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-   -   Skirt steak (http://www.catalystathletics.com/forum/showthread.php?t=4031)

Frank Needham 03-15-2009 05:55 PM

Skirt steak
 
aka flap meat, etc. This is one of those "throwaway" cuts of beef that most turn their noses up at, not I though. If marinated correctly this can be a tasty cut and pretty light on the wallet too. We buy it at any number of Latino markets here in Vegas for about $3/lb. They marinate it as a standard practice for BBQ also.....yum, yum....We just had it for dinner tonight!

Allen Yeh 03-15-2009 06:13 PM

Skirt steak is great! One of my favorites this past summer.

Frank Needham 03-16-2009 08:07 AM

So how do you prepare it? BBQ? Marinated first? The way it is prepared when we cook it the stuff is very juicy and succulent. Mexicans do know how to cook if you stay away from the tortillas and greasy stuff.

Xuan Mai Ho 03-16-2009 09:26 AM

Alton Brown has a great marinade for skirt steak:

http://www.foodnetwork.com/recipes/a...ipe/index.html

Michael Drew 03-16-2009 09:34 AM

Flap meat is amazing. I didn't know it was skirt steak.

Gant Grimes 03-16-2009 01:21 PM

Quote:

Originally Posted by Frank Needham (Post 53077)
So how do you prepare it? BBQ? Marinated first? The way it is prepared when we cook it the stuff is very juicy and succulent. Mexicans do know how to cook if you stay away from the tortillas and greasy stuff.

Fajitas are a food group down here.

Quote:

Originally Posted by Michael Drew (Post 53082)
Flap meat is amazing. I didn't know it was skirt steak.

Flap meat...:D

Frank Needham 03-16-2009 07:41 PM

Xuan, that recipe looks good. Thanks I'm gonna try it, except for the charcoal/hairdryer thing.

Gant, you can't hardly go past a street corner here in Vegas that doesn't have some joint that does fajitas. It is hard to find somewhere that does them really well though, unless you pick them at the market and do them yourself.

Roberto Garza 03-18-2009 09:31 AM

Quote:

Originally Posted by Gant Grimes (Post 53093)
Fajitas are a food group down here.



Flap meat...:D


True. I grew in Laredo, on the border in south Texas. Fajitas were a food group and a staple there. Well, fajitas and tortillas. At parties or gatherings where people would typically eat burgers and hot dogs or BBQ, we instead ate fajitas.

Frank Needham 03-22-2009 07:44 AM

Achiote, an ingredient of a recado for making mexican bbq rubs, is another way to prepare meat like skirt steak for a really tasty meal. Achiote is from a ground seed, not a pepper, for all the anti-nightshade folks. This recado can be made easily at home or bought at the store. I'm just becoming familiar with this stuff, anyone else using it?

Allen Yeh 03-22-2009 08:56 AM

One of my favorite marinades from this past summer was EVOO + balsamic vinegar + crushed garlic.

To spice it up I'd occasionally add red pepper flakes.


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