my new favorite cut of Beef..the skirt steak!!

[vash]

it used to be the NY strip steak. i have cut back on red meat. lately when i do feel the urge to run my sharper teeth through some meat, i go with the Skirt Steak. cheap. (yesterday $6.99 per pound with my butcher). and the best "beefy" flavor ever.

this is what i ate for dinner last night (also today's leftover lunch). my friend's mom made me homemade flour tortillas! so i made an onion marinade and cooked the beef over hot, fast coals. sliced them thin on the bias. while the coals were heating up, i made mexican rice and a quick, impromtu whitepeach/mint salsa. wife made a big salad. damn, i should have photographed it! yummy delicious! my tupperware full of leftovers will not do it justice. i had to do a quick mango salsa for today's lunch. is it noon yet?

skirt steak, trumps flank steak any day of the week.

[vash]

what is a flat (flap) steak?

[304065]

onglet

[tabs]

The traditional marinade for Skirt is.....Lemon or Lime Juice to cover, coupla Tablespoons of Olive Oil, Coupla crushed cloves of Garlic, salt and pepper. Let soak an hour or two and grill hot and fast.

I buy Skirt on sale around here for 2.99 lb. Sams Club Choich for 3.62 a lb...I got a whole bunch in the freezer just waiting for the big defrost.

Also a Pico De Gallo Salsa

3 or 4 fresh Tomatoes chopped
5 or 6 Jalapenos seeded and chopped
1 large Onion Chopped
1/2 bunch of cilantro chopped
2 Tablespoons of Veggie oil
Salt to taste.

Serve with Corn or flour Tortillas, shredded Cheddar cheese, Guacomole etc.

In my bad ole days I used to eat 10 to 12 Skirt Tacos at a time.

I also used to make my own Corn tortillas..

[74-911]

Originally Posted by vash

this is what i ate for dinner last night (also today's leftover lunch). my friend's mom made me homemade flour tortillas! so i made an onion marinade and cooked the beef over hot, fast coals. sliced them thin on the bias.

In the world of TexMex food, you essentially made what are called Fajitas....
usually served with grilled onions and bell peppers and pico de gallo on a flour tortilla. Not sure you can call anything ala white peach and mint a salsa however ??

[TimT]

Try a nice hanger steak sometime...its a hard to get piece of meat, blows the other cuts away..

[red-beard]

Vash, what do you think Beef Fajita is? It is skirt steak.

Great resturant down in San Diego called Kemo Sabe. One of the signiture dishes is "Skirts on Fire". I drop by there everytime I'm in San Diego.

The main thing with skirt steak is to cut it across the grain, otherwise it can be "stringy" in the mouth.

[vash]

in my experience...90% of fajitas are flank steak.

[red-beard]

0% is flank steak, in my house. Sam's Club carries skirt steak and we use it to make beef fajitas. I marinade for a couple of days in the frig, and then leave it out in the morning of the day we're going to cook it. mmmmmmm

[javadog]

If you like skirt steak, try this method that Jacques Pepin has done. Done right, it's pretty tasty:

4 skirt steaks (about 6 ounces each and about 3/4 inch thick)
1 tablespoon fresh lime juice, plus more to sprinkle over the cooked steaks
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon good olive oil
1 can (2 ounces) anchovies in oil
2 teaspoons chopped garlic
2 tablespoons minced scallion
1/4 cup water


Rub the steaks with the 1 tablespoon lime juice and sprinkle them with the salt and pepper 10 minutes before cooking.

Heat the olive oil and the oil from the anchovies in a large heavy skillet over high heat. When hot, add the steaks and cook them for about 11/2 minutes on each side for medium rare, or for more or less time based on your own preferences.

Crush the anchovy fillets with the chopped garlic. When the steaks are ready, transfer them to a hot plate and set them aside to rest for a few minutes.

Meanwhile, add the anchovy-garlic paste and the scallions to the drippings in the pan and cook for about 30 seconds. Add the water and boil for 30 seconds. Pour over the steaks, sprinkle them with more lime juice, and serve.


JR

[flatbutt]

Word is that USDA prime is becoming more widely available as restaurants cut back on their orders.

[vash]

thanks for the Sam's wholesale tip...Costco only carries flank steak.

[tabs]

The Grade of Prime refers to the amount of marbelization in the piece of meat. The more marbelization the juicer and more tender the cut. Thus Prime.

If you go to Costco or Sams Club the standard grade of meat they sell is Choich..however if you look carefully through all their packages of meat one can sometimes find Prime meat...this grading thing is not an exact science.

[tabs]

Originally Posted by vash

thanks for the Sam's wholesale tip...Costco only carries flank steak.

Mexican Markets....

[legion]

I like to use skirt steak for fajitas. It's hard to find around here though.

[VINMAN]

Skirt steaks rule! I remember as a kid my mom always calling skirt steaks, cheap garbage meat, bottom of the barrel. Now they are one of the most expensive cuts.

My skirt steak recipe (on the grill of course)

Marinate for a few hours in,
Soy sauce
Lea and Perrins Worchestershire sauce
spicy mustard or mustard powder
garlic powder
black pepper

[PorscheGAL]

I marinate mine overnight

Olive Oil
Balsamic Vinegar
Salt and Pepper
Garlic
Fresh Rosemary sprigs

And onto the grill. MMMM!!!

[Big Ed]

Originally Posted by tabs

The traditional marinade for Skirt is.....Lemon or Lime Juice to cover, coupla Tablespoons of Olive Oil, Coupla crushed cloves of Garlic, salt and pepper. Let soak an hour or two and grill hot and fast. Salt to taste.

I use 1/2 lime juice and 1/2 tequila...margarita marinade!

This thread has made me salivate.

[vash]

Originally Posted by tabs

Mexican Markets....

i have checked...all i see is "flap" steak.

[ben parrish]

The skirt is a good economical steak and as TimT stated, the hanger steak is quiet good. The hanger is near the kidneys and has a more robust beef flavor.
When looking for good beef, seek out someone that has upper two thirds choice. Sams and other retailers usually carry lower two thirds choice. A good local butcher shop should carry upper two thirds and prime. As tabs said, the higher the marbelization, the better the grade. Prime meat is very fatty (fat is flavor), think of a great Ribey or great Prime Rib.
If you can find it in your market, look for Creek Stone Beef. Great product and they only use geno based, Black Angus.
Good steaks need at least 23 days of ageing and are best at around 40 days. Again, your local butcher should be able to give you a steak aged to your liking. I like knowing that I am supporting a local guy by purchasing from an independant butcher.
Good beef cost just a little bit more than the stuff you can buy in the super-chains but is soo much better in taste and mouth feel.