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Akaushi Skirt Steak

CPARKTX2
CPARKTX2 Posts: 222
in EggHead Forum
I’m fortunate to have a good friend in the restaurant supply business who has been hooking me up with restraurant grade meats, especially as the stores have limited selections during this Covid-19 mess.  This Akaushi skirt steak was exceptional: tender and wonderful meaty flavor. 

Used a light dry rub of salt, pepper, onion powder and chili powder, and cooked at high heat on CI grate. Served with a Chimichurri sauce using the Texas de Brazil recipe. 

Sides of homemade gazpacho, Swiss chard from the garden, and pao di quiejo. 



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Comments

  • lousubcap
    lousubcap Posts: 33,839
    @CPARKTX2 I have heard about your parking lot deals through @The Cen-Tex Smoker.  Better to be lucky than good!
    His reviews of that beef are the same.  Unfortunately being in the land of bourbon I have to pay full freight for the Heartbrand Akaushi beef  (and no bourbon parking lot deals here  B) ).  I landed one of their briskets last week and as I was extracting some pork ribs a couple of days ago I decided, "screw the 3-4 week wet age," so it is now on the altar for this Saturday.  It is every bit there with SRF and the beefiness flavor is exceptional.  FWIW-
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • StillH2OEgger
    StillH2OEgger Posts: 3,829
    That is some nice work, right there. Definitely making those ingredients proud.
    Stillwater, MN
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,132
    can confirm. Heartbrand Akaushi is legit. So good. 
    Keepin' It Weird in The ATX FBTX
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  • SciAggie
    SciAggie Posts: 6,481
    Man that looks good. I’m quite sure it tasted exceptional. I’m a fan of chimichurri sauce too. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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