Is my skirt steak ruined?!
I left my aunt to "cut" it. It originally [the recipe] said to cut it into 4 inch pieces for pan-searing. Well, she apparently doesn't listen to me and just cut it into chunks, like this is for some kind of a stew. I am livid! Is this still going to work or will we just have some very-hard-to-cut-against-the-grain, tiny slabs of nothingness. Any tips appreciated.
I live in the middle of "nowhere" pretty much and it took forever to find this cut of beef. Plus, it wasn't cheap!
Answers:
It will be fine. Just be careful to not over cook it.
I'm guessing she has no idea of how you wanted the meat prepped. In long, thin strips and not chunks. Flavor wise it will be fine but it is no longer visually what you expect.
If you want a sub, buy a round steak, freeze it partially and cut into strips going against the grain. Put the strips between 2 layers of saran wrap and pound - not to death - with a meat mallet. Skirt steak in and of itself isn't very tender any how and marinating it helps to tenderize it.
If you lived in a Hispanic area it would be readily available. It sounds like you live in the boonies.
