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dmourati
Posts: 1,300
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NO fat, NO flavor
KNOW fat, KNOW flavor!
but…you must like your meat well done, huh?Re-gasketing the USA one yard at a time -
Skirt Steak, if left towards the Rare side, can be very chewy. Fajita beef is all about the char and caramelization flavor it adds to the fajita. It’s always thin cut across the grain, so you can get by with it cooked to medium or even more.RRP said:NO fat, NO flavor
KNOW fat, KNOW flavor!
but…you must like your meat well done, huh?Thank you,DarianGalveston Texas -
If you can score a skirt steak (outside over inside) you are golden. Sliced thin against the grain. The beefy flavor is great and no need to use in any flavor dishes like fajitas IMO.Louisville; Rolling smoke in the neighbourhood. Life is too short for light/lite beer! Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.
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SRF Black outside skirt for tacos. I’m experimenting with hotter faster cooking. This one was smallish at 2 lbs exactly.
Plymouth, MN
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