where do you find a skirt steak that thick? I've never seen them anything but paper thin and labeled outer or inner. Is there a trick to requesting this?
Personally, I think skirt steak is one of the best cuts, and I remember when it was considered junk meat in the 90's and was SO cheap, now in 2020's people have caught on and it's getting expensive. There's nothing like surf and turf with skirt steak.
If this is a guide series starting with all the cuts and then going into cooking each one, I think it's an excellent idea and would have helped me immensely starting out
I found the key is to not get the skirt steak thats already pounded flat or it'll be tough. I get mine from Mi Tienda (HEB) and its nice and thick, like 3/4 inch. Then I turn my pellet grill to atLEAST 450 degrees then open the sear plate and place the thickest part of the skirt steak directly over the fire and close the lid. I let it sear for about 2-3 minutes a side then after that its turning every 2 minutes until 130 IT. If it gets a good sear/color ahead of time, then just close the sear plate or remove from direct flame and continue to cook until it reaches target IT. The fajitas come out very soft and tender like at restaurants. My problem before was I didn't use high enough heat to get my desired sear and also wasn't watching the IT. Also, if you want to FURTHER remove chewiness, you can make sure you remove as much silver skin as possible.
This is right in my wheelhouse. I am a sucker for wraps and bowls. The char on that skirt steak looked amayzing. Always impressed with your efforts and thanks for sharing such phenomenal recipes.
Watching this made me realize that the last time I grilled skirt steak for tacos I used inner skirt which is much thinner. Even though I tried not to over cook it it came out dry. I’m sure there are good uses for inner skirt, outer skirt is the way to go for something like this.
![Skirt Steak vs Flap Steak - What Are the Differences? [Steaks Review]](http://i.ytimg.com/vi/0wlDJVn8rEg/mqdefault.jpg)
Thanks for the video . Short and sweet. We’re making it tonight!
Great info/recipe. Looks delicious!
Looks delicious!
Love me some skirt steak. Use it on salad
I love making Carne Asada from flank steak or skirt steak but I’m not paying $14 a pound for skirt steak
Democrats are at WAR with the Beef Industry...just sayin'
where do you find a skirt steak that thick? I've never seen them anything but paper thin and labeled outer or inner. Is there a trick to requesting this?
Affordable? Lol. It's $24 a pound where I'm at. Looks great though!
Personally, I think skirt steak is one of the best cuts, and I remember when it was considered junk meat in the 90's and was SO cheap, now in 2020's people have caught on and it's getting expensive. There's nothing like surf and turf with skirt steak.
"poor mans" Brisket
i got a hair in my mouth through the screen. if you want to work here, you need a ponytail or hair net. your choice.
I’m good.
If this is a guide series starting with all the cuts and then going into cooking each one, I think it's an excellent idea and would have helped me immensely starting out
Looks and sounds delicious! Can’t wait to try it!
Mmmmm, looks delicious!!
I found the key is to not get the skirt steak thats already pounded flat or it'll be tough. I get mine from Mi Tienda (HEB) and its nice and thick, like 3/4 inch. Then I turn my pellet grill to atLEAST 450 degrees then open the sear plate and place the thickest part of the skirt steak directly over the fire and close the lid. I let it sear for about 2-3 minutes a side then after that its turning every 2 minutes until 130 IT. If it gets a good sear/color ahead of time, then just close the sear plate or remove from direct flame and continue to cook until it reaches target IT. The fajitas come out very soft and tender like at restaurants. My problem before was I didn't use high enough heat to get my desired sear and also wasn't watching the IT. Also, if you want to FURTHER remove chewiness, you can make sure you remove as much silver skin as possible.
This is right in my wheelhouse. I am a sucker for wraps and bowls. The char on that skirt steak looked amayzing. Always impressed with your efforts and thanks for sharing such phenomenal recipes.
Watching this made me realize that the last time I grilled skirt steak for tacos I used inner skirt which is much thinner. Even though I tried not to over cook it it came out dry. I’m sure there are good uses for inner skirt, outer skirt is the way to go for something like this.
Looks great
Skirt steak is not cheap. I wouldn't call it affordable but it is the fajiita go to meat.
Whether you consider steak “affordable” or not depends on your income and how much you value a great meal. These no more “cheap meat” worth eating IMO