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Skirt Steak

Skirt Steak...Revisited...All is Good with the World...

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Skirt Steak...Revisited...All is Good with the World...

Funwithfood | Jul 20, 2006 04:10 AM

I knew it was not overcooked (everyone knows Funwithfood does NOT overcook meat). However, my first attempt at grilling skirt steak was a huge disappointment. (See below for original post.)

My first instinct was that it had not marinated long enough. My second though was that the meat just was not good--for whatever reason.

Here's how it went, I marinated (7 hours) and cooked half of the skirt steak the first time around, then froze the remaining 2 pounds IN the marinade. It was so tough the first go-around, I had a feeling it could only improve in the freezer. That is EXACTLY what happened.

The phase II meat was taken out of the freezer and placed in the refrigerator for 24 hours to defrost, then sat at room temperature for 1 hour prior to grilling.

The phase II steak was grilled & cut it the *same* way as phase I, but...voila--fabulous grilled skirt steak!

My marital unit raved (was very harsh/critical with phase I). I was happy for the accolades, but I knew as soon as I tasted it that my phase II version was 'night and day' better than phase I.

Sherlock Holmes has solved the case of the "Tough Skirt Steak"; marinate for 24 hours.

Disclaimer: Your results may differ...

Former Skirt Steak Post:
http://www.chowhound.com/topics/show/...

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