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good marinade for skirt steak

a
Analisas mom Mar 5, 2008 07:26 AM

I am planning on grilling some skirt steak tonight looking for a good mainade I am thinking something sort of Italian as I want to serve it on a bed of arugula with shaved cheese. any suggestions?

  1. b
    burbankfoodie Mar 6, 2008 08:12 AM

    There is a recipe on Food & Wine's website for Grilled Skirt Steak with Grilled Peaches. We make the Grilled Skirt part of the recipe all the time (skip over the grilled peaches until they come back in season). Great... one my go-to recipes. Essentially marinade is a blended combination of jalapeno pepper, bay leaf, garlic, shallot, lemon zest and juice, soy sauce, and then canola oil. Marinade the meat in this at least an hour but I typically do it the night for ease and extra marinating. Yum.

    1. macca Mar 6, 2008 04:32 AM

      This sounds really awful, but I tried it, and it is good! Equal parts ketchup, italian dressing and coca cola! There is a restaurant in my area famous for its steak tips, and rumor has it, this is their marinating recipe. I can't confirm if this is their recipe, but it is really good.

      1. Tehama Mar 6, 2008 04:28 AM

        Hi! I don't think anyone has recommended Chimichurri sauce yet. There are 22 versions on epicurious, but the one I most often use is from Argentina Cooks! (a cookbook I have, but epicurious has also posted it as well at: http://www.epicurious.com/recipes/foo...).

        You will love, love, love it!

        1. switters Mar 5, 2008 07:34 PM

          its not italian by any means, but i like alton brown's marinade recipe for skirt steak, this past weekend i used it for a buffalo skirt steak that turned out great. it calls for a couple of scallions, some garlic, soy sauce, olive oil, cumin, brown sugar, salt and pepper, lemon and lime juice all combined in a food processor or blender, i imagine it'd be good on just about anything.

          1. g
            guerrilagourmet Mar 5, 2008 11:15 AM

            I like to make a paste of olive oil, garlic, black pepper, lemon zest, and thyme or rosemary. I don't usually worry about tenderizing skirt steak, it's plenty tender for me when just grilled medium rare.

            1. f
              fourunder Mar 5, 2008 09:47 AM

              Many restaurants, no matter which ethnic variety they lean towards, use simple soy sauce and garlic without any inclusion of acid, i.e., vinegar or citrus juice. Worcestershire Sauce is another option . Properties in both naturally tenderize the meats and help form nice crusts when meats are grilled or broiled

              5 Replies
              1. re: fourunder
                weinstein5 Mar 5, 2008 11:18 AM

                I use a combination of soy sauce and brown sugar -

                1. re: fourunder
                  Uncle Bob Mar 5, 2008 11:33 AM

                  This is interesting. What would those properties be, and how do they enhance the formation of "crusts" on grilled meat???

                  TIA

                  1. re: Uncle Bob
                    f
                    fourunder Mar 5, 2008 12:11 PM

                    Uncle Bob,

                    A doubter....

                    For Soy Sauce, the fermented soy beans, salt, and or caramel and molasses.

                    For Worcestershire Sauce, among others ingredients, molasses and sugar.

                    Although not technically glazes, the ingredients used in making glazes are already deep rooted in the products. By marinating with the infusion of liquid into the meat, it alters the meat and when the meat is cooked or burned, thus the crust is formed.

                    Any liquid or dry rub applyed to the meat would contribute to a crust when cooked.

                    If you would like a more definitive answer, consult your local scientist.

                    1. re: fourunder
                      Uncle Bob Mar 5, 2008 04:00 PM

                      Salt, caramel, molasses and sugar have no tenderizing properties!
                      Worchestershire does have vinegar (acid) which does tenderize somewhat.

                      Glazes/marinades containing sugar will as you state "burn" when applied to the high heat of a grill, when grilling say..Skirt steak Thats a good thing? IMO No thank you.

                      Liquid on the surface of meat will not cause a "crust" when applied to high heat. Rather it will "boil" until the liquid is evaporated. Always go to the fire/heat with dry meat if you want a nice sear, grill marks etc. Dry rubs however will help contribute to a "crust" or what is known in the BBQ world as "Bark", when BBQed properly.

                      Hope this helps somewhat.... Especially the OP...

                      Cheers.......

                      1. re: Uncle Bob
                        f
                        fourunder Mar 5, 2008 07:17 PM

                        Soy sauce is made from fermented soy beans

                        Fermentation by process produces acid.

                        I never said liquid on the surface of the meat....I stated liquid infused.

                        A crust is a result of burn either through slow cooking or fast cooking methods.

                2. j
                  Jeserf Mar 5, 2008 09:29 AM

                  Italian dressing!

                  I don't eat meat, but I have been known to make it for guests, and I often marinade it in italian dressing and it always gets rave reviews.

                  Also, I really get GREAT reviews when I "crust" it...rub it with a little olive oil, then garlic, and "crust" it with salt, pepper, and smoked paprika.

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