Skirt Steak

[Rustyt1953]

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.

 

[TX-Dennis]

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.

 

[JohnRippert]

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"

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.

 

[Rustyt1953]

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.

 

[Kinman]

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.

 

[Nevada Ed]

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 ?

 

[Rule3]

Do not over cook flank steak,

Pound it with a tender hammer even if marinating it.

 

[sjmjax]

I'd suggest looking up recipes for German Rouladen.
Traditionally recipes use top round or flank steak. But, skirt steak should be fine.

 

[Alton]

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.

 

[CALREB]

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...

 

[444 Magnum]

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...

That marinade is close to what I use for sirloin steak and pork tenderloin. It's very good.

Since I know skirt steak is on the tougher side, I think I'm going to make fajitas with the citrus marinade to break it down. I'll let y'all know how it turns out.

 

[Rule3]

That marinade is close to what I use for sirloin steak and pork tenderloin. It's very good.

Since I know skirt steak is on the tougher side, I think I'm going to make fajitas with the citrus marinade to break it down. I'll let y'all know how it turns out.

Most beef fajitas use lime juice in the recipe. It is also more better if you grill the meat,