Jeff423
US Veteran
Does this cut go by different names in different parts of the country? The name skirt steak has recently become popular but this piece of meat has always been on cattle.
Skirt Steak
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THE PILGRIM
Member
The first time I ever saw Skirt Steak in a Grocery was HEB in San Antonio.
When those Bandera Good Ole Boys learned me how to Fajita, I say -
But, but, where can I get some so I can make it?
I was amazed when they replied, HEB!
Every steer has a few pounds, but it’s often just tossed into the hamburger grind pile.
Yes, Skirts and other tougher, grainy cuts are best when marinated.
When those Bandera Good Ole Boys learned me how to Fajita, I say -
But, but, where can I get some so I can make it?
I was amazed when they replied, HEB!
Every steer has a few pounds, but it’s often just tossed into the hamburger grind pile.
Yes, Skirts and other tougher, grainy cuts are best when marinated.
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I enjoyed it very much as a teen, back in the day.
Pounded, s/p, flowered and fryed in a cast iron pan on top of the stove,
with or w/o gravy, was always a meal that I looked forward to.
Ever try, Beef toungue?
Pounded, s/p, flowered and fryed in a cast iron pan on top of the stove,
with or w/o gravy, was always a meal that I looked forward to.
Ever try, Beef toungue?
THE PILGRIM
Member
I think I saw this 'Gravy Meat' in the Mess Hall, but by another name.
You are right though, maybe not heaven but I never turned it down.
Inside or outside skirt will need to be handled differently for best results.
The inside skirt steak is 3-4 inches wide and 1/2-1 inch thick and more tender than the outside skirt.
The outside skirt is wider, thinner, and chewier being 5-7 inches wide and 1/4-1/2 inch thick.
My favorite recipe is for lomo saltado using the inside skirt cut thinly against the grain on a bias. A good go-to for beef stir fries too.
The inside skirt steak is 3-4 inches wide and 1/2-1 inch thick and more tender than the outside skirt.
The outside skirt is wider, thinner, and chewier being 5-7 inches wide and 1/4-1/2 inch thick.
My favorite recipe is for lomo saltado using the inside skirt cut thinly against the grain on a bias. A good go-to for beef stir fries too.
Ever try, Beef toungue?
You bet! As a borrn and bred Texican I am a big fan of lengua. Tacos de lingua is mighty fine eating.
I was born as white as a human can be as a red-haired, freckled gringo, but as I frequently tell my friends (as I order menudo) "I'm only white on the outside"
You bet! As a borrn and bred Texican I am a big fan of lengua. Tacos de lingua is mighty fine eating.
I was born as white as a human can be as a red-haired, freckled gringo, but as I frequently tell my friends (as I order menudo) "I'm only white on the outside"
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Exactly. I use Mojo Corillo as a base for marinade. Plus some pineapple juice. Get some of those little cans.
Grill some peppers and onions. Right when they are done hit the veggies with a healthy shot of soy sauce and let it caramelize.
OP
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That is called making a roux, pronounced rue. One of the most basic steps in cooking, almost as basic as boiling water. Girls should have learned this from their mothers before they were 10 or 12 years old!
You make white or milk gravy the same way except you start with butter and flour instead of drippings, butter and flour in aprox. equal proportions. The roux is used to thicken milk. That's how you make gravy for biscuits and gravy. Thickness is controlled by how much milk is added to the roux.
Your Mother did a good job if she taught you to cook.
Back when I was old enough to watch but too young to help my father in business, I watched my mother cook. Only 2 sometimes 3 channels on the TV back then.
I know we all have different tastes, but I'll take my brown gravy from pan drippings any day of the week over milk gravy. The amount of fat and black pepper are the key. Store bought brown gravy not so much.
The other gravy neither of us mentioned is red eye gravy made from fried ham drippings. It's good on grits.
I'm getting hungry...
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All the milk gravies concocted in this house begin with the drippings and scrapings of fried chicken, pork chops or sausage.
Biscuits or mashed taters are the preferred payload delivery systems.
Biscuits or mashed taters are the preferred payload delivery systems.
Fajitas, once marinated (at least overnight), are best grilled over a hot mesquite wood fire with onion, and your peppers of choice. Most restaurants use bell peppers, but anything you like will do. Medium to medium well is most tender. Undercooked is tough. Overcooked is tougher. Many restaurants cook them with gas or electric heat rendering a much less flavorful fajita. The mesquite smoke is as integral to the flavor as is the marinade.
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Both my parents were born down in The Valley, maybe a mile or two from the border. When I was a kid we went there every holiday and often during the summer as well. I was introduced to Tex-Mex quite early and I never saw a flour tortilla until I was 17 or 18. We only had corn tortillas at home.
My mom made boiled tongue. Fortunately for me there is a deli not far from me that I get some on occasion. I like it on crusty bread with horseradish mayo.
My Canadian neighbor at our old lake place used to get the largest skirt/flank steak the local butcher had, pound the devil out of it, and then take pickling spices and liberally sprinkle them over the flattened piece of meat. She would then roll it up tight like you would if making cimmaron rolls and stick tooth picks through it every inch. Then she lay them "rolls" out on a greased pan and put them under the broiler until they all sizzled...it was mighty tasty and a good accompaniment to cold Molson Canadian.
The Basque, make a soup with a dark gravy that I always order if they have made it, that week.
The meat is small cubes of beef toungue.
I will also add that we used the inside strip of skirt steak for our meals.
Sometimes it was flavored after pounding, laid flat , then rolled up into a ball, with a pointed wooden stick inserted in them and placed in the oven, to cook.
To eat the stick was removed and the meat unrolled, then cut into small bites.
As a child I did not have a knife that was big enough , to just cut the meat from the stick, but that might haved also worked ?
The meat is small cubes of beef toungue.
I will also add that we used the inside strip of skirt steak for our meals.
Sometimes it was flavored after pounding, laid flat , then rolled up into a ball, with a pointed wooden stick inserted in them and placed in the oven, to cook.
To eat the stick was removed and the meat unrolled, then cut into small bites.
As a child I did not have a knife that was big enough , to just cut the meat from the stick, but that might haved also worked ?
Do not over cook flank steak,
Pound it with a tender hammer even if marinating it.
Pound it with a tender hammer even if marinating it.
Alton
Member
You people are making me Hungry!
I agree with the greasy gravy
The hammer works great as a tender riser
Soak it in Italian dressing overnight works great
Tongue I ate too much growing up, lost my taste
Watched my Grandfather collect blood from a hog and then made blood sausage, never did I try it. I love head sausage.
I agree with the greasy gravy
The hammer works great as a tender riser
Soak it in Italian dressing overnight works great
Tongue I ate too much growing up, lost my taste
Watched my Grandfather collect blood from a hog and then made blood sausage, never did I try it. I love head sausage.
My wife makes a marinade of oil,soy sauce,mucho garlic,green onion, and some brown sugar. Might be some other stuff. This is made warm enough to melt the brown sugar and then marinade over night in a gallon bag. Then put on a grill, make sure to let excess drain off steak first. Cooks up, little dark on the edge, cut across grain and served with rice, kimchi, whatever you like. great teriyaki like flavor. Got to have some now...
