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Skirt steak recipes

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So I just scored about four pounds of skirt steak for a tenner at the farmer's market (this is a great deal in the UK for free-range beef) and I'm looking for recipes.

Fajitas are the obvious thing, but anyone got anything else that I've got to try?

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  1. I marinate the skirt steak in citrus (orange/grapefruit or both) juice, sometimes with added pineapple juice, but always with added lime juice. To this I add some sugar, a 1/2 tblspn of Asian fish sauce, minced garlic, and some Tabasco Chipotle sauce. You could add some olive oil, but I don't bother to because the meat is already so fatty. I leave it in the marinade from anywhere between 15 minutes to several hours. I grill it at high heat until it gets a nice crust. Grill it to your preferred degree of done-ness. This may sound horrifyingly heretical, but I prefer it medium-well...its too fatty for me to be able to eat much of it if it is any rarer. (I usually like medium, but am OK with medium rare if it is a lean cut...fatty must be more done for me.) I serve it with my own version of chimmichurri- a bunch of cilantro, bunch of mint, a red onion, a hot pepper, all spun in a food processor with some lime juice, fish sauce, olive oil, and a little sugar.

    1. Place your favorite stuffing (nut stuffings are wonderful) or other filler on a piece of skirt steak, roll it up and secure with picks, then brown in a pan and finished with a braise.

      1. The last time I made Skirt Steak, I marinated in some Soy Sauce, Teriyaki Sauce, Minced Garlic, and Honey. Pan seared on the stove with a red onion, and it had a wonderful blackened crust on it. Hmm, this has made me want to do it again. I'd grill if we weren't in the middle of an ice storm.

        1. "Romanian" steak is marinated skirt in your favorite Italian dressing marinade (I use one with mustard, red wine vinegar and garlic). Saute some onions, several colors of peppers and mushrooms to serve with grilled steak. Very tasty and excellent leftovers on crusty rolls for lunch th enext day!

          1. I love love love skirt steak! I pan fry it medium rare. The only seasonings I use is a little bit of Tony Sachery's and a little bit of garlic powder. I like the gristle as well. I cut me a piece of the steak and eat it with some peas.

            1. Here's Jacques Pepin's Skirt Steak Grandma
              http://www.kqed.org/w/morefastfoodmyw...