Epic Foodz
May 3, 2013 10:55:01 GMT -6
Post by Deleted on May 3, 2013 10:55:01 GMT -6
Skirt Steak (Family Fajitas)
Alton Brown, Raising the Steaks, 5 stars
Prep Time: 10 min, Inactive Prep Time: 1 hr 15 min, Cook Time: 2 min, Easy, 8 servings as fajita meat or 4 as main course
My Mom's Notes: EXCELLENT!! New favorite, better than the bottled. Sliced up the green onion thinly since Candi doesn’t like onion. Also grilled steak. Couldn’t find skirt steak at Meijer, so used top round, was tough. Try flat iron or sirloin next time. Flat iron worked beautifully. Remember to make sure the brown sugar is completely granulated and not packed together before blending, otherwise end up with lumps. Inside skirt is awesome, but must be careful to cut sections in half and then slice against the grain of the meat, isn’t like flank steak where you just start on the end. Prefer to marinate overnight.
My Notes: yes you can use steak but we love it with chicken more. and we can easily use one of those like 3 lbs things of chicken and go through it in a couple of days... they are that good. I get them every year for my birthday.
Ingredients
⦁ 1/2 cup olive oil
⦁ 1/3 cup soy sauce
⦁ 4 scallions, washed and cut in 1/2
⦁ 2 large cloves garlic
1/4 cup lime juice
⦁ 1/2 teaspoon red pepper flakes
⦁ 1/2 teaspoon ground cumin
⦁ 3 tablespoons dark brown sugar or Mexican brown sugar
⦁ 2 pounds inside skirt steak, cut into 3 equal pieces
⦁ Special equipment: blow dryer
Directions
Heat charcoal, preferably natural chunk, until grey ash appears. In a blender, put in oil, soy sauce, scallions, garlic, lime juice, red pepper, cumin, and sugar and puree. In a large heavy duty, zip top bag, put pieces of skirt steak and pour in marinade. Seal bag, removing as much air as possible. Allow steak to marinate for 1 hour in refrigerator.
Remove steak from bag and pat dry with paper towels. Using a blow dryer, blow charcoal clean of ash. Once clean of ash lay steaks directly onto hot coals for 1 minute per side. When finished cooking, place meat in double thickness of aluminum foil, wrap, and allow to sit for 15 minutes.
Remove meat from foil, reserving foil and juices. Slice thinly across the grain of the meat. Return to foil pouch and toss with juice. Serve with grilled peppers and onions, if desired.
What other people said about them:
WORLD'S BEST STEAK FAJITAS. EVER. I kid you not! We were having some friends over and I had started a wood fire in my fireplace. I quickly realized I had something better than charcoal briquettes - I had red hot coals from REAL WOOD! I executed the recipe in the exact same way, except I created a huge red-hot bed of coals to cook the steak. The wood coals infused a wood grilled flavor into this meat with such an intensity that it totally blew me away - as well as our guests for dinner. Everyone agreed that they were the best fajitas they ever had. I was so blown away by this recipe that I told everyone I knew about it.
We used flank steak instead of skirt steak. It was incredible! Was so juicy and tender. My aunt, who never has seconds not only had another serving but took half home. I tweaked it slightly, marinating for 3 hours, not blotting and grilling it the regular way. Not blotting gave us plenty of dipping sauce.
I read all the reviews about this steak and figured I’d try it; well, I will be completely honest in saying that it was the best steak I have ever made. I cooked the skirt steak via the broiler, rather than the grill and it turned out great every time I’ve made it.
Alton Brown, Raising the Steaks, 5 stars
Prep Time: 10 min, Inactive Prep Time: 1 hr 15 min, Cook Time: 2 min, Easy, 8 servings as fajita meat or 4 as main course
My Mom's Notes: EXCELLENT!! New favorite, better than the bottled. Sliced up the green onion thinly since Candi doesn’t like onion. Also grilled steak. Couldn’t find skirt steak at Meijer, so used top round, was tough. Try flat iron or sirloin next time. Flat iron worked beautifully. Remember to make sure the brown sugar is completely granulated and not packed together before blending, otherwise end up with lumps. Inside skirt is awesome, but must be careful to cut sections in half and then slice against the grain of the meat, isn’t like flank steak where you just start on the end. Prefer to marinate overnight.
My Notes: yes you can use steak but we love it with chicken more. and we can easily use one of those like 3 lbs things of chicken and go through it in a couple of days... they are that good. I get them every year for my birthday.
Ingredients
⦁ 1/2 cup olive oil
⦁ 1/3 cup soy sauce
⦁ 4 scallions, washed and cut in 1/2
⦁ 2 large cloves garlic
1/4 cup lime juice
⦁ 1/2 teaspoon red pepper flakes
⦁ 1/2 teaspoon ground cumin
⦁ 3 tablespoons dark brown sugar or Mexican brown sugar
⦁ 2 pounds inside skirt steak, cut into 3 equal pieces
⦁ Special equipment: blow dryer
Directions
Heat charcoal, preferably natural chunk, until grey ash appears. In a blender, put in oil, soy sauce, scallions, garlic, lime juice, red pepper, cumin, and sugar and puree. In a large heavy duty, zip top bag, put pieces of skirt steak and pour in marinade. Seal bag, removing as much air as possible. Allow steak to marinate for 1 hour in refrigerator.
Remove steak from bag and pat dry with paper towels. Using a blow dryer, blow charcoal clean of ash. Once clean of ash lay steaks directly onto hot coals for 1 minute per side. When finished cooking, place meat in double thickness of aluminum foil, wrap, and allow to sit for 15 minutes.
Remove meat from foil, reserving foil and juices. Slice thinly across the grain of the meat. Return to foil pouch and toss with juice. Serve with grilled peppers and onions, if desired.
What other people said about them:
WORLD'S BEST STEAK FAJITAS. EVER. I kid you not! We were having some friends over and I had started a wood fire in my fireplace. I quickly realized I had something better than charcoal briquettes - I had red hot coals from REAL WOOD! I executed the recipe in the exact same way, except I created a huge red-hot bed of coals to cook the steak. The wood coals infused a wood grilled flavor into this meat with such an intensity that it totally blew me away - as well as our guests for dinner. Everyone agreed that they were the best fajitas they ever had. I was so blown away by this recipe that I told everyone I knew about it.
We used flank steak instead of skirt steak. It was incredible! Was so juicy and tender. My aunt, who never has seconds not only had another serving but took half home. I tweaked it slightly, marinating for 3 hours, not blotting and grilling it the regular way. Not blotting gave us plenty of dipping sauce.
I read all the reviews about this steak and figured I’d try it; well, I will be completely honest in saying that it was the best steak I have ever made. I cooked the skirt steak via the broiler, rather than the grill and it turned out great every time I’ve made it.
