Skirt Steak
Francisco Said:
What's the sauce put on skirt steak when just eaten with tortillas?We Answered:
the green sauce may be a chimichurri, parsley, garlic, olive oil and vinegar - unless it had a tangy taste, then it was probably made with tomatillos a green tomato looking fruit and it would be called "salsa verde" - the red was probably your standard pico de gallo which is a salsa made from ripe tomatoes, onions, garlic, chilies, lime juice - or it could have been made with dried chiles reconstituted in water..... your description of "green" and "red" sauce is too vague to make an accurate assessment...question: why dont you ask your friend?
Alex Said:
Can you use a different cut of beef for fajitas besides skirt steak?We Answered:
use any beef you want - find a piece you like, and just trim it to thin strips - easy peasyChris Said:
How do you season skirt steak so it tastes like they do it at a Mexican Taco stand?We Answered:
theres a seasoning call PAPITO.. it has like a little pig in front of the bottle...i use it all the time on my tacos..its great ^_^Tom Said:
How do you make tender, juicy skirt-steak?We Answered:
Cook to medium rare (3-4 minutes cooking time on a grill at most), let it stand for 3-5 minutes before cutting (to let juices redistribute).Most importantly, cut AGAINST, not with the grain. If you cut with the grain, it'll be stringy and quite tough. Against the grain, it will be much more tender. Unsure what I mean? Hold out your hand with your fingers close together so you can see your fingernails. Cutting with the grain would be like lopping off your pinky. Against the grain would be like cutting off the tips.
As far as a marinade...something simple like olive oil, sea salt, fresh ground pepper, and some fresh lime juice work wonders.
Danielle Said:
How do I properly cut skirt steak so that it's not tough?We Answered:
Like many of the other answers, cut the meat across the grain for tenderness when serving. Look for the striations of the muscle and follow the lines along the entire cut of beef. Then place your knife perpendicular to the striations and cut in thin strips, usually no thicker than one-inch strips.There are other means to tenderizing beef before cooking. You can physically pound the meat with mallet or heavy pan, breaking and/or softening the muscle fibers to create a more tender product. You can also chemically tenderize the meat with a marinade. A proper marinade has the same effect as pounding, but it gives you a chance to season and flavor the meat as well.
Two Pepper Marinade (makes 1 1/2 cups)
2/3 cup Worcestershire Sauce
1/4 cup olive oil
1/4 cup fine balsamic vinegar (substitute white wine vinegar)
1 small shallot, finely chopped
1 tsp. fresh chives
1 tsp. ground black pepper
1 tsp. ground white pepper
1/4 tsp. salt
Combine all the ingredients and divide into two equal portions.
Cover and refrigerate one portion. Use the other portion of the marinade by combining it in a plastic bag (or non-aluminum baking dish) with the steaks. Rub the marinade into the meat and refrigerate for 2 hours, occasionally rotating and rubbing the marinade into the steaks.
At the end of the 2-hour period, remove the steaks and discard the marinade. Grill the steaks over a high-heat wood or charcoal fire, turning occasionally and brushing frequently with the second portion of the marinade.
Good luck!
Robert Said:
I am making a skirt steak tonight for the first time. It will be made indoors. Any suggestions?We Answered:
For tender skirt steak, marinate in the refrigerator for six hours or overnight.Place the steak on a broiler pan 2 to 4 inches (5–10cm) from the heat source. Broil for five minutes, turn, and broil the other side five minutes for rare, allowing more time for medium. Remove the steak when it reaches the desired degree of doneness.
Paul Said:
What would be a good way to season skirt steak before frying and applying honey bbq sauce?We Answered:
A good steak really only needs salt and pepper and if you're going to put sauce on it, you may not even need the salt depending on how salty the sauce is. Garlic powder would go well with the barbecue sauce but it might be overkill. If you like things spicy you could add some cayenne powder to the salt and pepper mix.