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Skirt steak help

BajaTomBajaTom 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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