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Skirt Steak

BlueSmokeBlueSmoke Posts: 1,678
edited 2:18AM in EggHead Forum
Cleaning out the freezer I came upon a 1 pound chunk of skirt steak. Anybody got any bright ideas of how to deal with it? TIA, BS


  • ZipZip Posts: 372
    Fajitas would be nice! :^)[p]Zip

  • Mike OelrichMike Oelrich Posts: 544
    BlueSmoke,[p] Try this: Mix 1/3c dry sherry with 1/3c soy sauce, 2tsp honey, 1tbs veg. oil. Add about six scallions, chopped and about 3 garlic cloves, chopped. Add about 1tbs ground ginger. Marinate steak in mixture for a few hours or overnight. Cook it at nuclear temperatures (>700F) until done 'til you like it (probably about 3-4 minutes a side . . .). Slice thinly on the bias and eat it up. I usually stir fry some shiitakes to go along with the steak . . .[p]Fajitas are good too![p]MikeO
  • BlueSmoke, sharpen the molars as you're in for a chewing session.

  • BlueSmokeBlueSmoke Posts: 1,678
    Here's what I ended up doing: first I pounded the bejabers out of the meat with a pointy, handheld, meat tenderizer. Then I marinated it overnight. This afternoon, I patted it dry and cut it (with the grain) into 4 inch chunks. I cut each chunk, cross-grain, into quarter-inch strips and tossed the strips with five-spices and a little extra granulated garlic and ginger. Finally I bagged the whole mess with a drizzle of olive oil and of sesame oil. After about half an hour I stir-fried it. Excellent - moist and tender. All told, quite a bit of work, but well worth it.

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