Skirt Steak
  Re: (...)
Hi all. We have been branch out to some of our cheeper and lesser known cuts of beef - like the Chuck Eye, because our favorites have gotten so expensive. And my hubby loves his red meat.

He bought some skirt steaks - one is long and flat sort of like a flank steak and the other has been rolled and cut into about 1" thick slices. No stuffing - just bought pre-roller.

Any thoughts. I know the long flat one I am going to make either a steak sandwich or fajitas - but what about the rolled ones?

Mom to three wonderful 7th graders!
The time is flying by.
  Re: Skirt Steak by esgunn (Hi all. We have be...)
I was looking in my "The Best Recipe" cookbook -- assuming these are chuck, it advises slow cooking. I looked in my slow cooker books and don't find any recipes that call for them. I've seen these in the store and haven't tried them myself. My suggestion would be to ask your butcher what cut it comes from and how to prepare it.

Please let us know what you find out.
  Re: Re: Skirt Steak by HomeCulinarian (I was looking in my ...)
I love a skirt casserole with all the veg. I appreciate it is your summer though.
  Re: Re: Skirt Steak by vannin (I love a skirt casse...)
Didn't we have a discussion some time ago on the chuck eye? Something tickles my memory about that....oh hell, CRS again, and at my delicate age
Don't wait too long to tell someone you love them.

  Re: Re: Skirt Steak by HomeCulinarian (I was looking in my ...)
I am sorry - I guess I was about as clear as mud in my question. Happens all the time - especially at the end of the day...

My question was about Skirt Steak. (We already know about the chuck eye and like that cut of beef) The skirt steak is sort of like the flank steak. Supposed to have good flavor but a little tough. They tend to use it for fajitas. I just wondered if anyone else had much experience with it - especially buying them alread rolled and cut about 1" thick.

Sorry. And Thanks again.
Mom to three wonderful 7th graders!
The time is flying by.
  Re: Re: Skirt Steak by esgunn (I am sorry - I guess...)
I haven't tried them, but The Best Recipe book says Skirt steak is a beefeater's dream. It has more fat than the hanger or flank, which makes it juicier and richer; at the same time, it also has a deep, full, beefy flavor that outdoes either the flank or the hanger. However, it doesn't give any specific recipes for the cut. I suggest cooking it like flank to serve it like a steak, very hot seared on both side, then allow to rest for 10 minutes before serving.

Then I found a recipe called Ropa Vieja in my Healthy Latin Cooking book that sounds good.

* Exported from MasterCook *

Ropa Vieja

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon olive oil
1 onion -- thinly sliced
1 green bell pepper -- thinly sliced
2 cloves garlic -- minced
1/2 teaspoon ground cumin
1 large tomato -- peeled and chopped
1 pound skirt steak -- trimmed of fat
salt and pepper
1/4 cup dry white wine
3 cups chicken stock -- or more if needed
1/4 cup tomato puree
4 carrot -- cut in 1" pieces
2 potato -- cut in 1" pieces
2 teaspoons capers -- drained
1 tablespoon finely chopped fresh parsley

Heat the oil in a large, wide saucepan over medium heat. Add the onions,
bell peppers, garlic, and cumin. Cook, stirring often for 5 minutes, or
until the onions are just beginning to brown. Add the tomatoes and cook
for 1 minute.

Season the steak with salt and black pepper. Add it to the vegetables and
cook for 2 minutes per side. Increase the heat to high, add the wine, and
bring to a boil Add 3 cups of the stock or broth and return to a boil.
Reduce the heat to medium- low and simmer for 30-40 minutes, or until the
steak is very tender. Skim off any foam that rises to the surface.

Stir in the tomato puree (may substitute tomato sauce), carrots, and
potatoes. Simmer for 15 to 20 minutes, or until the vegetables are tender
and the sauce is reduced and flavorful. If too much liquid evaporates,
add a little more stock or broth. Stir in the capers.

Using 2 forks, tear the meat along the grain into very thin shreds. You
should be able to do this right in the pan. Simmer for 3 minutes more, or
until the meat soaks up the sauce. Season with more salt and black
pepper, if desired. Sprinkle with parsley.

"Braised Skirt Steak"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 369 Calories; 16g Fat (40.3%
calories from fat); 26g Protein; 27g Carbohydrate; 5g Dietary Fiber; 58mg
Cholesterol; 1799mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 3
Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.
  Re: Re: Skirt Steak by esgunn (I am sorry - I guess...)
Erin, we love skirt steak - fajitas and carne asada!!! I like to marinate it and cook fast over a really hot grill 0 3-4 min. per side. It's a great cut to use in any kind of a salad also.

here's a good salad for this time of year! (It's from MasterCook recipes)

Fajita Rice Salad

Serving Size : 4

1/4 cup fresh lime juice
2 tablespoons vegetable oil
1 clove garlic -- minced
1/2 teaspoon onion powder
1/2 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 pound beef skirt, top round, or flank steak (3/4-inch thick)
2 cups cooked rice -- cooled to room temperature
3/4 cup cherry tomato quarters
1/2 cup shredded Cheddar cheese (2 ounces)
1 2 1/4 ounce can sliced ripe olives -- drained
1/4 cup sliced green onions
4 flour tortillas -- cut into wedges and fried until crisp
1/2 head lettuce -- shredded
3/4 cup picante sauce
1/2 cup sour cream

Combine lime juice, oil, garlic, onion powder, cumin, salt, and pepper in a shallow baking dish; add beef. Cover and marinate in refrigerator, turning occasionally, 4 hours or overnight.

Remove beef from marinade; grill or broil as desired, basting with remaining marinade, 10 to 12 minutes or to desired doneness. Slice meat diagonally into bite-size pieces or strips.

Combine rice, tomatoes, cheese, olives, and onions in large bowl. Arrange mixture on shredded lettuce. Place beef on top. Serve with crisp tortilla wedges, picante sauce, and sour cream.

Source: "The Rice Council"


here's an old one from Gourmet magazine that I like too -


For sauce
1 medium garlic clove
1/2 teaspoon salt
1 cup coarsely chopped fresh cilantro
1/4 cup olive oil
2 tablespoons fresh lemon juice
1/8 teaspoon cayenne
For steak
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
2 lb skirt steak, cut crosswise into 3- to 4-inch pieces

Make sauce:
Mince garlic and mash to a paste with salt. Transfer to a blender and add remaining sauce ingredients, then blend until smooth.

Grill steak:
Stir together cumin, salt, and pepper in a small bowl. Pat steak dry, then rub both sides of pieces with cumin mixture.

Heat an oiled well-seasoned ridged grill pan over high heat until hot but not smoking, then grill steak in 2 batches, turning over occasionally, about 2 minutes per batch for thin pieces or 6 to 8 minutes per batch for thicker pieces (medium-rare). Serve steak drizzled with sauce.

Makes 6 servings.
------ has some great ideas also for skirt steak.

and lastly, from the site we all know and love -

Grilled Skirt Steak
(Cuisine, June 2000, Issue 21, p. 7)

Makes: 4-6 Servings

Trim off Fat and Silverskin:
1 1 1/2 - 2 lb. skirt steak (flank steak may be substituted)

Marinate Steak in:
3 T. olive oil
3 T. fresh lime juice
2 T. brown sugar
1/2 t. crushed red pepper flakes
2 cloves garlic, minced

Trim off as much fat as possible from both sides of skirt steak. Some of it is loosely attached and can be removed by hand. Otherwise, use a knife for places where it's firmly attached. Trim off as much silverskin as you can.

Marinate steak in olive oil, lime juice, brown stugar, crushed red pepper flakes, and garlic for 15–30 minutes.

Preheat grill. When hot, remove steak from marinade and season with salt and pepper. Place steak on grill, cover, and cook until seared, 2–3 min. Flip steak over, cover, and cook another 2–3 min. Transfer meat to a cutting board, tent with foil, and let steak rest 5–8 minutes before slicing.

Have fun!
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
  Re: Re: Skirt Steak by esgunn (I am sorry - I guess...)
I love skirt steak in fajitas, cut against the grain. I've never seen one an inch thick though.
"He who sups with the devil should have a. long spoon".
  Re: Re: Skirt Steak by Old Bay (I love skirt steak i...)
Thanks for the great recipes. I have copied them to MC and will use with the regular full steak I have in the freezer.

Jean - should have realized C@H did a recipe for it - DUH.

Last night I used the 1" thick rolled steak. I will not be using that one again unless I figure a different way to fix it. Great flavor but it was super tough and we are pretty tollerant. But there was no way to cut it against the grain.

BUT.....The recipe I used was excellent and we loved it. I will use again. Of course I didn't make it as it was written - but I will definately try it as written. I think it would be great. I will post the recipe as is and then my notes at the bottom. We served it more low carb friendly.

Steak Sandwich...Knife and Fork Required

Recipe By :Rachael Ray
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 sheet puff pastry -- defrosted, kept chilled (recommended brand: Pepperidge Farm puff pastry sheets, 1 box comes with 2 sheets 9 1/2 by 9 1/2 inches)
Salt and pepper
1 1/2 pounds beef skirt steaks -- (1 1/2 to 2)
2 tablespoons extra-virgin olive oil -- plus some for drizzling
2 cloves garlic -- chopped
2 springs rosemary -- leaves removed and finely chopped
1 small bunch thin asparagus
1/2 cup crumbled blue cheese
1 large bunch arugula -- trimmed of stems, cleaned and roughly chopped
3 tablespoons balsamic vinegar -- eyeball it

Preheat oven 400 degrees F.

Preheat a grill pan or outdoor grill on high.

With a sharp knife, cut the thawed but chilled puff pastry sheet in to 4
squares and arrange on a cookie sheet and sprinkle with a little salt and
pepper. Cook the puff pastry according to package directions, or until
golden brown all over, about 12 to 15 minutes.

While the puff pastry is cooking, season the skirt steak with extra-virgin
olive oil, garlic, rosemary, salt and pepper. Grill meat 3 to 4 minutes on
each side. Remove meat and let it rest 5 minutes to allow juices to
redistribute. While the steak is cooking, trim the woody ends off a small
bunch of asparagus. Drizzle with extra-virgin olive oil and season with
salt and pepper. As soon as the steak is off the grill and resting, add
the asparagus to the grill.

Grill the spears turning frequently until the asparagus is tender, about 4
to 5 minutes. Remove the asparagus from the grill and cut into large
2-inch pieces.

In a bowl, toss together the grilled chopped asparagus, crumbled blue
cheese, and chopped arugula. Season the mixture with balsamic vinegar,
salt and pepper.

Slice the rested steak thinly across the grain. Top each golden brown puff
pastry square with some steak slices. Top the steak with the asparagus
salad and serve.

NOTES: I served this dish on a bed of wilted spinach instead of the puff pastry. I roasted the asparagus - because of circumstances so also added some crimini mushrooms. Becuase of the spinach I left out the arugula. Topped the whole meal off with a chopped tomatoe too. It was great! Wonderful flavors with the asparagus, blue cheese, mushrooms and balsamic vinegar. Just think if I had the puff pastry to soak up all those juices...
Mom to three wonderful 7th graders!
The time is flying by.
  Re: Re: Skirt Steak by HomeCulinarian (I haven't tried them...)
for those of you who don't speak Spanish means "old clothes".
It's interesting, isn't it, the names other cultures give to food. Once, the entire office went to an Italian restaurant for an occasion (maybe the bosses B'day?) and I was trying to explain pasta Putanesca, which I described as person stew, which is the literal derivation of the term. The poor waiter almost had a stroke.

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