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Skirt Steak
- Thread starter pam
- Start date
Fajitas! I used this recipe recently using chicken and it was the best
I have ever made! Just use your steak. It's best med or med rare I think and you must slice it thin on the bias or it will be like chewing on a tire. Find the way the grain is going and slice across it. That's very important.
https://cooking.nytimes.com/recipes/1018100-chicken-fajitas
I have ever made! Just use your steak. It's best med or med rare I think and you must slice it thin on the bias or it will be like chewing on a tire. Find the way the grain is going and slice across it. That's very important.
https://cooking.nytimes.com/recipes/1018100-chicken-fajitas
Oops, here it is....
NGREDIENTS
Finely grated zest of 1 lime (about 2 teaspoons)
¼ cup fresh lime juice
Salt and black pepper
2 teaspoons cumin seeds, lightly toasted and ground
2 tablespoons adobo sauce from canned chipotles in adobo
1 chipotle chile in adobo, seeded and minced (optional)
¼ cup plus 2 tablespoons extra-virgin olive oil
4 large garlic cloves, minced or put through a press
1 ½ pounds boneless, skinless chicken breast
1 large red or yellow onion, halved and sliced
2 red bell peppers (or 1 red and 1 orange or yellow), seeded and sliced about 1/4 inch thick
1 green bell pepper, seeded and sliced about 1/4 inch thick
1 jalapeño or 2 serrano chiles, minced
¼ cup chopped cilantro
4 large flour or 8 corn tortillas
1 tablespoon grapeseed or canola oil (or use olive oil)
1 romaine heart, sliced crosswise
Salsa fresca, for serving (see recipe)
Queso fresco, for sprinkling
PREPARATION
In a small bowl, combine lime zest and juice, 1/2 teaspoon salt, 1 teaspoon ground cumin, the adobo sauce and optional minced chipotle, 1/4 cup olive oil and half the garlic. Mix well. Set aside 2 tablespoons of the marinade.
Season chicken with salt and pepper and place in a resealable bag. Pour in the marinade and seal bag. Move chicken around to coat well, place bag in a bowl and refrigerate for 30 minutes (or up to 12 hours). Flip the bag over from time to time to redistribute marinade.
Heat a large, heavy skillet over medium-high heat and add 2 tablespoons olive oil. When oil is hot, add onions and cook, stirring, until they soften and begin to color, 3 to 4 minutes. Stir in bell peppers and chile and cook, stirring, until peppers begin to soften, 3 to 4 minutes.
Turn heat to medium, add remaining garlic and cumin and salt to taste, and cook, stirring often, until peppers are nicely seared, softened and beginning to caramelize, 5 to 8 minutes.
Pour in reserved 2 tablespoons marinade and scrape bottom of pan with a wooden spoon to deglaze. Add half the cilantro, and stir together. Taste and adjust seasoning. Remove from heat but keep warm.
Wrap tortillas in foil and warm in a low oven, or wrap in a towel and warm in a steamer or in the microwave.
Heat grapeseed or canola oil over medium-high heat in a large, heavy skillet. Remove chicken breasts from marinade, reserving marinade, and pat dry with paper towels. Add to pan, rounded side down, and sear for 3 to 4 minutes, until lightly charred. Flip breasts over, pour in marinade, cover pan and reduce heat to medium. Cook 12 to 15 minutes, flipping over from time to time, until a thermometer registers 160 to 165 degrees when inserted into thickest part. Transfer to a cutting board and cover with foil. Let sit 5 to 10 minutes, then cut across the grain into 1/2- to 3/4-inch thick strips.
Arrange lettuce on a platter, then place chicken next to lettuce. Tip juices from cutting board over chicken and sprinkle with cilantro. Serve vegetables on the same platter or separately. Serve with warm tortillas, salsa and crumbled queso fresco.
Have you
NGREDIENTS
Finely grated zest of 1 lime (about 2 teaspoons)
¼ cup fresh lime juice
Salt and black pepper
2 teaspoons cumin seeds, lightly toasted and ground
2 tablespoons adobo sauce from canned chipotles in adobo
1 chipotle chile in adobo, seeded and minced (optional)
¼ cup plus 2 tablespoons extra-virgin olive oil
4 large garlic cloves, minced or put through a press
1 ½ pounds boneless, skinless chicken breast
1 large red or yellow onion, halved and sliced
2 red bell peppers (or 1 red and 1 orange or yellow), seeded and sliced about 1/4 inch thick
1 green bell pepper, seeded and sliced about 1/4 inch thick
1 jalapeño or 2 serrano chiles, minced
¼ cup chopped cilantro
4 large flour or 8 corn tortillas
1 tablespoon grapeseed or canola oil (or use olive oil)
1 romaine heart, sliced crosswise
Salsa fresca, for serving (see recipe)
Queso fresco, for sprinkling
PREPARATION
In a small bowl, combine lime zest and juice, 1/2 teaspoon salt, 1 teaspoon ground cumin, the adobo sauce and optional minced chipotle, 1/4 cup olive oil and half the garlic. Mix well. Set aside 2 tablespoons of the marinade.
Season chicken with salt and pepper and place in a resealable bag. Pour in the marinade and seal bag. Move chicken around to coat well, place bag in a bowl and refrigerate for 30 minutes (or up to 12 hours). Flip the bag over from time to time to redistribute marinade.
Heat a large, heavy skillet over medium-high heat and add 2 tablespoons olive oil. When oil is hot, add onions and cook, stirring, until they soften and begin to color, 3 to 4 minutes. Stir in bell peppers and chile and cook, stirring, until peppers begin to soften, 3 to 4 minutes.
Turn heat to medium, add remaining garlic and cumin and salt to taste, and cook, stirring often, until peppers are nicely seared, softened and beginning to caramelize, 5 to 8 minutes.
Pour in reserved 2 tablespoons marinade and scrape bottom of pan with a wooden spoon to deglaze. Add half the cilantro, and stir together. Taste and adjust seasoning. Remove from heat but keep warm.
Wrap tortillas in foil and warm in a low oven, or wrap in a towel and warm in a steamer or in the microwave.
Heat grapeseed or canola oil over medium-high heat in a large, heavy skillet. Remove chicken breasts from marinade, reserving marinade, and pat dry with paper towels. Add to pan, rounded side down, and sear for 3 to 4 minutes, until lightly charred. Flip breasts over, pour in marinade, cover pan and reduce heat to medium. Cook 12 to 15 minutes, flipping over from time to time, until a thermometer registers 160 to 165 degrees when inserted into thickest part. Transfer to a cutting board and cover with foil. Let sit 5 to 10 minutes, then cut across the grain into 1/2- to 3/4-inch thick strips.
Arrange lettuce on a platter, then place chicken next to lettuce. Tip juices from cutting board over chicken and sprinkle with cilantro. Serve vegetables on the same platter or separately. Serve with warm tortillas, salsa and crumbled queso fresco.
Have you
I just got this recipe from FN. Sounds good...
http://www.foodnetwork.com/recipes/food-network-kitchen/coffee-rubbed-steak-with-peppers-and-onions-recipe-2042192
http://www.foodnetwork.com/recipes/food-network-kitchen/coffee-rubbed-steak-with-peppers-and-onions-recipe-2042192
That is how I enjoy it! I serve cut up, small pieces over a salad, w/ same ingredients as marinade.
Yum! Last weekend, did an asian inspired marinade; then made salad including thai basil, and a salad dressing w lime juice, soy, etc.... It was yummy! No recipe, just found what I had in fridge.
Love my skirt steak!
Yum! Last weekend, did an asian inspired marinade; then made salad including thai basil, and a salad dressing w lime juice, soy, etc.... It was yummy! No recipe, just found what I had in fridge.
Love my skirt steak!
When I have seen and bought skirt steak, it comes in a long, flat, thin piece rolled up like
a pinwheel. Do I unroll that long piece of meat, marinate it flat, then cut it after it is cooked? One time I ordered groceries which I was to pick up at the Ecart at the parking lot, I had ordered several lbs. of skirt steak. I got one large rolled up package and one other package that had a chunk of meat similar to flank, but smaller. They both said skirt steak on the label. It was confusing to me.
a pinwheel. Do I unroll that long piece of meat, marinate it flat, then cut it after it is cooked? One time I ordered groceries which I was to pick up at the Ecart at the parking lot, I had ordered several lbs. of skirt steak. I got one large rolled up package and one other package that had a chunk of meat similar to flank, but smaller. They both said skirt steak on the label. It was confusing to me.
michael-in-phoenix
Well-known member
Sometimes flank steak is mis-labeled "skirt steak". Happens here too. The skirt is a long, wide...
...flat muscle that can be stuffed, rolled and sliced into pinwheels and grilled, broiled or pan-fried. It is tough if cooked past medium, so medium rare to medium is the limit.
Fajitas and carne asada is made by unrolling the meat, marinating it and cooking it flat. Then, one it is cooked/grilled, you let it rest for a short time and then cut thinly on the bias, across the grain.
When rolling and cutting into pinwheels, I usually go about an inch thick on the slices and either tie with string or skewer with a toothpick or a shish kabob skewer so it doesn't unravel. Start with the meat on the cutting board with the grain running left-to-right. Add whatever filling you want (if you want to stuff it) and roll the steak up starting at the bottom edge and rolling up to the top. This method assures you will have your sliced cut across the grain, so each one will be more tender.
Chimichurri is a good filling, along with feta or goat cheese. Anything you like, actually, or just serve it plain with a little chunk of bleu cheese on top.
M
...flat muscle that can be stuffed, rolled and sliced into pinwheels and grilled, broiled or pan-fried. It is tough if cooked past medium, so medium rare to medium is the limit.
Fajitas and carne asada is made by unrolling the meat, marinating it and cooking it flat. Then, one it is cooked/grilled, you let it rest for a short time and then cut thinly on the bias, across the grain.
When rolling and cutting into pinwheels, I usually go about an inch thick on the slices and either tie with string or skewer with a toothpick or a shish kabob skewer so it doesn't unravel. Start with the meat on the cutting board with the grain running left-to-right. Add whatever filling you want (if you want to stuff it) and roll the steak up starting at the bottom edge and rolling up to the top. This method assures you will have your sliced cut across the grain, so each one will be more tender.
Chimichurri is a good filling, along with feta or goat cheese. Anything you like, actually, or just serve it plain with a little chunk of bleu cheese on top.
M
Thanks Micheal, that clears up some of the confusion I had. I just noticed
this cut about two years ago in our local butcher shop. They have a selection of meats, pork, poultry, wild game, and seafood. A large room with all sorts of frozen delicacies, and a section of prepared and ready to cook meats too. Hard to keep up with them sometimes.
this cut about two years ago in our local butcher shop. They have a selection of meats, pork, poultry, wild game, and seafood. A large room with all sorts of frozen delicacies, and a section of prepared and ready to cook meats too. Hard to keep up with them sometimes.