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Mojo Crillo Skirt Steak

WardsterWardster Posts: 681
edited November -1 in EggHead Forum
I am going to cook up a skirt steak tonight. It is fairly thin. I was planning on cooking it hot and fast... maybe 550* for a minute each side????
Any suggestions would be appreciated!!



  • Wardster, Not sure how it effects the cooking of the cut, but I heard the skirt steak is actually the diaphram. I would think it would be very lean, so you are probably right to go with high heat.[p]Please let us know how it turns out!

  • Wardster, I hope you can chew it. Every skirt steak I've tried has been a challenge to the molars. I gave up on them.

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