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Skirt steak help

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BajaTom
BajaTom Posts: 1,269
edited November -1 in EggHead Forum
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
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  • Rumrunner
    Rumrunner Posts: 563
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    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]
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  • BajaTom
    BajaTom Posts: 1,269
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    Rumrunner,
    Thanks for the info. Tom
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  • Photo Egg
    Photo Egg Posts: 12,110
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    Rumrunner,
    What is your Rum of choice for a marinade?
    Thanks,
    Darian
    Thank you,
    Darian

    Galveston Texas
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  • Rumrunner
    Rumrunner Posts: 563
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    Photo Egg, el Cheapo or whatever you have on hand at the moment. Sorry I couldn't be more explicit.

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  • Photo Egg
    Photo Egg Posts: 12,110
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    Rumrunner,
    Thanks. Light or Dark rum.
    Darian
    Thank you,
    Darian

    Galveston Texas
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  • Rumrunner
    Rumrunner Posts: 563
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    Photo Egg, again, your choice, but I prefer the dark for it's flavor.

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