August 19, 2011 Leave a comment
I’ve been eating skirt steak for years and just learned that there are two types inner & outter. The inner skirt is used for grilling or griddling & chopped into tiny bits for tacos and the outter skirt you would slice on the bias and serve as a steak. I always liked the inner until I went to the outter it’s thicker, more tender & very juicy providing you don’t over cook it!!! Ask you butcher to trim the steak out and give the skirt a couple of slices with a knive on the top & bottom side. The outter doesn’t need to be tenderized like the inner (the butcher will run it through a tenderizer machine which puts holes it and makes it more tender.
The prep: I mixed together in a bowl 14 cup olive oil, 2 cloves of chopped garlic, fresh oregano, kosher salt, fresh cracked pepper, diced onion, little bit of paprika and chipolte powder to taste and mix well. Rub over meat and place in fridge for at least 4 hours over night is best.
Set up your grill for the direct method of grilling (meat over the flame) very high grill temp of 450 to 500 degrees and don’t forget to add a nice chunk of oak or hickory wood. As always get the grill grate hot, clean & well oiled. When ready place skirt on grill for about 3 minutes or until meat is unstuck to the grill now give it a quarter turn this will ensure nice grill marks as pictured. Flip to the other side and do the same. Steak will cook fast it should read 130 degrees on a thermometer and let it rest.
As for the sides we made 4 cheese stuffed peppers, spanish rice roasted tomotillo salsa. Start by splitting peppers down the side and clean them of seeds place them in a cast iron pan than onto a 350 degree grill for about 30 minutes until soft. The peppers were filled with a 4 cheese egg souffle we used queso, blue cheese, sharp cheddar and a lot of parmesan now place cheese mixture into peppers and cook in cast iron skillet on an indirect grill at 350 degrees until tender about 20 minutes.
Roasted tomotillo salsa: Garden picked tomotillos with husk off, 5 garlic cloves skins off, onion and hot peppers roast in hot oven or hot grill for 30 minitues let cool for 15 minutes put in food processsor and whiz with salt, fresh squeezed lime juice and cilantro.
Spanish rice: Check the back of the package of rice for cooking instructions. Heat up some oil cook onion, garlic, 2 cups of rice, 3 cups chicken stock tablespoon of tomato paste, oregano & salt to taste let cook.