So today I found Skirt Steak @ couldn't pass it up


 
Clint

Clint

TVWBB Olympian
@ $4.49/lb

now what do I do with it? I've done carne asada once, but that's been years ago... it was good!

Ideas?

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Salt and pepper and throw it on the grill. You got a great price. Our here it's 5.99 lb.
 
I love Greek style skirt steak & eggs for breakfast, also makes a great gyro or a salad served over grilled romaine. Marinade in some EVO, lemon or lime juice, some Cavenders ( Greek Seasoning ) or Greek oregano, garlic , mint, S&P.

Tim
 
I got 2 batches of this marinating- one is a knockoff of Tony's, & another of Tim's. Tim's, I used some Greek seasoning from Penzeys, juice of half an orange and one lemon + 1/3 cup of sour cream, Tony's I was a little lazier (didn't chop an onion for the marinade). I split a 12oz Full Suspension Pale Ale between the two (minus a sip for me). Not sure how I'll serve it yet, or how long I'll let it marinate.
 
Clint said:
I got 2 batches of this marinating- one is a knockoff of Tony's, & another of Tim's. Tim's, I used some Greek seasoning from Penzeys, juice of half an orange and one lemon + 1/3 cup of sour cream, Tony's I was a little lazier (didn't chop an onion for the marinade). I split a 12oz Full Suspension Pale Ale between the two (minus a sip for me). Not sure how I'll serve it yet, or how long I'll let it marinate.
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I would do 2-4 hour marinade.
 
I've cooked up half and half...... there were 4 pieces total, 2 per flavor. Last night I tossed the greek flavored one in a 12" cast iron skillet & cooked half of a piece & OMG it was tender and delicious! The second half of that piece I did later in the evening & it was charred on the outside (barely) but still rare in the center - still good but I preferred the 'overcooked' section...still have the other piece of this to go, still in the marinade in the fridge.

We also cooked a piece of the recipe from Tony, same CI skillet on the stove (I'm such a poser on a BBQ site!).... I made some Spanish rice w/ black beans/tomatoes, I cooked it well-done, chopped it up and made some burritos. Good stuff! I used the remainder of the rub from Tony in some burgers for yesterday's lunch - it was quite a bit like the Bigger Badder Beef Rub..... really good, both on the burgers and on the Carne Asada.

My favorite??? So far (halfway there), the Greek style was melt in the mouth, just delicious......the first more well-done piece anyway.
 
I like the addition of the ale & sour cream, Greek yogurt sounds good also. If you can, throw it on a grate over a open flame, either gas or coals. Like you tasted, the flavor of a well charred pc is awesome.
The restaurant I used to go to served a skirt as long as your arm LOL. Not bad for $4.95 with eggs and Greek taters, but that was back in the late 70's.
They did them char-broiled on a gas CI cook top with lava rocks, held them for service, and blasted them under the broiler right before serving.

Tim
 
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This appears to be their normal everyday price! $4.49/lb. I bought another pack tonight. All the other times I've seen it the price was >$8/lb. They had some nice meaty looking beef ribs too, but they weren't in traditional racks, sliced & stacked it seemed... meaty though. (Smiths, SLC UT)

I ordered a Korean cookbook, and I love bulgogi, so....... I bet that's how these will be made.
 
Hi Tony, I found Chef Merito's today.... I went to Costa Chica Market in search of dried chili peppers, went and checked out their meat counter & found both their Carne Asada & chicken seasonings! I also left with some Al Pastor (eating it with rice) and some fresh shrimp salsa (eating it now with chips!).
 
Clint said:
Hi Tony, I found Chef Merito's today.... I went to Costa Chica Market in search of dried chili peppers, went and checked out their meat counter & found both their Carne Asada & chicken seasonings! I also left with some Al Pastor (eating it with rice) and some fresh shrimp salsa (eating it now with chips!).
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I hope you like it. It's my favorite seasoning. Even the chicken one is good.
 
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