How to make it

  • This is my guide to tenderizing steak or any other cut of leaner beef which needs to be tenderized
  • This works so well for me all the time.
  • Just by following a few simple steps you will have a leaner cut of beef, made flavorfull and tender.
  • If at at all possible at purchase , have the butcher run through a tenderizing machine which breaks up the fiber, if not you can do this easily at home see below
  • Prior to cooking have the steak at room temperature.
  • Use a meat mallet to pound it evenly on both sides
  • I often use my metal angel food cake fork to slam thin holes into the meat on both sides
  • Place meat into a zip lock platic bag or non metal bowl
  • Add a few Tbs of olive oil ( mabe 1/4 cup ) , few cloves of crushed garlic, few Tbs of vinegar and the fresh chopped rosemary and seal or cover, turning meat now and then when marinating in refregerator.
  • Never salt meat while marinating because the salt draws out the moisture from the meat.!!!!
  • Salt just before cooking only!!!!
  • Marinate the meat for at least 4 hours and longer even better
  • Remove meat from refigerator and let get back to room temp
  • Cold meat does not cook evenly and as well as room temperature meat.
  • Now wipe off marinade from meat and , discard it .
  • Now is the time to salt and pepper the meat
  • Skirt streak ( as well as flank steak etc. ) may be grilled, broiled and pan cooked.
  • I usually broil in the winter, , grill in the summer but it does not matter
  • Broil meat 4 to 7 minutes on each side for medium rare, and a bit longer for more well done meat.
  • Broil about 3 to 4 inches from heat source.
  • I use about 5 minutes each side as a starting point
  • Let the meat sit about 10 minutes prior to cutting as cutting too soon will release the delcious juices which moisten the meat.
  • The last trick is to cut in thin slices with a sharp knife across /against /opposite direction of the grain (l fibers of the beef ) of the meat.
  • Last but not least, refrigerate uneaten portions
  • By the photo you can see I don't like my steak well done!

Reviews & Comments 10

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  • midgelet 10 years ago
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  • midgelet 10 years ago
    Remember in step one, I mention this method can be used on "any" type of lean beef, so it could be flank steak, round steak etc. and not just skirt steak!!

    In step 19 as Jimrug1 says, overcooking will dry out meat as meat tends to cook ffurther when off the grill, broiler etc,It;s easy to cook less then to over cook!

    Thanks all for your nice comments, suggestions etc!!

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    " It was excellent "
    wynnebaer ate it and said...
    Lots of great info...Thanks...:)
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  • binky67 10 years ago
    Thank You!!!!! I'm gonna give it shot this weekend and let you know how it went.
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    " It was excellent "
    henrie ate it and said...
    I love skirt steak, will give this a try. Sounds really good. Thanks for sharing, you have my 5
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    " It was excellent "
    jimrug1 ate it and said...
    Bravo Midgelet, Great advice and all the tips you gave are 100% accurate. On step 19 you could mention that if you cook skirt steak much more done than you show it, it will start to dry out and get tougher.... You tip about not putting salt in a meat marinade is a key point that many of us forget ........;-)~ Great Post
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    " It was excellent "
    lincolntoot ate it and said...
    Great tips and recipe! Love skirt steak but can only find it during summer months. 5 forks to you!
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    " It was excellent "
    leebear ate it and said...
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    " It was excellent "
    momo_55grandma ate it and said...
    wow excellent skirt steak {love it} thanks high5
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    " It was excellent "
    herby ate it and said...
    10 for a excellent guide and stuff I really didn't know at all about cooking steak!.
    Thank you Midge!
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