep into the meat.
Just be careful cleaning it. I have "Jaccarded" my index finger a couple of times and it does not feel good :(