What is a good recipe for skirt steak?

Answer 1

MMMMMM fajitas. Find a really good fajita marinade and start the meat soaking. Next start a medium sized fire with real mesquite wood(not mesquite briquettes). When the fire is good and red hot use your hair dryer for a minute or so to blow the ashh off the coals. Next place the meat right on top of the coals(no grill) Cook for a couple of minutes and then carefully flip over. Cook a few more minutes until done through. Slice in thin slices and serve. You can grill peppers and onion on skewers along side.

Answer 2

Go to food network and search skirt steak in Alton Brown's shows (Good Eats). He did a whole show on steak and how to properly prepare and cook skirt steak so it isn't tough.

Answer 3

Skirt Steak Fajitas
Yield: 4 Servings

Ingredients

1 skirt steak for each 4
-people (this; is the diaphr
1 kraft zesty italian salad
-dressing
1 flour tortillas
1 refried beans
1 guacamole
1 grated cheddar cheese
1 diced tomatoes
1 salsa

Instructions

Fajitas are marinated skirt steak. This is the diaphragm muscle in the
cow. Anything else is NOT a true fajita.

Marinate skirt steak in enough salad dressing to cover meat, for a full 24
Hours, NOT LESS!

grill steak over charcoal (mesquite is best)

slice steak with the grain into thin strips

warm tortilla (works great to wrap in Saran wrap and heat in microwave)
spread some beans down center of tortilla, add some meat, top with other
condiments, roll into a tube and enjoy.

Not bad, but if you live in a part of the country where you can get "real"
Mexican food products, you can marinate the meat in something called "mojo
criollo". This comes in bottles and consists of oil, vinegar and an
assortment of other spices. It's specifically for this kind of use. It's
available in most Supermarkets around here.

Tom's recipe mentions a couple of important points:

1) Marinate the meat overnight at least. It makes a big difference. You
can also do this with skinless, boneless chicken breasts.

2) Slice the meat *after* cooking, not before. The pre-cut beef and
chicken products "for fajitas" you see some places just don't come up to
snuff.


Seared Skirt Steak With Chipotle And Garlic
Yield: 4 Servings

Ingredients

3 Stemmed, dried chipotle
-chilies - (
(or canned chipotle chilies
-in adob
15 Garlic cloves; unpeeled
5 md Tomatillos; husked, rinsed
Salt; to taste
1/4 ts Sugar
1 tb Olive oil or vegetable oil
or rich tasting lard
4 pieces Skirt steak - (4 to 5
- oz ea); trimmed of
exterior fat
1 md White onion; thinly sliced
1/2 ts Cumin
1/2 ts Freshly-ground black pepper
2/3 c Beef broth
Chopped cilantro; for
-garnish

Instructions

Preheat broiler.
Toast chilies in a heavy skillet over medium heat for about 30 seconds.
Rehydrate dried chilies in hot water for about 30 minutes, then drain,
discarding the soaking liquid. Roast unpeeled garlic on the griddle or
skillet, turning occasionally, until soft (they will blacken in spots),
about 15 minutes; cool and peel. Roast tomatillos under broiler for 5
minutes, until blackened on one side, flip and repeat on other side.
In a food processor, puree tomatillos and their juices, chilies and three
cloves garlic into a fine textured puree. Taste and season with salt and
sugar. Set aside.
Heat the oil or lard in a large heavy skillet over medium heat. When very
hot, pat the steak dry, sprinkle with salt and lay in the pan in a single
layer. Sear well on both sides until meat is rare to medium-rare, 3 to 4
minutes. Remove to rack set over a plate. Add the onions to the skillet
and cook, stirring regularly, until brown but still crunchy, about 5
minutes. Add the salsa to the skillet along with the cumin, pepper, and
remaining cloves of garlic. Stir as the salsa reduces for several minutes,
then stir in the broth and simmer for about 5 minutes. Return the meat to
the pan and let it warm through, about 5 minutes or until the meat is done
to your liking. Taste the sauce and add a little more salt and sugar if
necessary.
With a spatula or slotted spoon, transfer the steaks to a serving platter,
then spoon the sauce, onions and garlic over and around them. Sprinkle
with the cilantro.
This recipe yields 4 servings.

Answer 4

You want simple? Here is simple. Pound it out to tenderize it with a mallet. Now roll some ground pork sausage(I like sage flavored) into the center of it. Fasten it with some cooking twine or metal fasteners or toothpicks(anything that can be cooked will work). Dip it in some all purpose flour and fry in a skillet that can go in your oven until the exterior is browned. Last bake it at 400 degrees for 15 minutes times the number of pounds of meat you have. This goes excellently with potatos mashed or roasted. You know you want decent food MEAT AND POTATOS.

Answer 5

http://www.bhg.com/recipe/searchSummary.jhtml?_requestid=162269