• 8servings
  • 10minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 skirt steak , even portions if possible ( meaning same thickness all over )

  2. olive oil

  3. Balsamic or red wine vinegar

  4. several cloves of chopped garlic

  5. several sprngs of fresh rosemary

  6. coarse kosher salt

  7. fresh grated black pepper

Instructions Jump to Ingredients ↑

  1. 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.

  2. Just by following a few simple steps you will have a leaner cut of beef, made flavorfull and tender.

  3. 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.

  4. 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.

  5. Never salt meat while marinating because the salt draws out the moisture from the meat.!!!

  6. Salt just before cooking only!!!

  7. 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.

  8. Now wipe off marinade from meat and , discard it .

  9. 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.

  10. 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.

  11. Broil about 3 to 4 inches from heat source.

  12. 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.

  13. 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.

  14. Last but not least, refrigerate uneaten portions By the photo you can see I don't like my steak well done!


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