The name "skirt steak" for the butcher's cut of beef diaphragm has been in use since at least the 19th century. The cut is defined as extending to the 10th rib in the early 20th century. It was formerly considered a less commercially mass-salable cut in America, hence its use for fajitas by the vaqueros in Texas.
Great video brother. Short, informative and to the point. I watch Malcolm Reed, Chef Tom, Pitmaster X, Chuds bbq and others. Good videos, but some people don't have time to watch 15 or 20 minutes of grilling. Great tips and information. You sure deserve more subscribers. I'm new one. From one griller to another, good luck man and keep it up. Thank you
I love you guys. What is the southern music on the vid, it is awesome, want to crank it up when im grilling this in the patio with friends that have never tried Churrasco before. Thanks in advance,
8-10 minutes will burn it to a crisp! Just done this today and my peace was half a kilo and thicker. Granted it was room temperature by the time it got to a grill. However I kept it about around 2 minutes on each side and it came out medium. I was contemplating actually keeping it for only 2 minutes on each side. However I did it in weber charcoal grille.
I love 2 leave my Skirt Steak..Marinating in the Fridge..(for 24hrs) in a Garlic n Corona beer Marinade...n the next day I t goes on the grill@ the beach..I also survive it with Pico De Gallo on top of the steak...
Looks like you may have gotten the bad cut of skirt steak. There is inside skirt and outside skirt. Inside cut run the edge of rib cage and outside is the diaphragm muscle. It is the outside skirt steak that is tender, juicy and delicious. The Inside Cut is not worth it. You may pay a pretty penny for the outside cut, but it is way worth it. Marinage it for a long time in a Greek marinade and serve it topped off with an au Jus and it is the bomb. Remember outside is outstanding and inside is just indecent to eat.
@@chewydadbacca1396 Hey thanks for asking. If it is a vacuum sealed product it should be labeled. If it is from the butcher in your grocer and not labeled, ask the butcher; however, good luck finding Outside cut of Skirt Steak in your average grocery store. I get mine from a real old fashioned butcher shop and get it to order and not off the shel and I also have a membership to Restaurant Depot (that supplies restaurants) and will get the cut in bulk. Aldi carries it on the shelf but it is the inside cut.
00:01:56 should I also open the lid of the grill that needs to be really scorching hot, then do a dumb ad read for 2+ minutes before putting the meat down?
Sorry... I had to mute this and just watch you... the Elevador background music was distracting and a little too loud, making it hard to hear you... but I love the video... Great Job. Thank you for sharing this video.
And your “super-hot” 500 degree grill completely cools down while you’re peddling your goofy little meat handling tool that’s so short you’ll singe all the hair off your wrist. Leave the lid closed unless you’re doing something beneficial inside the grill.
I like that this cuts right to the point and doesn't go into some long diatribe about the history of skirt steak or whatever.
Cuts right to the point…like a steak knife!
The name "skirt steak" for the butcher's cut of beef diaphragm has been in use since at least the 19th century. The cut is defined as extending to the 10th rib in the early 20th century. It was formerly considered a less commercially mass-salable cut in America, hence its use for fajitas by the vaqueros in Texas.
“Let me start with how humans domesticated cattle”
This is exactly what I was looking for. Awesome video.
just used your system. steak came
out amazing ! thank you !
Great video Clint. My skirt steak turned out awesome!!!
Excellent Video...
Thank you for sharing this...
Beautiful Elevador music...
Love this video simple and easy was curious how other people cook skirt steak exactly how I planned
Dude. That's a great video. I'm doing Skirt and Hanger tonight on the Weber w/ weber coals. Cant wait
Great video, you nailed it!
Great video brother. Short, informative and to the point. I watch Malcolm Reed, Chef Tom, Pitmaster X, Chuds bbq and others. Good videos, but some people don't have time to watch 15 or 20 minutes of grilling. Great tips and information. You sure deserve more subscribers. I'm new one. From one griller to another, good luck man and keep it up. Thank you
Thanks! To the point with all the information I was looking for 👍.
Great video! Short and sweet
Awesome thanks! This really helped.
Favorite cut
It's 2023 . Simple and easy. Thanks.
Wonderful presentation
I love you guys. What is the southern music on the vid, it is awesome, want to crank it up when im grilling this in the patio with friends that have never tried Churrasco before. Thanks in advance,
Great video brother sending support from the Eastbay Area Hayward Ca
Thank you sir!!
Dude this is awesome, grilling this TONIGHT!
Right on! Hope it turned out well :)
@@ButcherBoyReno It was awesome, best skirt steak I've ever made. Thanks again!
I got the whole skirt steak, can you do a video on the whole steak
Well done
8-10 minutes will burn it to a crisp! Just done this today and my peace was half a kilo and thicker. Granted it was room temperature by the time it got to a grill. However I kept it about around 2 minutes on each side and it came out medium. I was contemplating actually keeping it for only 2 minutes on each side. However I did it in weber charcoal grille.
Perfect 👊😎
Nice 👍
Very simple and helpful nice thanks
Nice looks deliciosa.
Les recomiendo. Locos por el asado.
From Argentina.
I like the liver fork.
Did you marinate it at all
Dude that music is really something. I was afraid my wife would hear it and think I was watching something else.
This does count as food porn..
Right... definitely not your normal Bar-B-Q music.. usually Country Music.
(inside) the skert steak how to properly marinate and how long to cook to such a state as you have in the video ?
Usually 2 minutes on both sides... Med. Rare...
I love 2 leave my Skirt Steak..Marinating in the Fridge..(for 24hrs) in a Garlic n Corona beer Marinade...n the next day I t goes on the grill@ the beach..I also survive it with Pico De Gallo on top of the steak...
Gotta love any friend that loves your number “A” and your number “B”. She would be my letter “1”. 😂😂😂
Mr Slippery Tongs...👌
8-10 minutes is well done.
Should have cooked it on that Weber Buoy Grill!
Por favor en espnol
Is that and inner or outer skirt steak?
Inner. You can distinguish inner from outer because the inner is flat and wide, as opposed to the outside that is about half as wide.
@@avega2792
Serious? There is a difference? I did not know that.
@@judichristopher4604 yep, outside skirt steak is what you want to get if you can find it.
medium well you mean
Fajitas
Well I have a restaurant grill I definitely over cooked it next time 3 minutes per side
Lime, olive oil, Adobo, sazon, then beer as its about to be done
Any marinade recommendations?
Ali Jaffery we like to use teriyaki or Caribbean jerk, then slice it and serve it over rice.
Olive oil soy sauce lemon juice ginger
That red juice, is not blood. No disrespect intended.
That’s raw man.
Not at all that’s medium rare
@Rafael Gomez No it isnt
@@tfries72 he's prob mexican they torch their meat till it's dry and chewy
@@yessuhyessuh2100 not all of us. Don’t be dumb
That's perfect man
Looks like you may have gotten the bad cut of skirt steak. There is inside skirt and outside skirt. Inside cut run the edge of rib cage and outside is the diaphragm muscle. It is the outside skirt steak that is tender, juicy and delicious. The Inside Cut is not worth it. You may pay a pretty penny for the outside cut, but it is way worth it. Marinage it for a long time in a Greek marinade and serve it topped off with an au Jus and it is the bomb. Remember outside is outstanding and inside is just indecent to eat.
James Callis how can u tell the diff when Buyin?
@@chewydadbacca1396 Hey thanks for asking. If it is a vacuum sealed product it should be labeled. If it is from the butcher in your grocer and not labeled, ask the butcher; however, good luck finding Outside cut of Skirt Steak in your average grocery store. I get mine from a real old fashioned butcher shop and get it to order and not off the shel and I also have a membership to Restaurant Depot (that supplies restaurants) and will get the cut in bulk. Aldi carries it on the shelf but it is the inside cut.
@@chewydadbacca1396
That is a good question.
So, only buy the kind that I’ll never find anywhere cause it’s like Unicorn skirt steak. Got it.
Good video, the music was a bit annoying though
00:01:56 should I also open the lid of the grill that needs to be really scorching hot, then do a dumb ad read for 2+ minutes before putting the meat down?
You should of kept making videos, you would of blown up by now
you cannot "of" anything, that is a preposition and not a verb.
8-10 minutes?
5 minutes is plenty for such a thin piece of steak.
Music is too loud bud, steak is great.
Salt shouldn’t be added until the end
It sucks the juices dry and makes the meat tough
It should be added when served
Who tf told you this lol
@@yessuhyessuh2100
Experience
@@doubleaa658 that's all I need to hear 😂
Not true at all
@@yessuhyessuh2100
Most Professionals know this... on a slim piece of steak...
Sorry... I had to mute this and just watch you...
the Elevador background music was distracting and a little too loud, making it hard to hear you... but I love the video... Great Job.
Thank you for sharing this video.
And your “super-hot” 500 degree grill completely cools down while you’re peddling your goofy little meat handling tool that’s so short you’ll singe all the hair off your wrist. Leave the lid closed unless you’re doing something beneficial inside the grill.
Granted, the heat will be lost by opening the lid. but with skirt steaks, which is an exception, I _never_ close the lid because they're so thin.
Step one- use real charcoal!
Without starting fluid
I want to know how to prepare steak not listen loud music.
Waaayyyy too much salt
260°C for the viewers who use real units