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Skirt Steak with Chimichurri, French Chard

CPARKTX2
CPARKTX2 Posts: 222
in EggHead Forum
Cooked the steak on CI grate at high temp and served with a chimichurri. The French chard came from the garden and was quickly sautéed with olive oil, garlic, S&P. Turned out great!


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Comments

  • bucky925
    bucky925 Posts: 2,053
    Very Nice!!!!

    The best things in life are not things.  

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  • loco_engr
    loco_engr Posts: 5,818
    nice looking cook!
    can't say I've ever had French Chard, any way to describe it's taste?


    aka marysvilleksegghead
    Lrg 2008
    mini 2009

    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
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  • CPARKTX2
    CPARKTX2 Posts: 222
    loco_engr said:
    nice looking cook!
    can't say I've ever had French Chard, any way to describe it's taste?


    Swiss chard is versatile, I regularly use in a mixed greens salad, but it is slightly sharp/bitter, a light sauté does wonders if you prefer to eat t cooked. Somewhat similar to a spinach or collard maybe. 
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    I see you are putting the shady parking lot meat deal to work right away. How did you like the skirt? 
    Keepin' It Weird in The ATX FBTX
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  • CigarCityEgger
    CigarCityEgger Posts: 2,109
    Very nice! 
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  • NDG
    NDG Posts: 2,435
    edited April 2020
    YUM - i am going to buy steak today - hoping to get some skirt steak on sale . . 
    Columbus, OH

    “There are only two ways to live your life.  One is as though nothing is a miracle.  The other is as if everything is” 
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  • CPARKTX2
    CPARKTX2 Posts: 222
    The Cen-Tex Smoker said:
    I see you are putting the shady parking lot meat deal to work right away. How did you like the skirt? 
    @The Cen-Tex Smoker  it was great...very tender, great marbling.  You try anything yet?  
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    edited April 2020
    CPARKTX2 said:
    The Cen-Tex Smoker said:
    I see you are putting the shady parking lot meat deal to work right away. How did you like the skirt? 
    @The Cen-Tex Smoker  it was great...very tender, great marbling.  You try anything yet?  

    no but I think I'm going to do this same cook tonight. I trimmed up and broke down all those skirts I got into 12-16oz steaks since it's pretty much just me and TFJ (outside of the occasional hungry straggler). They were as nice as any skirt I have ever seen. Can't wait to try them.

    BTW- it took 2 hours straight to trim them up, cut them down and bag them. I'm good on skirt for a while lol. I think it was 20+ lbs (10 whole skirts) when it was all over with. I have like 30 skirt steaks big enough for 2 people in the freezer from it.
    Keepin' It Weird in The ATX FBTX
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    edited April 2020
    I was expecting the hungry stragglers tonight so I cooked one of each just to see what’s up. They bailed at the last minute and I already had them all salted so I decided to go ahead and cook them all. Since we knew we would have leftovers we went 3 ways. Rubbed the skirt with salt, garlic, and lime juice for tacos this week, the 44 Farms ribeye and Wagyu Strip were salt only- all 3 seared over ripping hot egg, dome open. We decided the ribeye would be tonight’s dinner with Chimi and homemade sour dough off the board. Fantastic. I snuck a bite of the skirt too- even better. So beefy and salty/limey. The strip was 122 when I pulled it. We are going to reheat souls vide tomorrow night for Thai steak salad. Thanks for putting the score together. Every bite was fantastic and I can’t wait to try the strip tomorrow. 

    Btw- chimi dipped homemade sourdough is pretty epic. 



    Keepin' It Weird in The ATX FBTX
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  • CPARKTX2
    CPARKTX2 Posts: 222
    @The Cen-Tex Smoker  that looks great!
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