Skirt Steak

444 Magnum

444 Magnum

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I was given a pack of frozen skirt steak. I googled it. Not sure if it's inside or outside. This isn't something I've ever bought or tried.

Any ideas? Any favorite recipes with this particular cut of meat? Eat as steak or cut it up and use in a recipe?

Thanks for any help.
 
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Rustyt1953 said:
In my youth I always knew when we were having skirt/flank/round steak when I heard the Anvil Chorus emanating from mom's kitchen.

Click to expand...


Mom used to make 'Gravy Meat' by pounding round steak with the tenderizer and searing it in a electric skillet. Pour some boiling water into the skillet and loosen up all the lovely crispy bit, then add cream of mushroom soup. Toss all the seared cutlets back in and cook on low for a couple hours. Over bread or rice it was just heaven.

Still have that old tenderizer. It's at least as old as me.
 

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THE PILGRIM said:
Back in the day, never heard of them on either side of the border.
Then made my last retreat to the Lone Star, Bam!
They were everywhere. Learned how to make them watching some folks at a Bandera Fair.
Texas Cuisines and Cultures: Fajitas. A Brief History... and Mama Ninfa's Original Recipe to Make Beef Fajitas
Click to expand...

Thanks Pilgrim. Fajitas it is. I've never had them with the juices like this recipe so I'm going to try it. Maybe the acid breaks down the beef?

Thanks everybody.
 
JohnRippert said:
Mom used to make 'Gravy Meat' by pounding round steak with the tenderizer and searing it in a electric skillet. Pour some boiling water into the skillet and loosen up all the lovely crispy bit, then add cream of mushroom soup. Toss all the seared cutlets back in and cook on low for a couple hours. Over bread or rice it was just heaven.

Still have that old tenderizer. It's at least as old as me.
Click to expand...

Interesting how different people cook. My mother taught me to make brown gravy like this...
Fry breaded chicken or steak.
Drain most but not all of the grease.
Add flour and brown in the grease on low heat.
At water, salt and black pepper to taste. Simmer to thicken, stirring frequently.
Serve over mashed potatoes, rice or homemade biscuits.

Delicious!!

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I normally do not eat skirt steak but I have had one here and there on salads and Mexican foods like Fajita's. Preparing and cooking them is the key! IMHO, you have to serve it rare to medium-rare otherwise it is fairly tough. If cooked right and prepared correctly it can be descent.
 
chief38 said:
I normally do not eat skirt steak but I have had one here and there on salads and Mexican foods like Fajita's. Preparing and cooking them is the key! IMHO, you have to serve it rare to medium-rare otherwise it is fairly tough. If cooked right and prepared correctly it can be descent.
Click to expand...

I don't think I've ever eaten it unless a restaurant served it as 'mystery meat' in a dish. I've never bought flank steak either as I knew it had to be prepared right. This steak was free, so I'm going to give it a go.
 
444 Magnum said:
Interesting how different people cook. My mother taught me to make brown gravy like this...
Fry breaded chicken or steak.
Drain most but not all of the grease.
Add flour and brown in the grease on low heat.
At water, salt and black pepper to taste. Simmer to thicken, stirring frequently.
Click to expand...

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.:):)
 
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JohnRippert said:
Mom used to make 'Gravy Meat' by pounding round steak with the tenderizer and searing it in a electric skillet. Pour some boiling water into the skillet and loosen up all the lovely crispy bit, then add cream of mushroom soup. Toss all the seared cutlets back in and cook on low for a couple hours. Over bread or rice it was just heaven.

Still have that old tenderizer. It's at least as old as me.
Click to expand...

My mom used to make the same dish, only she called it "Swiss steak" even though that ain't what it is. Boy was I confused the first time I looked up a recipe for it. Tomatoes? What the hell?:D

Was pretty good with venison also.
 
Skirt steak is often used to make cecina, thinly sliced dried and salted beef. My favorite way to eat it is over chilaquiles, (a tortilla casserole)=, with a couple of fried eggs.
 
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