Alan D
TVWBB Super Fan
I"m posting this in the Weber Charcoal Grills section, as skirts are not something you smoke, you grill 'em, and if anything you need to make sure you don't over cook them.
Skirts steaks are not one of the more popular cuts of meat, and partially because there are only 2 strips per cow. They need to be cleaned, so a good butcher will save you time, but you want some fat left on them.
Another problem is that skirt steaks don't sell very quick, and if not fresh they're not nearly as good...so be careful and look at the meat closely.
The strips are typically about 24" long, and on average weigh about a pound and a half.
The best skirts I can get, with the most reliability is from Whole Foods. Buying meat from Whole Foods can be a painful experience on price, but the quality of the meat is about the best in my area. Whole Foods sell skirts for $10.99/lb, but this cut is my wife's favorite steak, she will take this over a filet, strip, or t-bone, if done correct it is so soft, it's wonderful. These need to be left pink in the center for real flavor, I just coat with rock salt and ground pepper, that's all it needs.
I cut each strip into about 3-4 pieces, cook over direct heat, and be careful not to overcook, because not only will it make the meat like shoe leather, but it will not be the spectacular meal that it could.
This cut is fatty between the grain, with lots of blood in it...you'll see the fat after you put them in the refrigerator, so you must re-heat before serving to get the flavor...
Nowadays, with the popularity of fajitas, you can find skirts in the supermarkets, but I can only find them at the high end butchers in my area reliably.
If you get a chance to score some skirts, don't hesitate to try them, it is the steak of choice in our household.
Skirts steaks are not one of the more popular cuts of meat, and partially because there are only 2 strips per cow. They need to be cleaned, so a good butcher will save you time, but you want some fat left on them.
Another problem is that skirt steaks don't sell very quick, and if not fresh they're not nearly as good...so be careful and look at the meat closely.
The strips are typically about 24" long, and on average weigh about a pound and a half.
The best skirts I can get, with the most reliability is from Whole Foods. Buying meat from Whole Foods can be a painful experience on price, but the quality of the meat is about the best in my area. Whole Foods sell skirts for $10.99/lb, but this cut is my wife's favorite steak, she will take this over a filet, strip, or t-bone, if done correct it is so soft, it's wonderful. These need to be left pink in the center for real flavor, I just coat with rock salt and ground pepper, that's all it needs.
I cut each strip into about 3-4 pieces, cook over direct heat, and be careful not to overcook, because not only will it make the meat like shoe leather, but it will not be the spectacular meal that it could.
This cut is fatty between the grain, with lots of blood in it...you'll see the fat after you put them in the refrigerator, so you must re-heat before serving to get the flavor...
Nowadays, with the popularity of fajitas, you can find skirts in the supermarkets, but I can only find them at the high end butchers in my area reliably.
If you get a chance to score some skirts, don't hesitate to try them, it is the steak of choice in our household.
