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How to do skirt and flank steaks on a charcoal grill?
Posted on 9/16/21 at 11:29 am
Posted on 9/16/21 at 11:29 am
Beef prices are getting out of hand.
Any other suggestions for beef?
7
Posted on 9/16/21 at 11:39 am to Rohan Gravy
Flank and Skirt are higher than giraffe teeth too.
To cook, very hot grill, close to the hear and seer them for about 1 minute on each side. Some people put them straight on the charcoal to cook them. Whatever you dont go past med rare. It's a thin cut and cooks quickly.
To cook, very hot grill, close to the hear and seer them for about 1 minute on each side. Some people put them straight on the charcoal to cook them. Whatever you dont go past med rare. It's a thin cut and cooks quickly.
Posted on 9/16/21 at 11:42 am to Rohan Gravy
yea flank and skirt are super expensive and have been for a while due to the popularity of them. but skirt is great.
Posted on 9/16/21 at 11:48 am to CarRamrod
Yes
But comparing prices to NY strips etc.
Any other suggestions for reasonable beef that is edible?
But comparing prices to NY strips etc.
Any other suggestions for reasonable beef that is edible?
Posted on 9/16/21 at 11:52 am to Rohan Gravy
quote:
Any other suggestions for reasonable beef that is edible?
Check local sale ads (if any, Hurricane screwed up the supply chain for a lot of grocery stores)
Usually the cheapest steak I see is Sirloin.
Posted on 9/16/21 at 11:52 am to Rohan Gravy
quote:
Any other suggestions for reasonable beef that is edible?
Top sirloin has been relatively affordable here. It's nothing special, but can satisfy the steak craving.
Posted on 9/16/21 at 11:55 am to Rohan Gravy
I do a lot of both, not because of price, but I just genuinely like both cuts.
Skirt gets used for fajitas mostly...find a rub you like...could be Meat Church Fajita...Hardcore Carnivore Meatchilada...or your own.
You'll want to peal any membrane/silver skin off the skirt, and trim up some of the fat if it's excessive. I'm all about a big arse fatty rib eye, but a lot fat on skirt isn't appealing to me. Find outside skirt if you can, less fat.
Medium high heat on the grill...cook it to whatever doneness you prefer...the important thing with both skirt and flank is how you cut it after it's rested, it's easy to see the grain in both cuts, so going across the grain is pretty easy.
For flank...I like Asian style marinades...try this one from Chris Shepherd.
Gilled Flank with Coca Cola Pickled Onions
Skirt gets used for fajitas mostly...find a rub you like...could be Meat Church Fajita...Hardcore Carnivore Meatchilada...or your own.
You'll want to peal any membrane/silver skin off the skirt, and trim up some of the fat if it's excessive. I'm all about a big arse fatty rib eye, but a lot fat on skirt isn't appealing to me. Find outside skirt if you can, less fat.
Medium high heat on the grill...cook it to whatever doneness you prefer...the important thing with both skirt and flank is how you cut it after it's rested, it's easy to see the grain in both cuts, so going across the grain is pretty easy.
For flank...I like Asian style marinades...try this one from Chris Shepherd.
Gilled Flank with Coca Cola Pickled Onions
Posted on 9/16/21 at 11:55 am to Rohan Gravy
quote:
Any other suggestions for beef?
Hangar sometimes when you can find it
Chuck eye
Tri Tip
Even traditionally cheap cuts have been high. Mostly buying pork and chicken and even then meat prices are still creeping up.
This post was edited on 9/16/21 at 11:57 am
Posted on 9/16/21 at 12:08 pm to Rohan Gravy
quote:
How to do skirt and flank steaks on a charcoal grill?
Hot and fast.
Love skirt steak.
Neither are cheap though.
Posted on 9/16/21 at 12:10 pm to Rohan Gravy
Skirt/flank steaks (I can't really tell too much a difference, I go for what looks best) are awesome over hot coals, or hot chucks of wood.
I do like to have them marinate in the fridge, soaked in lime juice with some cayenne mixed in, for about 24-48 hours. That lime juice helps break it down a bit to be more tender. Then take out and coat with whatever seasoning mix you like to have right on the top of such stuff.
Sear over the hot coals just a couple minutes on each side. Rest a bit, and cut across the grains.
I do like to have them marinate in the fridge, soaked in lime juice with some cayenne mixed in, for about 24-48 hours. That lime juice helps break it down a bit to be more tender. Then take out and coat with whatever seasoning mix you like to have right on the top of such stuff.
Sear over the hot coals just a couple minutes on each side. Rest a bit, and cut across the grains.
Posted on 9/16/21 at 12:18 pm to Rohan Gravy
Chimichurri...
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