Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: Paul Hart on March 13, 2015, 01:34:37 PM
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I was buying a chuckie this morning to make pepper stout for the boys at work tonight and saw some skirt steaks in the little cryo packs on clearance for half price. So I figured I could toss it on at the same time I do the chuck and I bought some soft shells and some cilantro to make tacos with it. What's the suggested doneness of a skirt steak like that, and how long would you expect it to take? It's only a pound, or just barely over that. Any suggestions whatsoever on cooking it or making tacos is requested and appreciated. These have to be cut against the grain like a Tri tip, no?
Thanks
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Paul I don't think the PBC is the optimal cooker for skirt steak. You want a very hot grill and only need 2-3 minutes per side and yes cut across the grain.I usually squeeze a fresh lime on the steak immediately after resting a few minutes.
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The squeeze of lime is critical in my view. That brightness wakes up the steak (however you prepare it) and whatever you do with it - especially tacos.
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As Gene stated skirt steak is best with a high heat sear for a short time.
I like to marinate it in fajita seasoning and fresh squeezed oranges. Chef Merito is what I use.
Then give it a sear and slice across the grain.
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What's the suggested doneness of a skirt steak like that, and how long would you expect it to take?
For Skirt steaks, I'm with the other guys; I like 'em cooked hot & fast.
As far as suggested doneness... That is purely up to YOU and your family, and how done you like your steaks. There is no right or wrong (although anything past medium starts to toughen up most steaks).
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I think about the cooking of a skirt steak in the same line as cooking a tenderloin, or a Tri-Tip... rub as desired - then sear, flip and sear. HOT and fast.
Then - if you do not like "Pittsburgh" rare - move it to the cool side of the pit, or if there isn't a cool side, wrap in foil and wrap in a towel, put it in a cooler. Leave a temp probe in it - to monitor the internal temp - and when it reaches the doneness you want, take it out, let it rest a few minutes ( until the temp is no longer rising - and on the decline)
And...I have to have a little lime juice too ;D
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hey paul how did your skirt turn out?
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I thought I had posted back on this one. Hmmm.
It was... Ok. Great flavor, but just a bit too tough for me. I left the lid cracked about a 1/4 open for it and just grilled it that way. Temp was pretty hot when I threw on the next piece, whatever it was. I can't even remember now lol