Skirt steak help

BajaTom · August 2006

I've got a 3lb skirt steak to grill tonight. I did one a few weeks ago stuffed with a mushroom,garlic, parmesan, and parsley mixture. I'm pretty sure I cut across the grain when eating but it was real tough and chewy. I grill at about 450 to med rare and let set for a few minutes. Any ideas how I can improve this cut of meat without cutting up for fijattis? Thanks, Tom

Rumrunner · August 2006

Bajatom, cutting thinly across the grain is a must with this cut of meat. Not over cooking helps, too, and I see you are not going to do this. Try the below marinade, it will help to make it more tender.[p]Great for Skirt, Flap, Flank and Top Round London Broil[p]Here is one you can make at home and it uses pineapple juice, rum and ginger to give you a 'Caribbean' flare.

1/2 cup pineapple juice
1/3 cup rum
1/4 cup soy sauce
2 tablespoons brown sugar
1 tablespoon ginger, grated
2 cloves garlic, minced
(optional) 1/2 teaspoon red pepper flakes, crushed (optional)[p]PREPARATION:
Combine all ingredients in a small mixing bowl. Pour marinade over steak and allow to marinade in refrigerator for 3-6 hours.[p]

BajaTom · August 2006

Rumrunner,
Thanks for the info. Tom

Photo Egg · August 2006

Rumrunner,
What is your Rum of choice for a marinade?
Thanks,
Darian

Rumrunner · August 2006

Photo Egg, el Cheapo or whatever you have on hand at the moment. Sorry I couldn't be more explicit.

Photo Egg · August 2006

Rumrunner,
Thanks. Light or Dark rum.
Darian

Rumrunner · August 2006

Photo Egg, again, your choice, but I prefer the dark for it's flavor.

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Skirt steak help

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