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Skirt Steak

CajunCajun Posts: 147
edited 1:03PM in EggHead Forum
Tried a couple of Skirt Steaks ( thin and lean ) and they did not come out superior ( like I am used to with other meats )[p]Montreal Steak Seasoning was all that was added and tried 550 - 600 degrees for 2-2-3.[p]It was too tough. [p]Any suggestions????????/


  • djm5x9djm5x9 Posts: 1,342
    Cajun:[p]I use a double Jacard to tenderize prior to seasoning. Make sure you thin slice against the grain.
  • RhumAndJerkRhumAndJerk Posts: 1,506
    You are cooking them correctly. However, Skirt Steaks need to be marinated overnight to help tenderize them. You can also pound them with a meat-tenderizing hammer. The texture is chewy but not tough. Stick with it because when you do get right you will in for a treat. Skirt steaks are a favorite of mine.[p]Take a look at the Cinco De Mayo Fajita recipe that I posted for an idea on the marinade. Instead of slicing the meat just leave it whole and server it as a steak. I love to complete the meal with some rice and black beans. I am getting hungry just thinking about it.[p]Hope this helps,

  • BluesnBBQBluesnBBQ Posts: 615
    Cajun,[p]I've used skirt steak for fajitas. The fajita marinade should have tequila, fresh lime juice, fresh garlic, and whatever else you want in it! I usually add sea salt, black pepper, cumin and chopped jalopeno. Marinade overnight, and cook like you would normally cook a steak (although, since it's a pretty think steak, use a shorter dwell). Serve with warm flour tortillas, sour cream, grated cheese, lettuce, grilled or stir fried peppers and onions, and whatever else you like in fajitas.

  • BluesnBBQ,
    A true skirt steak is very thin cut of meat. I think in different parts of the country, they may use a London Broil or a Flank steak.. I dont know which type he had.. But yes, marinade it and cut across the grain, also if you take it anywhere past med-rare, its going to be tough, the rarer the better... [p]Dylan

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