Let's Talk BBQ
Recipes => Recipes => Beef Recipes => Topic started by: Albert Rivera on December 19, 2013, 07:54:22 PM
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I apologize for not participating enough lately. Scarce is an understatement if any of you know me from another site where I have been a prolific poster in the past.
Tonight I have made time to do this post because I am really feeling that I need to share the following since I have been a "taker" for so long.
Time to give back a little.
Now that my apologies are out of the way, here it goes.
Churrasco as I know it from Puerto Rico, where my job takes me quite often is a real treat!
I begged a waiter for several years for the recipe for their churrasco at Mike's Steakhouse in San German, P.R. but he did not feel he was authorized to divulge the recipe.
This past year I sought out the cook and asked him for the recipe and he obliged!
My problem has been that beef skirt has not be available in my small town. Today I found some skirt in a neighboring town and made a purchase. Cooked it tonight on a (hate to disclose the fact) 10" black skillet on stove top in the kitchen.
You must try this Recipe! ! ! ! ! ! ! ! ! ! !
1) Thinly slice skirt steak entire length into two halves as you would a biscuit or English muffin.
2) Place crushed fresh garlic over entire surface of all sides of steaks.
3) Sprinkle a dash of red wine vinegar.
4) Add a bit of soy sauce to steak.
5) Apply some vegetable oil to all steak surface.
6) Just a little bit of kosher salt and finely ground peppercorns.
7) Just a very little garlic powder.
6) Let it all marinate; on counter top is good enough.
7) Get a black skillet good and hot with some vegetable oil and soy sauce.
8) Drop you steaks onto hot skillet and cook to desired doneness (med/rare works for me)
Here is the crazy part: a) oven cooked French Fries, b) sweet tea.
Enjoy and encourage others to try!
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Sounds like a delicious recipe Albert. Will be bookmarking this one to give it a shot!
Thanks and welcome back!
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Great to see you cookin ' and postin' again... Like old times, brother.
One thing about it...You don't post "junk" cooks. And you put in such good details!
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No more apologies necessary after this slam dunk recipe ;)
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Folks come, folks go and then they come back again. Welcome back ;D
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Welcome back Albert. The recipe sounds great. I'll have to try it one of these days, soon.
Art
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Thanks for the recipe Albert. Good to see you back.
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That is a fine recipe! And, it really looks like it is house doable.
Thanks for sharing.
Ed
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Good to see you back Albert. Skirt steak is one of those cuts of meat that is hard to cook for me, but it is full of beef flavor. I will have to give this a try.
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Albert: Your recipe sound good and I want to try it. Would it work to marinate overnight, or is that too long? I also thought about slicing some onions for the marinate and then cooking them with the meat. Skirt or flat iron steak does have good flavor. Thanks.
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Albert: Your recipe sound good and I want to try it. Would it work to marinate overnight, or is that too long? I also thought about slicing some onions for the marinate and then cooking them with the meat. Skirt or flat iron steak does have good flavor. Thanks.
I really would not know for sure, this is my first time to do skirt steak. It would seem it would do nothing but help the results!
Try it and see, maybe that is going to be an improvement, see how it does and let us know!
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Oooh Albert that does sound good! It sounds like a twist on Teriyaki steak, but without the sugar.
I bet that would be really good on a sandwich!