First Try with Skirt Steak and maybe my Last

Ladeback69

I marinaded the skirt steak in teriyaki sauce over night and the flavor was good, but was tough. I cooked it at 400°-500° direct about 3 to 4 minutes a side. It was a little tough. I liked it, but the better half said it would be the last time. I meant to get flank steak and got skirt steak. I cooked it to 145 to 160 and assumed it was done. What temp should I have cooked it too? Here are some photos. I will eat the leftovers though.

tarheelmatt

I used skirt one time too and found it tough. Liked flank and flat iron a lot better. Think I liked the flat iron the best.

Texansurf

Steak is what we make fajitas with down by the border. You need to make sure you slice against the grain and typically cook them until well done. Teriyaki fajitas sound like an interesting fusion…

konablue50

did you get the inside or outside skirt?

Phatchris

I love skirt, I cook to about 130 and make sure to slice against the grain. I also like to marinade in a lime- orange garlic mojo and serve with grilled corn tortillas and guacamole.

Botch

Skirt needs the hottest fire you can manage (for crust) yet is overcooked, badly, at 145 (it should be at least pink inside, red preferably, like a T-bone).  Just a different cooking technique, wait til "Girl's Night" and practice!  

Mickey

Good, more for the rest of us. Never with teriyaki.

SmokeyPitt

I think this sums it up nicely:

http://www.seriouseats.com/2011/06/how-to-grill-skirt-steak.html

Cookinbob

Alton brown did skirt steak caveman style and sliced across the grain.  Did not look tough in that preparation.  It is on my list to try.

travisstrick

Do you have a pic of the sliced steak? That may be the problem.

Ladeback69

I don't have a photo of the sliced pieces, but I I did cut against the grain and it was pink on the inside on the thicker sections. It looked medium to me. The thinner sections were a little more tender. Next time I may slice thin and cook in my CI skillet to make fajitas. My wife doesn't do many girls nights out, but I may be able to talk her into the fajitas. I don't know if it is the inside or outside skirt.

Botch

Ladeback69 said:

The thinner sections were a little more tender.  

 

Hmm, this is surprising... 

:-??

KiterTodd

Sorry to hear that, but you're not alone.  I love cooking skirt and flank.  For years it was a tough yet flavorful event for me...and then one day it just clicked.   Now it's juicy, tender and delicious.  Every once in a while I get a cut that seems to have more hard fat inside it than the soft fat that melts, but you can cut around that.

I did flank recently and showed it HERE.

That Alton Brown clip is great.  Wow...doesn't get more simple than that.  His meat looked a little rare for me, but seemed tender.

Anyway, don't give up on skirt or flank.  When it clicks for you...wow, awesome cut you won't regret.  And you can make it so quickly.

Hawg Fan

I cook skirt steak just like I sear a steak. Just long enough to get a good crust on each side and let it rest. Slice (1/4" thick) on the bias against the grain. Always pink in the middle, tender and juicy.