Skirt Steak what do you think?

I think this sounds absolutely wonderful! Let me know how it turns out.

Donna

Wow, That sounds good. I like your idea. I might even try to roll something interesting up in the ball. How about rolling up some big Hatch Green Chilis in there with the skirt?
Paul

Hey this just might turn into a lazy mans' fajitas. I like the idea for stuffing the roll with peppers, hot chilis and onions. Now I have to figure what spices to use. I'm sure Rib Rub would be good, just not quite the Mexican taste I'm seeking. Well I'm off the the Supermercado in the morning.

i'm outtahere

Hey outtahere!

Here is a very simple rub I use on all my beef Tex-Mex stuff......

Kevi's Buckin' Beef Rub

1 1/3 cup(s) Chili powder
1 tablespoon Cayenne pepper
2 tablespoons Pepper
4 tablespoons Garlic powder

PREPARATION:
Combine and store.

If you grill it that way, it is called London Broil in very expensive restruants. If you smoke it -- even better -- stuff it too, you will probably die of gastronomic extacy.

So, is Skirt Steak the same as Flank Steak?

Outahere, how'd they turn out?

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Happy Qin' - AAHH

quote:

Originally posted by AAHH:
So, is Skirt Steak the same as Flank Steak?

Nope. Flank steak is cut from the lower hindquarter. Skirt steak is also known as "hanging tender" and hails from the forequarter. Both cuts of meat benefit from a marinade and should be cut against the grain. IMHO Skirt steak is one of the tastiest cuts of beef.



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Topchef
BBQ...it aint rocket science, it's ZEN

Hey Outtahere,

I think I`ll put skirt steak on my "Things to smoke"list.I`m sure it will be great.



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Rocky Thomas

Hey all. I think with a little fine tuning of the spices this could turn into the National Dish of Indiana. The skirt steak I bought weighed in at almost 3 lbs and was 4 feet long. I did not have it tenderized at the market. This will be a must in the future. I think that hanging it in strips like jerky may be the best way to cook this sometimes hard to find steak. All in all I'm pleased with my results and will continue to fine tune the process and procedure of cooking this Latin delicacy. For all of you guys that have no experience with a skirt steak, don't be afraid to experiment. It easy to buy at a Mexican Market and is used at most Mexican restaurants for fajitas.

i'm outtahere

PS Now don't quote me on this because I'm not a trained professional butcher. I think a skirt steak comes from the belly of the cow. Where the ribs stop and continue on down under the udders. You know the place, imagine your dog laying on it back waiting for a belly rub. That's where I think a skirt steak comes from.

[This message has been edited by outtahere (edited May 16, 2001).]

VERY good outtahere....

now, my version:

SKIRT: actually means the thin muscular part of the diaphragm adjacent to the ribs.

Knowing how everyone likes "Pictures" here's one:



And to really confuse you, you'll notice that Skirt & Flank are NOT the same...

Smokin' Okie