Marinated Skirt Steak from Costco

teamunited33

Has anyone had this pre-marinated skirt steak from Costco before? Thoughts/tips on cooking, assuming hot and fast.  What's the flavor profile/recommended sides?

Legume

Fajitas with all the fajita fixins and goop, or go straight carne asada tacos - hot and fast so you get some rare or med rare in the middle.  Slice across the grain for fajitas ( I usually cut into 3-4” chunks from that and then cut across the grain).  Or for tacos, I like to dice it smaller.

For carne asada tacos, try a simple prep, just finely diced white onion, cilantro and some diced jalapeño.  Corn tortillas lightly charred on the grill.  Could add some thinly sliced avocado or some avocado hot sauce.  Very good, you can taste the steak this way.  No cheese.  No sour cream.

I would also wipe that skirt steak off, dry it a bit before hitting the grill.  You’ll get better char and that marinade has already done it’s work.

Ozzie_Isaac

@Legume pretty much nailed it.  I would add cojita cheese as the finish and I also like pickled onions.

100% on wiping off the marinade.  Sometimes it can actually give a ham like flavor depending on the marinade if you do not wipe it off.  Took me about 3 times before I finally realized why I was getting an off flavor with my Carna Asada.

sumoconnell

I haven't had that - what is it marinated with?

My in-laws do arracheras (skirt) marinated with fresh lime, onion slices between each layer and salt.

BTW - united33, is that NRT-->LAX reference? 

loco_engr

inside SS supposed to be more tender than outside SS?
CRS . . .

loco_engr

loco_engr said:

inside SS supposed to be more tender than outside SS?
CRS . . .

inside or outside skirt steak

dmourati

Outside is better but harder to find.

CMH88

Call me insane, but I love skirt steak marinated in Mr. Yoshida's Teriyaki sauce, sliced with the grain. I'm lazy and usually broil it in the oven, as I don't think the egg adds enough to warrant the prep time. Hopefully I can still keep my posting privileges here.

Legume

CMH88 said:

Call me insane, but I love skirt steak marinated in Mr. Yoshida's Teriyaki sauce, sliced with the grain. I'm lazy and usually broil it in the oven, as I don't think the egg adds enough to warrant the prep drinking time. Hopefully I can still keep my posting privileges here.

I think this belongs in the unpopular bbq opinions thread, then you can stay.

Years ago we used to cook flank steak in the crock pot in something akin to yoshidas until it started to fall apart.  We would basically pull it into ropes that went with the grain and serve on steamed rice and our kids (young at the time) would absolutely destroy it.

Egghead_Ty

CMH88 said:

Call me insane, but I love skirt steak marinated in Mr. Yoshida's Teriyaki sauce, sliced with the grain. I'm lazy and usually broil it in the oven, as I don't think the egg adds enough to warrant the prep time. Hopefully I can still keep my posting privileges here.

Yoshidas is amazing