Advice on cooking a Skirt Steak

GatorEgg

I saw some really nice looking skirt steaks at Sam's today so I had to try them. Do I cook them like a flank steak or is there some other way. They look like they may be tougher than a flank. Any advice would be welcomed.

Fidel

GatorEgg,[p]They are tougher than flank.[p]I get the best results if I marinate them in an acidic (i.e. lime juice) marinade overnight.[p]I also use a needler or tenderizing mallet to break it down a bit before cooking.

Nature Boy

Howdy GatorEgg,
I've found a skirt steak is kinda tough, but the tenderness comes from slicing thin against the grain. Like a flank, you don't want to go much past medium rare, so hot and fast is the way to go. They aren't to thick, so you should be able to get it up to 130 or 135 with just the sear.[p]Dang that skirt steak sounds good. I just put on a pork loin roast for dinner, and then to slice the leftovers real thin. The kids say it's the best lunchmeat ever for rollups![p]Enjoy, and keep your eyes peeled for more good tips from the vast knowledge shown on this forum!
Beers
Chris

GatorEgg

Nature Boy,
Beers to Ya!
Thanks

GatorEgg

Fidel,
Thanks, I just gat a meat pounder for smacking chicken breast to make chicken gordan blue.

BigT

GatorEgg,[p]Try the recipe below- you just cook the meat directly on the lump. [p]I grill wok the pepper and onions while the meat is resting, then mix veggies, sliced meat and juices in a cast iron pan.[p]hth[p]Big T

[ul][li]Good Eats Skirt Steak- FoodNetwork.com[/ul]