Anyone try steak like this??
 

Think I'm gonna try :dance:

I'm definitely going to try this.

Yup. I use the real lump charcoal when I do it.

I went to Wawmart looking for skirt steak. They said the closest thing they had was going to be flank steak, which is leaner than skirt steak.

I picked up a couple of ribeyes. I'll keep on the lookout for some skirt steak though.

i'll try it soon... ;)

Dang.

I can't find skirt steak anywhere I've looked for the past few weeks. :dunno:

Publix?

Actually, I usually buy meat at Publix. That's the one place I haven't checked.

Make sure you get them peeled when you buy them, because it's a bit of a pain to remove the tough silver skin. :thumbs:

Many say you need to use real wood charcoal. Pieces of green hickory being the best. Then add some of whatever smoke 'flavor' you like - apple wood, mesquite, etc...

One thing I have discovered is to NOT cook a fresh steak. I let it age a few days in the refrigerator. There are debates on the internet about it. The famous steak houses age their meet for 30 days or so in a very controlled and monitored environment. I CAN tell a difference in the tenderness of mine by aging it a few days.

Finally found some skirt steak! :hurray:

Publix had it today.



Getting ready for it now.

:waiting:

The flavor was incredible. More flavor I'd say than any beef cut I've tried.

It was very chewy. Very tough. One piece I just had to spit out.

My Mom, Dad and a cousin tried it. My Dad tried to bite the first piece I gave him and was unable to. He threw it away. My Mom ate a few pieces and my cousin ate one.

Definitely not a crowd pleaser, that's for sure.

Interesting to try, but I doubt I'll ever do it again. It's just too much of a jaw workout to try to eat it.

Did you slice it against the grain? I think you have to.

Yes, I did slice against the grain. Divided it into thirds, and cut against the grain at an angle just the way he did it in the video.

Someone else should try it and post results.

I have, but not cooked directly on the coals.

The thing with skirt steak is, it's tough.

You need to marinate it with citric acid (I use 1 lime/lb) for at least an hour at room temp,
to break down the toughness.
Similar to Alston's method, just not right on the coals; Grilled quickly(high heat), and sliced on the bias (as suggested), it gets quite tender this way.
I also put some cumin in with the lime, and make fajitas out of it. (grilled onions and red/green/yellow peppers)

The idea of using it as fajita meat did occur to me too. It has a little bit more flavor than flank steak, which I believe is typically used for fajitas.

Shaving it very thinly and serving it on a salad would be a good way to eat it too.

Mike, how long did you cook it on each side?

About 3 to 4 minutes each side.
Meat was about 3/8" thick.

This was about 3/8" thick too.

My fire was pretty gYAT-danged hot. It ranked a 1-Mississippi on the Mississippi scale of grill coal temperature. The vent was wide open. I could hardly use the tongs to flip it and take it out.

It came out pretty rare, and I let it go 45 seconds on each side. I'm thinking a good 2 minutes (or maybe more) would have been better. Maybe Alton Brown's coals ranked a half-Mississippi level of hotness.

I recall him saying 1700 degrees (got to be Farenheit).
But, who knows. That video didn't show red-hot coals......

I'd guess my grill was at 6 to 700 degrees.