how to cut tenderized skirt steak?!
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http://www.google.com/imgres?imgurl=https://heffronfarms.websitesource.net/catalog/images/round%2520steak%2520tenderized%2520(swiss).jpg&imgrefurl=http://heffronfarms.com/catalog/index.php%3FcPath%3D21_24_49%26osCsid%3Dvbuqbp3b4lmsechccnrhmrdim7&usg=__2rLi9_Hu-pdGFtZgwQc9IR89j4M=&h=768&w=1024&sz=816&hl=en&start=47&zoom=1&tbnid=DvfpGYtvIAhNiM:&tbnh=154&tbnw=205&ei=mi1OTbSZGseBgAfLpMjeDw&prev=/images%3Fq%3Dtenderized%2Bskirt%2Bsteak%26um%3D1%26hl%3Den%26rls%3Dcom.microsoft:en-us:IE-SearchBox%26biw%3D1259%26bih%3D627%26tbs%3Disch:1&um=1&itbs=1&iact=rc&dur=592&oei=hS1OTbHnKIKClAfCydnSDw&esq=5&page=4&ndsp=18&ved=1t:429,r:0,s:47&tx=79&ty=61
Do i cut it vertically? and is it okay to cut it before marinating it?
Thanks!
Answers:
Best Answer - Chosen by Voters
Stretch the meat out from left to right in front of you. Now put your knife across the short end of the meat, with the tip of the knife pointing away from you and about a half inch from the end of the meat. Now tilt your knife away from the end of the meat, at about a 45-degree angle, and slice. Repeat as necessary.
It's best to cook the meat before you slice it.
(Think of the meat as a meat necktie. The first cut you will make is to cut off the very tip of the pointy end of the tie.)
In the picture the grain is running horizontally so yes it would be cut vertically. The 'grain' is just the 'lines' going across the meat. You want to cut against those not with them.
You can cut it before or after marinating, it doesn't matter.
The grain is the direction in which the meat muscle moves. In the illustration, it appears to be left to right. I wold cut on a 45o angle to maximize the effect of the tenderization and the grain direction. Marinate then broil, then cut.
look at the meat before you do anything. You can tell which way the grain of the meat is running. Marinate and cook, then slice across the grain in thin strips.
