Curious, does sous vide do anything for it?
Don't sous vide but think it would be an incredible waste of time on perhaps the finest/fastest piece of grilling meat there is.Curious, does sous vide do anything for it?
I happen to have one thawing, gonna give it a try tomorrow.
Hit Papasito's Cantina. Small regional chain I think. More on the expensive side, awesome fajitas, house made tortillas. Get the quail appetizer, OMG, so good. Just stay away from Papasito's BBQ place, forget the name of it. Horrible, horrible stuff.So I'm visiting Houston and go to Ninfa's, a highly regarded Mexican restaurant.
Go for it. SS tastes great as is, if you’ve got good teeth and a strong jaw, even when you cut thinly against the grain. I happen to like my meat cut a little thicker than that, so finding the tenderizing sweet spot would be wonderful. So far, jacarding like crazy seems to work best.
This past fall I bought a skirt steak at Sam’s and froze half.
The first I grilled like folks mentioned above, 2-3 minutes per side, but I used no marinade, no jaccard. It was tough as hell, and no matter the taste was no fun at all.
Today I SV the other half. I had seen anywhere from 90 minutes to 12 to 24 hours so I did 8 hours at 131*.
We were very happy with it, not mushy, and after a 45 second hot sear each side on the Weber it was very tasty and easily bit through.
So now, my wife wants to get more. I will cut a hunk off and see what the jaccard will do, but SV will most likely be the way I cook it going forward.
Tough meat just isn’t worth it to me, no matter how good it might taste.
Not sure what I've found here over the years is inside or outside. All I know is it's one of my favorite cuts to grill. Hot & fast. One flip, no more than 3 minutes a side. Doesn't require marinating. SPOG works fine.
Rarely see it at meat counters anymore. I've theorized butchers take most of it home.
I see skirt steak pretty readily at Costco.
And if they don't have that, I've been playing with the "sirloin flap meat" they always have there that looks, cooks and is VERY close to skirt steak.....
As for tough skirt steak.
Please correct me if I'm wrong, but I do believe I've had it with a membrane that I had to peel off....similar to the tough membrane on pork ribs.
I found when I had skirt steak with membrane on it, it made a HUGE difference if I took the time to peel that off.
cayenne