On Sun, 15 Feb 2009 17:20:56 -0600, Melba's Jammin'
> wrote:

>In article >,
> notbob > wrote:
>
>> On 2009-02-15, Melba's Jammin' > wrote:
>>
>> > What do I do with it to turn it into fajita meat?
>>
>> Marinate in lime/cilantro
>>
>> nb
>
>HWSRN doesn't like cilantro. Options?

86 the cilantro.

Also Alton Brown does this thing with his charcoal grill where he
dumps the skirt steak right on the coals. No grill. Meat on burning
carbon for a few minutes on each side Me, I use a hellacious hot iron
skillet and an exhaust fan.

As far as a marinade, I'd go for garlic, ground dried chiles like
ancho or New Mexico mild/medium/hot ( I belive you only have chili
powder on hand from the original post, so that means check for the
salt content of the powder and act accordingly), salt and pepper. More
of a dry rub than a traditional marinade Give it a few hours in the
fridge in the rub and cook the cow meat.

Skirt steak is part of the steer's diaphragm, as I recall. It's a
muscle that gets a lot of work, so it's tough and has a strong flavor.
Even very fresh skirt steak can taste a bit strong to somebody not
initiated to its yumminess. But flavor is often a good thing. Cut it
across the grain and cut it thin.

Cilantro, guac, pico de gallo, sour cream, whatever can be an addition
to the tortilla packet you serve it in.
--
modom

ambitious when it comes to fiddling with meat