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Skirt steak question
Posted on 4/4/19 at 7:50 pm
Posted on 4/4/19 at 7:50 pm
Sometimes when I make fijitas and cook
The steak on top of the stove, the meat comes out tough. Is there a trick to making the meat softer? It’s usually happening on the thicker steaks.
Didn’t know if there was a trick to getting the More easily chewable. Should I slice the meat in strips then cook it?
The steak on top of the stove, the meat comes out tough. Is there a trick to making the meat softer? It’s usually happening on the thicker steaks.
Didn’t know if there was a trick to getting the More easily chewable. Should I slice the meat in strips then cook it?
9
Posted on 4/4/19 at 7:54 pm to LSUvegasbombed
Are you marinating in something with acid in it? Cutting in thinly across the grain? I've never really had skirt steak come out tough, but I always do it on the grill.
Posted on 4/4/19 at 7:55 pm to LSUvegasbombed
skirt is not really a tender cut imo. I cook it sometimes because I like the flavor but you gotta chew a bite of skirt steak.
Posted on 4/4/19 at 7:56 pm to LSUvegasbombed
I prefer skirt for fajitas over flank
Posted on 4/4/19 at 7:58 pm to LSUvegasbombed
Skirt steak by its nature is a tough cut of meat. I use skirt for my fajitas and I'll marinate for several hours, if not overnight in an orange juice based marinade. The acidity of the citrus helps to break down some of the muscle fibers and acts as a tenderizer.
Dont cook it far past medium and make sure you cut against the grain.
Dont cook it far past medium and make sure you cut against the grain.
Posted on 4/4/19 at 8:08 pm to wickowick
quote:
I prefer skirt for fajitas over flank
Skirt is actually my favorite cut of steak. Would much rather it than a ribeye.
Posted on 4/4/19 at 8:28 pm to The Spleen
quote:
Skirt is actually my favorite cut of steak. Would much rather it than a ribeye.
Skirt and flank are 2 of my fav cuts
Posted on 4/4/19 at 8:32 pm to The Spleen
This. Rest and cut against the grain. Very important.
Posted on 4/4/19 at 8:37 pm to Prosecuted Collins
I like both skirt and flank but hanger is the goat of these "tier" of steaks. I can easily get both skirt and flank at the grocery store but hanger seems to be almost exclusively sold at restaurants. Am I correct in thinking this? if so what is the reason for this. if no I guess I'm just blind because I don't see hanger steaks at the grocery store.
Posted on 4/4/19 at 9:40 pm to LSUvegasbombed
Posted on 4/4/19 at 9:48 pm to LSUvegasbombed
As mentioned, cutting against the grain is significant:
Science: How to Slice Steak and Make Cheap Beef Cuts (like Flank Steak) Tender with Only Your Knife
Science: How to Slice Steak and Make Cheap Beef Cuts (like Flank Steak) Tender with Only Your Knife
Posted on 4/4/19 at 9:59 pm to KosmoCramer
We use the original 48 blade Jaccard to tenderize all kinds of meat. It's a great tool!
Posted on 4/4/19 at 10:32 pm to little billy
quote:
I don't see hanger steaks at the grocery store.
No market for it & there is only one per animal (typically yields two portions). Also, it doesn't favor cooking temps above medium. Hangers tend to get a bit dry & grainy and have a pronounced "livery" flavor when cooked above 145°F.
Posted on 4/4/19 at 11:09 pm to LSUvegasbombed
Are you sure you’re slicing across the grain? In a skirt steak, the grain doesn’t run the way you think it should...
It runs width ways and not length ways:
Grill your skirt, cut into 4 inch segments and then slice those into your strips, making sure to slice across the grain.
If you’re doing this right, it shouldn’t ever be tough. I always cook a piece of mine well done for my wife too.. even hers comes out really tender because I slice it the right way
You need to slice it like this:
[img]https://i64.tinypic.com/o9mrzs_th.jpg[img]
It runs width ways and not length ways:
Grill your skirt, cut into 4 inch segments and then slice those into your strips, making sure to slice across the grain.
If you’re doing this right, it shouldn’t ever be tough. I always cook a piece of mine well done for my wife too.. even hers comes out really tender because I slice it the right way
You need to slice it like this:
[img]https://i64.tinypic.com/o9mrzs_th.jpg[img]
This post was edited on 4/4/19 at 11:23 pm
Posted on 4/4/19 at 11:33 pm to dpd901
Y’all should be tossing skirt in a marinade of olive oil, garlic, lemon, and S&P at the least. 24 hrs in something like that and that meat will be fork tender if he cooks/grills it properly.
You know that.
You know that.
Posted on 4/5/19 at 7:57 am to dpd901
in this picture with the steak, i am slicing from top to bottom. not right to left.
Posted on 4/5/19 at 8:10 am to LSUvegasbombed
quote:
i am slicing from top to bottom. not right to left.
Gotta slice across the grain buddy.
ETA Hanger Steaks are fantastic!
Posted on 4/5/19 at 8:17 am to LSUvegasbombed
quote:
in this picture with the steak, i am slicing from top to bottom. not right to left.
That's your problem. You're slicing with the grain. For that pic, Id make one cut, from top to bottom, in the middle of the steak. You now have two equal size pieces. Without rotating those two pieces, you then should start slicing your fajita strips from left to right, no more than 1/4" thick.
Posted on 4/5/19 at 8:28 am to LSUvegasbombed
I use flank steak and pound it till it is about half as thick as when it came out the package.
Then I add the following ingredients and the steak into a gallon size ziploc bag and refrigerate overnight to allow it to marinate and tenderize. I grill for about 8-10 minutes per side depending upon grill temp. It always comes out great.
2-3 limes, juiced
4 cloves garlic, crushed
1/2 cup orange juice (sometimes add a bit more)
1 cup chopped fresh cilantro
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil
1 jalapeno, minced
2-3 tablespoons white vinegar
1 (2 pound) flank steak
Then I add the following ingredients and the steak into a gallon size ziploc bag and refrigerate overnight to allow it to marinate and tenderize. I grill for about 8-10 minutes per side depending upon grill temp. It always comes out great.
2-3 limes, juiced
4 cloves garlic, crushed
1/2 cup orange juice (sometimes add a bit more)
1 cup chopped fresh cilantro
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil
1 jalapeno, minced
2-3 tablespoons white vinegar
1 (2 pound) flank steak
Posted on 4/5/19 at 8:28 am to LSUvegasbombed
quote:
in this picture with the steak, i am slicing from top to bottom. not right to left.
Yah, don't do that.
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