Carne Asada Skirt Steak

Doc_Eggerton

Unfortunately a touch tough.

Biggreenpharmacist

Looks great!

Wolfpack

Beautiful Doc- 

Photo Egg

Beautiful!

marysvilleksegghead

sho looks good!  how did you get the shape on the flour tortillas?

Doc_Eggerton

marysvilleksegghead said:

sho looks good!  how did you get the shape on the flour tortillas?

They at sitting in a taco shell rack.

johnnyp

Very nice

zahulio

Was this an "inside" skirt cut? 
I recently learned the inside cut needs to be tenderized.

smokingal

Nice looking vittles.

Outside skirt steaks are sold primarily to restaurants and food service companies, so if you ever see some being sold in stores, snatch up all they have.  I've never eaten a tender inside skirt steak until I tried cooking one sous vide first.  That's my go to method now.

thetrim

They look great from this angle

smbishop

Wish I could have this for dinner!!!

dmourati

Heads up you can score outside skirt from SRF:

https://eggheadforum.com/discussion/1221090/srf-skirt-steak-for-carne-asada#latest

Botch

After work today, at the commissary, I noticed the meat department had both flank steak, and skirt steak, that's not usually the case.  I grabbed the skirt steak to try this weekend.
No idea what kind I got, I'll check the package, and if it's inside skirt I'll bang it until tender!  
Heh, that was fun to type!  
Bad Botch!  

CornfedMA

What’s your go to marinade for carne asada?

dmourati

CornfedMA said:

What’s your go to marinade for carne asada?

Check this out:

https://www.seriouseats.com/recipes/2015/09/carne-asada-food-lab-recipe-kenji.html

Doc_Eggerton

CornfedMA said:

What’s your go to marinade for carne asada?

Allegro Hot & Spicy

CornfedMA

@Doc_Eggerton thanks. Love the Allegro marinades. 

@dmourati I like the recipe, I just don’t have a lot of that stuff in the shelf all the time. 

dmourati

CornfedMA said:

@Doc_Eggerton thanks. Love the Allegro marinades. 

@dmourati I like the recipe, I just don’t have a lot of that stuff in the shelf all the time. 

Neither did I when I started making this recipe. Now I get antsy if I don't have dried Guajillo and Ancho chiles on hand! I'm lucky in that I have a Mexican market a mile or so from my house that's stocked on all the ingredients.

@Doc_Eggerton, did you make sure to slice against the grain? If not, that's one reason it can come out tough.