I am doing some carne asada skirt steak on Tuesday for a Christmas snack. I wanted to get ahead of the game and made up the marinade today with plans on putting the meat in Tuesday morning for a 4 hour marinate or so. But like an idiot I wasn't thinking and put the meat in today. Too many other things on my mind and too much other stuff to prep for the next couple days.
I am planning on pulling it out of the marinade tomorrow but would there be any real damage leaving it until Tuesday? There is quite a bit of acid with orange and lime juice. Any thoughts?
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I just did flank steak with half a lime in the marinade. I was concerned that it would cook the meat if I did it over night but I did it anyway. It did not change the texture very much most likely because it was only juice from half a lime. Was more worried that the marinade would make it too hot for my wife. Also, my marinade was more of a paste than a liquid.
I looked it up and they do not recommend marinating with acids for more than 4 hours because it will denature and/or cook the meat. But I have seen shows where some restaurants marinade meat for 3 or more days.
Maybe take it out and keep it refrigerated until Tuesday. Could also leave a small bit of meat in the marinade until Tuesday and see what happens for future reference. Check it each day to see what happens.
I'd have the same concern about the acid cooking the meat. You may not like the result taste or texture wise. I've done overnight lots of times (I also use Dale's in my flank/skirt marinade) but several days may not yield a desirable result. But like was said above, it depends on how much citrus you put in the marinade and how thick the flank is.
@ Troutman is exactly right. I did this exact thing, had a marinade with a lot of citrus in it. Left it for 20+ hours and it came out horrible. It had a weird soft texture.
I was inspired by this post to buy flap steak. I like skirt steak but I have discovered the cheaper flap meat makes carne asada that is good. So it’s going in the marinade tonight and tomorrow it hits the grill. I may try to inaugurate the kettle I found on the side of the road.
The marinade is a bunch of rehydrated dried peppers (anchovies, guajillo, and new mexico) , 2 cups orange juice, 1/4 cup lime, and some spices. 9 pounds of skirt total.
I took the meat out, gave it a quick rinse, and put it back in ziplocs to wait. Worst case scenario and I ruin Christmas for everyone. Best case, we eat delicious tacos.
Just to give an update, the skirt steak turned out great. 9 pounds of meat. I do caveman style and cook directly on the coals most of the time when cooking skirt but for this cook I used my 26 inch Weber and just took the grate from my 22 and put that right on the coals. Worked great.
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