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Mmmm, Skirt Steak

Rich GRich G Posts: 103
edited 6:12AM in EggHead Forum
SkirtSteak_CloseUp_040907.jpg
<p />Been a lot of talk about skirt steak, and I finally found some that wasn't bank breaking material..... Pretty good. Learned a couple of things:[p]1. Don't buy pre-marinaded skirt steak.
2. Get the fire up to 7-800 degrees for a quick sear/cook.[p]Other than that, I also learned that skirt steak is mmmmm good! :)[p]Rich

Comments

  • AZRPAZRP Posts: 10,116
    Rich G,
    Thats what I cooked tonight,I'm really liking that cut. -RP

  • schleyschley Posts: 35
    We like it too... Marinade in equal parts lime juice & Moores sauce. Nuke em for a couple of minutes each side. Great flavor..
  • DarnocDarnoc Posts: 2,661
    Rich G,
    Next time you do it remove the grill and put that puppy right on top of the coals and you will be in for some good eats.

  • SmokeySmokey Posts: 2,468
    Rich G,[p]Big favorate in our house. It cooks very quick, taste great and is priced fair around here![p]Smokey
  • citychickencitychicken Posts: 484
    darnoc,
    i've seen a few other posts about putting skirt steaks right on the coals. why not new yorkers, t-bones, porterhouse, etc. to sear as well? i think celtic even had a pic of a leg of lamb searing on the coals.
    i guess my question is why some and not others? is it personal preference or is there some science behind searing on the coals vs on the grill?

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