I have a question about Skirt Steak. I bought a package of meat at Sam's

O

orchid

Well-known member
last week that was marked "Plate Skirt Steak" and I thought it was a skirt. I marinated it as usual for fajitas and it was so tough that we couldn't even eat it. What did I get? I just did a search and found this link (skirt is at the bottom) and it says that plate is skirt but it also says it should be pounded thin. I have never done that to skirt before. Is that why it was so tough? I cut the large piece of meat into portions and froze them so I really need to know what to do with it. TIAhttp://www.foodsubs.com/MeatBeefB&F.html

 
The mexican meat market I go to takes a full thickness skirt steak and "wafers" it for fajitas

so the thinner pieces are easier to get tender. I have also bought thicker pieces that are fairly tender though, so I think it's just kind of the luck of the draw sometimes.

 
Orchid, I think you just got a seriously tough piece. For your frozen meat, why not

chop when you thaw it to use in taco filling, chili, or the like- or slow cook it and shred it then use in BBQ sandwiches or in a casserole. Too bad but it sounds like you just got a tough piece of meat.

 
I didn't know what Ropa Vieja was so I did a search and found your>>>

post with a recipe. Sounds fantastic! Ropa Vieja it will be. Thanks so much.

 
I think you're right Cathy. And I'm really not happy about it but at least I know have ideas. Thanks

 
It really is wonderful! I often add peas to the recipe and make some sort of spanish rice. If you

are feeling extremelly adventurous, you can make some plaintanos...or fried plaintains.

I made it recently in the crock pot with great success. Very much comfort food.

Regards,
Barb

 
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