Recipe

Guide To A Perfect Cooked Skirt Steak Recipe

Add Step-by-Step Photos	Midgelet / All my dishes 11 months, 2 weeks ago This is a fool proof way to tenderize your skirt steak, I like the cut of meat over flank steak or meats labeled for London Broil which is not a cut of meat but a cooking method instead. The finished sliced steak is good in salads, , sandwiches, fa... More Prep:240m Cook:10m Servings:8	Midgelet
	meats beef grill broil pan fry skirt steak

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Ingredients

1 skirt steak, even portions if possible ( meaning same thickness all over )

Olive oil

Balsamic or red wine vinegar

several cloves of chopped garlic

several sprngs of fresh rosemary

coarse kosher salt

fresh grated black pepper

Directions

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!

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Comments

herby 11 months, 2 weeks ago said:
10 for a excellent guide and stuff I really didn't know at all about cooking steak!.
Thank you Midge!

momo_55grandma 11 months, 2 weeks ago said:
Wow excellent skirt steak {love it} thanks high5

leebear 11 months, 2 weeks ago said:
THESE ARE GREAT TIPS - I THINK YOU JUST SAVED ME A TRIP TO THE DENTIST - HA!HA! - CAROL LEE

lincolntoot 11 months, 2 weeks ago said:
Great tips and recipe! Love skirt steak but can only find it during summer months. 5 forks to you!

jimrug1 11 months, 2 weeks ago 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

henrie 11 months, 2 weeks ago said:
I love skirt steak, will give this a try. Sounds really good. Thanks for sharing, you have my 5

binky67 11 months, 2 weeks ago said:
Thank You!!!!! I'm gonna give it shot this weekend and let you know how it went.

wynnebaer 11 months, 2 weeks ago said:
Lots of great info...Thanks...:)

midgelet 11 months, 2 weeks ago said:
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!!

Midge

midgelet 11 months, 2 weeks ago said:

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