Quote:
Originally Posted by Sea Six
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.
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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)