Home |
Search |
Today's Posts |
|
General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
Reply |
|
LinkBack | Thread Tools | Display Modes |
|
|||
|
|||
Skirt Steak Question
Skirt steak is traditional for fajitas, before it became fashionable. My
guess is that marinating time depends on acidity - a very acid marinade (lots of vinegar, citrus, etc.) would ruin thin cuts of meat overnight. If you use more oil and herbs and less vinegar, overnight would be fine. -- -------------------------------------------------------------------------------- Louis Cohen Living la vida loca at N37° 43' 7.9" W122° 8' 42.8" "Dog3" <dognospam@adjfkdla;not> wrote in message 4... >I picked up a 4lb skirt steak tonight. I'll be cooking it tomorrow and > making fajitas with it. I googled and found a ton of marinades for it but > I am completely confused on marinating time. I've seen everything from 30 > minutes to 12 hours. I'm afraid it would be cooked after a 12 hour stint > of marinating. I usually use flank steak but the skirt is less expensive > and I've read it's about the same as flank. I do not want to ruin the > meat. Any suggestions on marinade time? TIA. > > Michael > > -- > "I stayed up all night playing poker with tarot cards. I got a full house > and four people died. > -Steven Wright |
|
|||
|
|||
Dog3 wrote:
> I picked up a 4lb skirt steak tonight. I'll be cooking it tomorrow and > making fajitas with it. I googled and found a ton of marinades for it but > I am completely confused on marinating time. I've seen everything from 30 > minutes to 12 hours. I'm afraid it would be cooked after a 12 hour stint > of marinating. I usually use flank steak but the skirt is less expensive > and I've read it's about the same as flank. I do not want to ruin the > meat. Any suggestions on marinade time? TIA. Flank steak can withstand some pretty brutal marinating time... Not so sure about Skirt Steak though. Dale's is my marinade of choice for Flank... ~john |
|
|||
|
|||
Dog3 wrote:
> I picked up a 4lb skirt steak tonight. I'll be cooking it tomorrow and > making fajitas with it. I googled and found a ton of marinades for it but > I am completely confused on marinating time. I've seen everything from 30 > minutes to 12 hours. I'm afraid it would be cooked after a 12 hour stint > of marinating. I usually use flank steak but the skirt is less expensive > and I've read it's about the same as flank. I do not want to ruin the > meat. Any suggestions on marinade time? TIA. Flank steak can withstand some pretty brutal marinating time... Not so sure about Skirt Steak though. Dale's is my marinade of choice for Flank... ~john |
|
|||
|
|||
>From: Dog3
>I picked up a 4lb skirt steak tonight. Woo hoo...that's a hefty piece of meat. At the prices I pay for skirt steak that would cost me close to $28.00. My best results are to do a nice strong RUB using chili, cumin, oregano, paprika, salt and pepper with some olive oil to slightly moisten. Marinate for 24 hours. Two hours before grilliing - place skirt steak in a marinade of lime & orange juice, tequilla, worchestershire or soy sauce, pureed garlic and a shot of olive oil. Grill over hot mesquite 5 minutes on each side. Slice thinly and serve with grilled red/orange and or/yellow bell peppers plus sweet onions and strips of fresh alapenos, refried beans, shaved cabbage with chipolte flavored oil combined with a bit of sour cream...and plenty of grilled corn tortillas to make tacos. Oh yeah, don't forget the guacamole and salsa fresca. Ellen |
|
|||
|
|||
>From: Dog3
>I picked up a 4lb skirt steak tonight. Woo hoo...that's a hefty piece of meat. At the prices I pay for skirt steak that would cost me close to $28.00. My best results are to do a nice strong RUB using chili, cumin, oregano, paprika, salt and pepper with some olive oil to slightly moisten. Marinate for 24 hours. Two hours before grilliing - place skirt steak in a marinade of lime & orange juice, tequilla, worchestershire or soy sauce, pureed garlic and a shot of olive oil. Grill over hot mesquite 5 minutes on each side. Slice thinly and serve with grilled red/orange and or/yellow bell peppers plus sweet onions and strips of fresh alapenos, refried beans, shaved cabbage with chipolte flavored oil combined with a bit of sour cream...and plenty of grilled corn tortillas to make tacos. Oh yeah, don't forget the guacamole and salsa fresca. Ellen |
|
|||
|
|||
Louis Cohen writes:
>Skirt steak is traditional for fajitas, before it became fashionable. My >guess is that marinating time depends on acidity - a very acid marinade >(lots of vinegar, citrus, etc.) would ruin thin cuts of meat overnight. If >you use more oil and herbs and less vinegar, overnight would be fine. What the man said. I'd marinate less than two hours in an acidic marinade. If you're feeling adventurous, try two shots of tequila per pound of skirt steak, some fajita spices (can be as simple as crushed garlic, oregano, chiles and onions (I like scallions, white and green) or use a spice package) and a quarter cup each of oil and OJ, with about two tbsp of lime juice. I'm currently favoring blackening the whole pieces of meat in a skillet, letting the meat rest and then slicing before serving. A while back I was into slicing the meat before marinating cooking. Chacun son gout. Oh yeah, get some queso fresco and skip the Merkin abomination of sour cream as a condiment. Marc >"Dog3" <dognospam@adjfkdla;not> wrote in message . 44... >>I picked up a 4lb skirt steak tonight. I'll be cooking it tomorrow and >> making fajitas with it. I googled and found a ton of marinades for it but >> I am completely confused on marinating time. I've seen everything from 30 >> minutes to 12 hours. I'm afraid it would be cooked after a 12 hour stint >> of marinating. I usually use flank steak but the skirt is less expensive >> and I've read it's about the same as flank. I do not want to ruin the >> meat. Any suggestions on marinade time? TIA. >> >> Michael >> >> -- >> "I stayed up all night playing poker with tarot cards. I got a full house >> and four people died. >> -Steven Wright |
|
|||
|
|||
"Dog3" <dognospam@adjfkdla;not> wrote in message 4... >I picked up a 4lb skirt steak tonight. I'll be cooking it tomorrow and > making fajitas with it. I googled and found a ton of marinades for it but > I am completely confused on marinating time. I've seen everything from 30 > minutes to 12 hours. I'm afraid it would be cooked after a 12 hour stint > of marinating. I usually use flank steak but the skirt is less expensive > and I've read it's about the same as flank. I do not want to ruin the > meat. Any suggestions on marinade time? TIA. > > Michael > Depends if the marinade is oil based or vinegar based. The more vinegar in the marinade, the less time to let it sit. |
|
|||
|
|||
"Dog3" <dognospam@adjfkdla;not> wrote in message 4... >I picked up a 4lb skirt steak tonight. I'll be cooking it tomorrow and > making fajitas with it. I googled and found a ton of marinades for it but > I am completely confused on marinating time. I've seen everything from 30 > minutes to 12 hours. I'm afraid it would be cooked after a 12 hour stint > of marinating. I usually use flank steak but the skirt is less expensive > and I've read it's about the same as flank. I do not want to ruin the > meat. Any suggestions on marinade time? TIA. > Another option is not to marinate the meat but to just apply a dry rub and grill it. Lately I've been grilling skirts using just salt and pepper. Jack NoSoak |
|
|||
|
|||
"Dog3" <dognospam@adjfkdla;not> wrote in message 4... >I picked up a 4lb skirt steak tonight. I'll be cooking it tomorrow and > making fajitas with it. I googled and found a ton of marinades for it but > I am completely confused on marinating time. I've seen everything from 30 > minutes to 12 hours. I'm afraid it would be cooked after a 12 hour stint > of marinating. I usually use flank steak but the skirt is less expensive > and I've read it's about the same as flank. I do not want to ruin the > meat. Any suggestions on marinade time? TIA. > Another option is not to marinate the meat but to just apply a dry rub and grill it. Lately I've been grilling skirts using just salt and pepper. Jack NoSoak |
|
|||
|
|||
"Jack Schidt®" > wrote in message news > > "Dog3" <dognospam@adjfkdla;not> wrote in message > 4... >>I picked up a 4lb skirt steak tonight. I'll be cooking it tomorrow and >> making fajitas with it. I googled and found a ton of marinades for it >> but >> I am completely confused on marinating time. I've seen everything from >> 30 >> minutes to 12 hours. I'm afraid it would be cooked after a 12 hour stint >> of marinating. I usually use flank steak but the skirt is less expensive >> and I've read it's about the same as flank. I do not want to ruin the >> meat. Any suggestions on marinade time? TIA. >> > > Another option is not to marinate the meat but to just apply a dry rub and > grill it. Lately I've been grilling skirts using just salt and pepper. > > Jack NoSoak >================== But why do steaks where skirts in the first place? Is it a fashion thing? A Scotish thing...? What? |
|
|||
|
|||
"Jack Schidt®" > wrote in message news > > "Dog3" <dognospam@adjfkdla;not> wrote in message > 4... >>I picked up a 4lb skirt steak tonight. I'll be cooking it tomorrow and >> making fajitas with it. I googled and found a ton of marinades for it >> but >> I am completely confused on marinating time. I've seen everything from >> 30 >> minutes to 12 hours. I'm afraid it would be cooked after a 12 hour stint >> of marinating. I usually use flank steak but the skirt is less expensive >> and I've read it's about the same as flank. I do not want to ruin the >> meat. Any suggestions on marinade time? TIA. >> > > Another option is not to marinate the meat but to just apply a dry rub and > grill it. Lately I've been grilling skirts using just salt and pepper. > > Jack NoSoak >================== But why do steaks where skirts in the first place? Is it a fashion thing? A Scotish thing...? What? |
|
|||
|
|||
On Wed, 10 Nov 2004 13:21:12 GMT, "Rick & Cyndi"
> wrote: > >"Jack Schidt®" > wrote in message >news >> >> "Dog3" <dognospam@adjfkdla;not> wrote in message >> 4... >>>I picked up a 4lb skirt steak tonight. I'll be cooking it tomorrow and >>> making fajitas with it. I googled and found a ton of marinades for it >>> but >>> I am completely confused on marinating time. I've seen everything from >>> 30 >>> minutes to 12 hours. I'm afraid it would be cooked after a 12 hour stint >>> of marinating. I usually use flank steak but the skirt is less expensive >>> and I've read it's about the same as flank. I do not want to ruin the >>> meat. Any suggestions on marinade time? TIA. >>> >> >> Another option is not to marinate the meat but to just apply a dry rub and >> grill it. Lately I've been grilling skirts using just salt and pepper. >> >> Jack NoSoak >>================== > >But why do steaks where skirts in the first place? Is it a fashion thing? >A Scotish thing...? What? Best Beef Steaks: 1. Skirt Steak 2. Rib Steak 3. Shell (New York Cut) Steak 4. Porterhouse (T-Bone) Steak Just my opinion. Bruce > |
|
|||
|
|||
On Wed, 10 Nov 2004 13:21:12 GMT, "Rick & Cyndi"
> wrote: > >"Jack Schidt®" > wrote in message >news >> >> "Dog3" <dognospam@adjfkdla;not> wrote in message >> 4... >>>I picked up a 4lb skirt steak tonight. I'll be cooking it tomorrow and >>> making fajitas with it. I googled and found a ton of marinades for it >>> but >>> I am completely confused on marinating time. I've seen everything from >>> 30 >>> minutes to 12 hours. I'm afraid it would be cooked after a 12 hour stint >>> of marinating. I usually use flank steak but the skirt is less expensive >>> and I've read it's about the same as flank. I do not want to ruin the >>> meat. Any suggestions on marinade time? TIA. >>> >> >> Another option is not to marinate the meat but to just apply a dry rub and >> grill it. Lately I've been grilling skirts using just salt and pepper. >> >> Jack NoSoak >>================== > >But why do steaks where skirts in the first place? Is it a fashion thing? >A Scotish thing...? What? Best Beef Steaks: 1. Skirt Steak 2. Rib Steak 3. Shell (New York Cut) Steak 4. Porterhouse (T-Bone) Steak Just my opinion. Bruce > |
|
|||
|
|||
"Rick & Cyndi" rites:
> >"Jack Schidt®" rote: >> >> "Dog3" rights: >> >>>I picked up a 4lb skirt steak tonight. >>>Any suggestions on marinade time? >> >> Another option is not to marinate the meat but to just apply a dry rub and >> grill it. Lately I've been grilling skirts using just salt and pepper. >> >> Jack NoSoak > > >But why do steaks where skirts in the first place? Hehe, wasn't funny to begin with but then you absolutely murdered your little jest... it's "wear". ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
|
|||
|
|||
Dog3 <dognospam@adjfkdla;not> wrote in
4: > I picked up a 4lb skirt steak tonight. I'll be cooking it tomorrow > and making fajitas with it. I googled and found a ton of marinades > for it but I am completely confused on marinating time. I've seen > everything from 30 minutes to 12 hours. I'm afraid it would be cooked > after a 12 hour stint of marinating. I usually use flank steak but > the skirt is less expensive and I've read it's about the same as > flank. I do not want to ruin the meat. Any suggestions on marinade > time? TIA. Michael, Looks like a nice cut of meat! I've been on a tri-tip steak binge lately but will give that cut a try. Flank steak has always been a favorite as well. Andy |
|
|||
|
|||
Dog3 <dognospam@adjfkdla;not> wrote in
4: > I picked up a 4lb skirt steak tonight. I'll be cooking it tomorrow > and making fajitas with it. I googled and found a ton of marinades > for it but I am completely confused on marinating time. I've seen > everything from 30 minutes to 12 hours. I'm afraid it would be cooked > after a 12 hour stint of marinating. I usually use flank steak but > the skirt is less expensive and I've read it's about the same as > flank. I do not want to ruin the meat. Any suggestions on marinade > time? TIA. Michael, Looks like a nice cut of meat! I've been on a tri-tip steak binge lately but will give that cut a try. Flank steak has always been a favorite as well. Andy |
|
|||
|
|||
In article > , "Jack
Schidt®" > wrote: > Another option is not to marinate the meat but to just apply a dry > rub and grill it. Lately I've been grilling skirts using just salt > and pepper. > Jack NoSoak Is the skirt a tough cut or a tender cut? I've a hispanic grocer nearby with a meat counter - I'm tempted. -- -Barb, <www.jamlady.eboard.com> Updated 11-10-04, The Butter Dish. "There is no indigestion worse than that which comes from having to eat your own words." |
|
|||
|
|||
In article > , "Jack
Schidt®" > wrote: > Another option is not to marinate the meat but to just apply a dry > rub and grill it. Lately I've been grilling skirts using just salt > and pepper. > Jack NoSoak Is the skirt a tough cut or a tender cut? I've a hispanic grocer nearby with a meat counter - I'm tempted. -- -Barb, <www.jamlady.eboard.com> Updated 11-10-04, The Butter Dish. "There is no indigestion worse than that which comes from having to eat your own words." |
|
|||
|
|||
On 2004-11-10, Melba's Jammin' > wrote:
> > Is the skirt a tough cut or a tender cut? I've a hispanic grocer nearby > with a meat counter - I'm tempted. Barb, here's the definitive skirt steak page (IMO): http://www.lomexicano.com/fajita.htm Don't forget the margaritas! nb |
|
|||
|
|||
"PENMART01" > wrote in message ... > "Rick & Cyndi" rites: >> >>"Jack Schidt®" rote: >>> >>> "Dog3" rights: >>> >>>>I picked up a 4lb skirt steak tonight. >>>>Any suggestions on marinade time? >>> >>> Another option is not to marinate the meat but to just apply a dry rub >>> and >>> grill it. Lately I've been grilling skirts using just salt and pepper. >>> >>> Jack NoSoak >> >> >>But why do steaks where skirts in the first place? > > Hehe, wasn't funny to begin with but then you absolutely murdered your > little > jest... it's "wear". > > ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- > ---= Move UNITED NATIONS To Paris =--- > ********* > "Life would be devoid of all meaning were it without tribulation." > Sheldon > `````========== Yep. I know. It was way too early for me to be on the computer and I wasn't paying attention... Bummer. |
|
|||
|
|||
"Bruce K." > wrote in message ... > On Wed, 10 Nov 2004 13:21:12 GMT, "Rick & Cyndi" > > wrote: > >> >>"Jack Schidt®" > wrote in message >>news >>> >>> "Dog3" <dognospam@adjfkdla;not> wrote in message >>> 4... >>>>I picked up a 4lb skirt steak tonight. I'll be cooking it tomorrow and >>>> making fajitas with it. I googled and found a ton of marinades for it >>>> but >>>> I am completely confused on marinating time. I've seen everything from >>>> 30 >>>> minutes to 12 hours. I'm afraid it would be cooked after a 12 hour >>>> stint >>>> of marinating. I usually use flank steak but the skirt is less >>>> expensive >>>> and I've read it's about the same as flank. I do not want to ruin the >>>> meat. Any suggestions on marinade time? TIA. >>>> >>> >>> Another option is not to marinate the meat but to just apply a dry rub >>> and >>> grill it. Lately I've been grilling skirts using just salt and pepper. >>> >>> Jack NoSoak >>>================== >> >>But why do steaks where skirts in the first place? Is it a fashion thing? >>A Scotish thing...? What? > > Best Beef Steaks: > > 1. Skirt Steak > > 2. Rib Steak > > 3. Shell (New York Cut) Steak > > 4. Porterhouse (T-Bone) Steak > > Just my opinion. > > Bruce >> >=========== Oops... major grammar error - I was trying to make a joke and typed "where" instead of "wear". Doh - kind or ruins the joke. Sorry. |
|
|||
|
|||
Skirt Steak = Cow Vaginas
-- "If this is paradise, I wish I had a lawnmower" |
Reply |
Thread Tools | Search this Thread |
Display Modes | |
|
|
Similar Threads | ||||
Thread | Forum | |||
Skirt steak substitute? | General Cooking | |||
Skirt Steak | Mexican Cooking | |||
Got skirt steak | General Cooking | |||
FOUND: Skirt steak | General Cooking |