Skirt Steak - Against the grain versus pieces
Jfood loves skirt steak and the jfoods love this "special" treat.
Every thread on the subject has many of you suggesting to slice across the grain. Now jfood understands the concept as he is the knife-monger for all carvings in jfood-land but jfood has found that the family and the steak itself seems to do better when jfood offers up chunks of skirt (usiallu in 4-6" sections) versus slices, but that's a personal preference thing.
Question jfood has how people sliceg the skirt against the grain. The skirt istelf has the "grain" in the following fashion,
IIIIIIIIIIIIIIIIIIII (hey it's the best jfood could do with a qwerty keyboard)
so do you-all (see other threads about servers calling custos that) slice perpendicular (and jfood has somewhat of a brain cramp on that) or do you-all slice at a 45 or 60 degree angle?
I don't understand what slicing "perpendicular" means.
If the steak is 12 inches long and 3 inches wide "|||||||||||" laid out in front of you with the 12 inches east to west as jfood describes above, are you supposed to slice it east to west, north to south, or some other compass angle?
As mschow said skirt steak is most tender if it is cooked whole. Try Marinating it in lime juice. Isn't that what grills are for - cooking nice big pieces of meat!
Get your self a nice long slicing knife - at least 12 inches. Keep it very sharp. Always slice the skirt steak across the grain, about a 45 degree angle as thin as you can - to get nice slices with short grain.
BTW Scrapironchef - do you really eat sandwiches, fajitas and tacos with a knife? You silly chef you!
Skirt steak is one of my favorites, and I never slice it perpendicular. (always slice it on the short side, not the long slide). I find it is more tender if you cook the entire piece, instead of curring it up into smaller pieces before cooking. That being said, if I have to cook it inside on a grill pan, I do cut it into whichever pieces fit on the grill pan.
I slice it all up into very thin slices, while it is still warm.