Any suggestions how to grill a skirt steak and have it come out tender????!
Any suggestions how to grill a skirt steak and have it come out tender????
I had a skirt steak at a resturaunt and it was great. I bought one, used a dry rub and grilled it.....it was tough............any recipes that you are willing to share ???
Answers: Try marinating it. Place it in a ziploc bag with olive oil, a little vinegar (red is good), garlic, herbs (fresh italian parsley) for a few hours. After grilling, let it rest for 10 minutes, so the juices stay in the meat, and slice it ACROSS the grain. Skirt steak tends to be tough, but when cooked this way, it's great. Source(s):
experience! Marinate it first in your favorite marinade. skirt steak is best braised -- you boil it in water to cover and then you sear it in a really hot pan.
a cuban version is my favorite -- and the leftover broth from boiling is great for onion soup.
in your boiling pot put your meat, a sliced onion, about 1/4 head of garlic, a couple bay leaves and a heaping teaspoon of oregano -- boil for a bout 1 1/2 hours.
separate the meat and add to it lime juice, olive oil, salt, pepper, a little cumin, some more garlic, a little more oregano. let it sit overnight.
when you are ready to serve just get your pan really hot and fry it brown on both sides -- just like 3 minutes a side. marinate it with acid based marinate store bought italian dressing works well or try a balsamic vinagarette for 20 in no more than 1 hour or will over power the meat because it is usually no thicker than 1 1/2 to 2 " the acid breaks down the fiberous tissue and actually cooks the meat when you grill it try not to cook more then medium rare to medium this cut of meat is slightly tougher than say a sirloin so it must not be overcooked to retain tenderness. marinate it and use one of those tenderizer (the mallet kind) to break up the fibers. First, Never cook it more than medium-rare, medium.
The trick to skirt steak is not really how you cook it, but how you CUT it. Make sure you "rest" the meat for at least 4 or 5 minutes before you cut it.
Skirt steak is a cut of meat that has really long straight fibers. You often see it served sliced neatly on a diagonal. Although its visually more appealing to cut it on the bias that way, it is much easier to chew if you cut straight down across the grain.
Also, skirt steak is a relatively thin cut of meat, a dry rub will draw moisture out of the meat, therby making it tougher and obviously dryer. Use a wet marinade of your choice, something with citrus and not a lot of salt is best. The acids help tenderize the meat somewhat and also enduse saliva production when chewing.. that will further help break down the the meat fibers.