Skirt Steaks Rule!

RhumAndJerk

Last night I made Fajitas with a Skirt Steak. I had marinated the steak overnight in a Lime Fajita Mix that I was trying for someone. I mixed the dry ingredients with Dark Soy, Olive Oil, Key Lime Juice and Tequila. I fired up the Egg with a half-n-half mixture of Mesquite and Hardwood Charcoal. I no time the temperature was running at 600, thanks to KennyG’s New and Improved Turbo Grate. [p]I seared the steak for two minutes per side and let it dwell for three. As I was watching the egg during the dwell, I noticed moisture droplets coming from the edge of the cap rolling down the dome. This just added to my anticipation.[p]When I retrieved the Skirt Steak, it came out absolutely a perfect medium rare. Skirt Steaks are just full of flavor. The bowl that I had placed the sliced meat in was full of juice. Not wanting to waste it, I put some burrito rice in the empty bowl to soak up the juice. Yum Yum Yum Yum Yum YUM YUM YUUMMMMMMMMMM[p]You have got to try Skirt Steaks,
RhumAndJerk[p]

Nature Boy

RhumAndJerk,
I have heard great things about the flavor. Your marinade sounds incredibly tasty. Any idea what was in the fajita mix you used?? [p]Also, wondering how skirt steak would work on kabobs....cut into strips against the grain, and folded onto the skewer??
I am doing some kabobs tonight with some beef tenderloin that was on sale. Should be interseting! Also some chicken kabobs, and some pineapple/red pepper/zuchini/vidalia onion kabobs. [p]Well, back to my wheelbarrow/shovel/gravel.
NB

KennyG

RhumAndJerk,[p]I gotta try this one! Never having gone looking for skirt steak, are they readily available or do you get them custom cut for you down at the market?[p]BTW, mini Egg says "hi" (with chipotle breath)[p]K~G

JimW

KennyG,
I think skirt steak is the same as flank steak.
JimW

RhumAndJerk

Nature Boy,
The Fajita Mix is custom blend from the store that I buy my Chile Products from, Hot Prospects in Cleveland. They wanted me to try it out, so I did. It worked better on Beef than Chicken.[p]I would use my Cinco De Mayo Fajita recipe. You could add some dark soy to that recipe. Coincidently, the dark soy that I was using was Jamaican and not Asian.[p]I guess that you could use skirt steak for Kabobs, but I think that the meat would cook very quick and come out more like Satay, not that there is anything wrong with that. Skirt steak is, by nature, a thin cut of meat.[p]The Tenderloin Kabobs sound yummy.[p]Happy Shoveling,
RhumAndJerk[p]

Mike Oelrich

JimW,[p] Not the same, but similar.[p]<a href="http://www.beef.org/kitchen/beef_cut_charts.htm"><font size="+2" color="#008000">Beef
Cuts</font></a> [p]MikeO

RhumAndJerk

JimW,
Skirt Steak is similar but different from Flank Steak. First and foremost, it is priced in the $2 a pound range.[p]I linked in the first Article that I found on Skirt Steak and boy did it have some tasty sound recipes in there.[p]Happy Grilling,
RhumAndJerk[p]

RhumAndJerk

And Now the Link...
[ul][li]Skirt Steak Article[/ul]

Mike Oelrich

RhumAndJerk,[p] Do you subscribe to Fine Cooking (the paper version)? I do -- just wondering what you think about it.[p]MikeO

RhumAndJerk

KennyG,
I do buy my Skirt Steaks at the West Side Market from Vince’s Meats. However, they are not a special cut. You may have to ask for it by name, but it should not be a hard cut of meat to find at other meat stores. Vince’s does not always have them; they are a very popular cut of meat for him due to the large Latino population in the area around the market. If you definitely want one, make sure that call ahead.[p]Tell the Baby BGE that I miss him, but he is having a better time at your house right now.[p]Happy Grilling
RhumAndJerk[p]

RhumAndJerk

MikeO,
No, I have never read the magazine. It just happened to the first link that was returned in a Yahoo search.[p]BTW, Thanks for Beef Cut Chart. Images like that should permanently linked into the BGE website.[p]Happy Grilling,
RhumAndJerk[p]

Mike Oelrich

RhumAndJerk,[p] Yeah, I like that beef chart as well as the one for Canada Beef. Fine Cooking is a good magazine. I get that and Cook's Illustrated. Gave up all the other ones (now I have more money to spend on utensils!). I try to play in the Kim O'Donnel "What's Cooking" live chat on washingtonpost.com on Tuesdays. Not a week goes by that I don't submit an answer for someone in which I reference the Fine Cooking site. Their forums are entertaining as well (though a bit oo high-volume for me).[p]MikeO

RhumAndJerk

MikeO,
I get Cook’s Illustrated, Chile Pepper and Cooking Pleasures. I also buy a copy of Herb Companion when I think about it. I will pick up a copy of Fine Cooking when I get a chance.[p]Happy Grilling,
RhumAndJerk[p]

Tanker Tim

RhumAndJerk,[p]I remember asking the meat dept guy at the commissary for skirt steak saying something about making fajitas. price was $1.98 a pound. Then suddenly a week later it was labeled "fajita steak" and was 3.99 a pound. [p]I always make twice as much as needed because it heats up well in the microwave and it is just plain tasty![p]Try some Habenero Tabasco with it. UM UM Good![p]TT