More teriyaki skirt steak!


 
On sale this week. The type we get is not very tender, but still a fave. Trim extensively. Find a good marinade.
Cook past norm. Excellent.
Need a good marinade or rub
 
Tony Coloma said:
On sale this week. The type we get is not very tender, but still a fave. Trim extensively. Find a good marinade.
Cook past norm. Excellent.
Need a good marinade or rub
Click to expand...

Yes - I've bought them pre-packaged at Lidl and they were great, but then I got them at a local butcher, and they were very tough.
 
No recipe, just marinated for a couple of hours in Soy Vey Veri Veri Teriyaki Marinade. Patted dry and grilled to perfection. I made these for my dad/brother/sister, they'll slice them up for soft tacos or whatever strikes their fancy. Wife and I snagged a couple of pieces and just scarfed them without sides!
 
Chris Allingham said:
No recipe, just marinated for a couple of hours in Soy Vey Veri Veri Teriyaki Marinade. Patted dry and grilled to perfection. I made these for my dad/brother/sister, they'll slice them up for soft tacos or whatever strikes their fancy. Wife and I snagged a couple of pieces and just scarfed them without sides!
Click to expand...
That's awesome, Chris.
 
Chris Allingham said:
No recipe, just marinated for a couple of hours in Soy Vey Veri Veri Teriyaki Marinade. Patted dry and grilled to perfection. I made these for my dad/brother/sister, they'll slice them up for soft tacos or whatever strikes their fancy. Wife and I snagged a couple of pieces and just scarfed them without sides!
Click to expand...
Thank you!

I have not seen that one. I found out our local Harris Teeter grocery store stocks it, so I have added it to the list.
 
Last night we had skirt steak. Came out great.
Heavy trimming, pounding and chinese cleaver tenderizing. Some spice. (Spog.)
When everything else is ready, on the grill they go. Thermopop says temp well over 170. Worked great.
 
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Tony Coloma said:
Heavy trimming, pounding and chinese cleaver tenderizing.
Click to expand...
The outside skirt steaks I get don't need much in the way of trimming, I just remove any spots of thick fat and silverskin and that's it. Never pounded or tenderized them, just enjoy them as they are.

I do cut these very long skirts into four pieces for easier marinating and grilling.

skirt-steak-part-2-1 (2).jpg

virtualwebergasgrill.com

Skirt Steak: Part 2 - The Virtual Weber Gas Grill

See how a long piece of outside skirt steak is cut down into small portions, making it more manageable for marinating & grilling. Cooking to medium-rare to medium internal temperature is key.
virtualwebergasgrill.com virtualwebergasgrill.com
 
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