Outside skirt steak

[yakima]

My restaurant friend ordered in a case from his wholesaler. I got a cryovac with 5 or 6 big hunks. The rough granular nature of the meat takes well to marinades. Let it wet age 2 weeks, then cut up into smaller hunks and froze 4 hunks. Processed 2 for current consumption. Silver skin on both sides; kind of a pain to strip off.
Did not have Italian salad dressing for marinade, and too lazy to make it. Used Ranch, with glugs of balsamic and good soy sauce.

His cost somewhat under $10/lb. He has decided too expensive for inclusion on menu, but delicious.
I grilled hot and fast on griddle, sliced thin for fajitas. Outstanding. Wife thinks it may be best grilling I have ever done. I may try to relieve my friend of whatever he still has.

[Panhead John]

No pics?! 😳

[yakima]

I rarely do pics, due to a technological inferiority complex. Plus, most of the pics posted here show beautiful plating of balanced meals. Which ain't me.

[yakima]

Pls notice that I made no smart remarks re pics of outside skirt. Altho I would appreciate where it is relative to the entire diaphragm. Inside, outside, diaphragm between lungs and stomach.

[Uncle Bob]

yakima, apparently you've not seen the pics I've posted of PJ in his natural environment...............balanced is not a word that applies.

[TripleB]

Is skirt steak and flap meat the same thing?

[Jerod Broussard]

Flap comes from bottom sirloin. Skirt near diaphragm.

[STEbbq]

I’d run like the wind to relieve your friend of his burden and laugh all the way home, skipping happily. Then I’d probably eat 500 skirt steak tacos and pass out in a food coma. My favorite cut.

[Johnny Booth]

Have to agree. Trimmed up nice, throw it on a hottest fire I can make. 2 min a side.

Oh man, now I gotta have one.

They are opening a wild Fork near me soon, can’t wait!

[Purc]

I love skirt steak sliders grilled hot and fast on the Weber Kettle. Toasted Hawaiian buns, caramelized onions, melted shredded cheese, horseradish sauce. Quick and easy meal.

[wrgilb]

My restaurant friend ordered in a case from his wholesaler. I got a cryovac with 5 or 6 big hunks. The rough granular nature of the meat takes well to marinades. Let it wet age 2 weeks, then cut up into smaller hunks and froze 4 hunks. Processed 2 for current consumption. Silver skin on both sides; kind of a pain to strip off.
Did not have Italian salad dressing for marinade, and too lazy to make it. Used Ranch, with glugs of balsamic and good soy sauce.

His cost somewhat under $10/lb. He has decided too expensive for inclusion on menu, but delicious.
I grilled hot and fast on griddle, sliced thin for fajitas. Outstanding. Wife thinks it may be best grilling I have ever done. I may try to relieve my friend of whatever he still has.

Here's a Teriyaki recipe I make for skirt, give it a try. Make sure to use Dark Toasted Sesame seed oil.

½ c Soy Sauce
¼ c Brown Sugar
2 Tbs. EVOO
2 Cloves of garlic, crushed
1 tsp. Ground Ginger
¼ tsp. Cracked black pepper
2 Tbs. Mirin Rice Cooking Wine
1 Tbs. Dark Toasted Sesame seed oil

[HouseHomey]

TripleB Flap is delicious and is one of the better burgers I grind. I blow through a boatload of CAB outside skirt. I bring mine in peeled. Love the stuff. It gets used for skewers as an appetizer or tacos. Delicious.

Here is one of the recipes I use.


AJI PANCA MARINADE

Ingredients:

65g Garlic Clove
200g Shallots, Large Dice
90g Ginger, Peeled, Chopped
300g Aji Panca
275g Tamari
250g Distilled Vinegar
400g Blended Oil

Yield: 2 QTS

MOP:
In a blender combine all the ingredients but oil and blend on high until fully blended. With the blender still on slowly add oil until emulsified.

[Steve B]

Who is this? Are you one of those scammer AI bots.

[jlazar]

Thanks HouseHomey Will give it a try.

[hoovarmin]

Good to have you back brother!

[Jfrosty27]

Last night our son had us over for dinner to celebrate the wifey’s birthday. He did a grilled INSIDE skirt steak. He marinated it in a spicy chipotle sauce he made himself and grilled it on the kettle rotisserie over KBB with cherry chunks for smoke. He rolled up the steak in a round roast like shape, tied it together, and put on the skewer for the spinner. He then thinly sliced it up and served it with all the trimmings for tacos. It was delicious. BUT, a little chewy. I’m guessing that was because it was inside vs outside skirt?? I still ate wayyyyy too much. 🙄🤣

[hoovarmin]

Yes. Inside is shoe leather. Outside is tender and wonderful.

[Johnny Booth]

I prefer the outside, but I have had some luck with the inside skirt. I bought several from a restaurant supply house my friend took me to. At the time I didn’t know the difference.

They took a LOT more trimming. Hot, hot, hot and fast, cut across the grain in thin slices. Never go past med rare. Maybe chewier, but every bit as good and juicy.

[yakima]

Good comments and recipes.
Jerod Broussard, can you explain where the inside vs outside skirts are? Perhaps a picture or diagram?

[Jerod Broussard]

I'll check for a video. They do better.

Check the Bearded Butchers on YouTube.

[yakima]

Thanks. I went to YouTube and searched bearded butchers & skirt steak. They have a nice little video. Looks like it is under the rear of the ribcage, with the inside skirt further back.

[fkrall]

Took some time, but I think I found the elusive Bearded Butcher skirt steak videos: Outside: https://www.youtube.com/watch?v=kSrUMl0Kffo Inside: https://www.youtube.com/watch?v=NGsuberzaDo. Feel free to thank me by sending me some outside skirt.

[Jerod Broussard]

Sorry fkrall I have a Wagyu coming from SnakeRiver but as Daffy Duck said, "Mine Mine All Mine!!!!"

[fkrall]

Willing to walk to Texas....

[yakima]

One cannot be too careful about letting others engage with your outside skirt.