Guide To A Perfect Cooked Skirt Steak Recipe

Ingredients

• 1 skirt steak, even portions if possible ( meaning same thickness all over ) shopping list
• olive oil shopping list
• Balsamic or red wine vinegar shopping list
• several cloves of chopped garlic shopping list
• several sprngs of fresh rosemary shopping list
• coarse kosher salt shopping list
• fresh grated black pepper shopping list

How to make it

• This is my guide to tenderizing steak or any other cut of leaner beef which needs to be tenderized
• This works so well for me all the time.
• Just by following a few simple steps you will have a leaner cut of beef, made flavorfull and tender.
• If at at all possible at purchase , have the butcher run through a tenderizing machine which breaks up the fiber, if not you can do this easily at home see below
• Prior to cooking have the steak at room temperature.
• Use a meat mallet to pound it evenly on both sides
• I often use my metal angel food cake fork to slam thin holes into the meat on both sides
• Place meat into a zip lock platic bag or non metal bowl
• Add a few Tbs of olive oil ( mabe 1/4 cup ) , few cloves of crushed garlic, few Tbs of vinegar and the fresh chopped rosemary and seal or cover, turning meat now and then when marinating in refregerator.
• Never salt meat while marinating because the salt draws out the moisture from the meat.!!!!
• Salt just before cooking only!!!!
• Marinate the meat for at least 4 hours and longer even better
• Remove meat from refigerator and let get back to room temp
• Cold meat does not cook evenly and as well as room temperature meat.
• Now wipe off marinade from meat and , discard it .
• Now is the time to salt and pepper the meat
• Skirt streak ( as well as flank steak etc. ) may be grilled, broiled and pan cooked.
• I usually broil in the winter, , grill in the summer but it does not matter
• Broil meat 4 to 7 minutes on each side for medium rare, and a bit longer for more well done meat.
• Broil about 3 to 4 inches from heat source.
• I use about 5 minutes each side as a starting point
• Let the meat sit about 10 minutes prior to cutting as cutting too soon will release the delcious juices which moisten the meat.
• The last trick is to cut in thin slices with a sharp knife across /against /opposite direction of the grain (l fibers of the beef ) of the meat.
• Last but not least, refrigerate uneaten portions
• By the photo you can see I don't like my steak well done!