Give me some idea's please. I've never cooked one before. It's just 2 lb.'s.

Skirt Steak South of the Border

1/2 tsp. chili powder
1-1/2 tsp. cumin seeds, toasted and ground
1-1/2 tsp. minced garlic
3/4 tsp. kosher salt
1-1/2 tsp. chopped fresh oregano (optional)
1/8 tsp. cayenne
1 Tbs. vegetable oil; more for the pan
1 lb. skirt steak, trimmed and cut into four portions
Kosher salt and freshly ground black pepper to taste
2 limes; one halved, one cut into wedges for garnish

Combine the chili powder, cumin, garlic, salt, oregano, cayenne, and oil. Cover the steaks with plastic wrap and gently pound them 1/4 inch thick with the flat side of a meat mallet. Sprinkle salt and pepper on each side of the steaks and rub the spice mixture into one side.

Lightly coat a large skillet with about 2 tsp. oil and set the pan over high heat. When the oil is just barely smoking, add the steaks, uncoated side down; lower the heat slightly and sear the meat for 3 minutes. (Cook the meat in batches if necessary.) Turn the steaks and sear them on the coated side for 2 to 3 minutes for medium rare. (Check by feeling it, if you’re experienced, or cut into the meat to look at the color—it should be very rosy pink.) Transfer the steaks to a cutting board, squeeze the juice from the halved lime over it, tent with foil, and let rest for 3 minutes. Cut the steaks into 1/4-inch-thick slices, garnish with the lime wedges if you like, and serve.


OR

Skirt Steak Fajitas Recipe

1/4 cup olive oil

1/4 cup vegetable oil

1/4 cup lemon juice

2 tablespoons lime juice

2 tablespoons Worcestershire sauce

2 teaspoons salt

1/4 teaspoon garlic powder

1/4 teaspoon black pepper

2 pounds skirt steak

Hot flour tortillas, for serving

Combine olive oil, vegetable oil, lemon juice, lime juice, Worcestershire sauce, salt, garlic powder and pepper. Place meat in glass dish, pour marinade over and rub into meat. Marinate in refrigerator 6-12 hours, turning meat occasionally.

Remove meat from refrigerator 45 minutes before cooking; let set at room temperature. Grill 5 to 7 minutes per side until desired doneness.

Slice into strips against the grain, making strips 1/8-1/4 inch thick. Serve inside hot flour tortillas, with accompaniments of your choice.

Best with sour cream, grilled onions and peppers, avocado, and chopped lettuce.

Makes 4-6 servings.

skirt steak used to be one of the worst and cheapest cuts

it is the diaphram of the cow

but now with the popularity of fajitas it has become one of the more expensive cuts

it is VERY tough and stringy so you want to cut it across the grain in about half inch strips



a marinate recipe from a restaurant I worked in

half and half olive oil and red wine vinegar with a package of dry Italian dressing. whip it all until the red wine vinegar will stay in suspension with the oil and soak the meat overnight in it

the vinegar will dissolve some of the toughness from the meat and give it a tasty little "whang"

Thanks folk's. I appreciate the idea's!

the vinegar will dissolve some of the toughness from the meat and give it a tasty little "whang


yes....I agree..It needs to marinate: Dr Pepper, Coke, salad dressing, etc....any of these are fine...then I would stir-fry
it with some veggies and add to brown rice or pasta.

I normally would use a syringe and inject the meat with pineapple juice.

Pineapple has tendency to tenderize meat very quickly
inject and leave it in the fridge wrapped up and its ready the next morning so soft you wouldn't believe
Use all the other spices suggested in the forum or any other recipe in conjunction