Skirt steak? Help!

S

skyastara

Well-known member
My partner bought skirt steak for me to make tacos.

I've never used skirt steak. Typically, I would use bottom round (also called london broil here in California).

I coated it with a dry rub about 9 hours ago. It looks to me like it would do best with a long slow dry cooking, maybe in the crockpot? But I'm not sure.

Alternatively, I could slice it and cook it quickly to leave strips, sort of a carne asada but it seems too fatty for that to really be good.

Help? Advice? Please?

 
In Texas it is typically used for fajitas. I usually cook it over a slow charcoal fire after

marinating so that the fat melts as it cooks and helps tenderize the meat. You can also cut in thin strips and quickly saute with a little oil (do some peppers and onions too!). I'm afraid that a crock pot would turn it into beef jerky. It can be very tough and dry if you are not careful.

 
I usually do a dry rub and a quick sear over hot coals. Then slice very...

...thinly, on the bias, across the grain.

I first had a taste of Moyn's Mojo marinade on grilled skirt steak at a friend's house one day. Another friend of ours was handling the catering, and she had a bottled version of Moyn's Mojo and had used it to marinate the meat. She was quick grilling it, then slicing it thin and chopping it into dime-sized bits for tacos. The marinade was so good, it put me on a quest to make it myself. It's far and away our favorite marinade on chicken, pork or beef.

That's how Moyn's Mojo came to be, at least for me.

Michael

http://www.finerkitchens.com/swap/forum16/26_Moyns_Mojo_Marinade

 
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