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Carne Asada Skirt Steak
Doc_Eggerton
Posts: 5,321
Unfortunately a touch tough.
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys
Comments
Little Rock, AR
Mini 2009
They at sitting in a taco shell rack.
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys
I recently learned the inside cut needs to be tenderized.
Outside skirt steaks are sold primarily to restaurants and food service companies, so if you ever see some being sold in stores, snatch up all they have. I've never eaten a tender inside skirt steak until I tried cooking one sous vide first. That's my go to method now.
Egging in the Atlanta GA region
Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
Arteflame grill grate
http://barbecueaddict.com
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95
https://eggheadforum.com/discussion/1221090/srf-skirt-steak-for-carne-asada#latest
No idea what kind I got, I'll check the package, and if it's inside skirt I'll bang it until tender!
Heh, that was fun to type!
Bad Botch!
- Isaac Asimov
Some of my pics:
https://www.dropbox.com/sh/a4nnw0dzjq82v4x/AABX8zoBRtREcYMRJWECdI7va
Check this out:
https://www.seriouseats.com/recipes/2015/09/carne-asada-food-lab-recipe-kenji.html
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys
@dmourati I like the recipe, I just don’t have a lot of that stuff in the shelf all the time.
@Doc_Eggerton, did you make sure to slice against the grain? If not, that's one reason it can come out tough.