^^PP. Here's another one. I imagine you can pan fry instead of grill (or broil).


Grilled Balsamic Skirt Steak
Ingredients
• 1/4 cup balsamic vinegar
• 1 tablespoon Worcestershire sauce
• 2 teaspoons dark brown sugar
• 1 garlic clove, minced
• 1 pound skirt steak, trimmed and cut into 4 pieces
• Cooking spray
• 1/2 teaspoon kosher salt, divided
• 1/4 teaspoon freshly ground black pepper

Preparation
Combine first 4 ingredients in a large zip-top plastic bag. Add steak, turning to coat; seal and marinate at room temperature 25 minutes, turning once. Remove steak from bag; discard marinade.
Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle both sides of steak with 1/4 teaspoon salt and pepper. Add steak to pan; cook 3 minutes on each side or until desired degree of doneness. Remove steak from pan; sprinkle with remaining 1/4 teaspoon salt. Tent with foil; let stand 5 minutes. Cut steak diagonally across the grain into thin slices.

Hi OP, not sure this will work but thought I'd post anyway. BTW, it's on my to try list but don't have an TNT experience.


Lomo Saltado

12 ounces rib-eye steak
Salt and freshly ground black pepper
Garlic, to taste
1/8 cup vegetable oil, plus more for deep-frying
Handful precooked French fries
1/4 medium red onion, thinly sliced
1/4 medium tomato, sliced
3 to 4 teaspoons vinegar
1 teaspoon soy sauce
1 to 2 ounces beer
2 to 3 pinches chopped parsley leaves
Steamed rice, for serving

Cut the steak in long pieces 1/4 by 1 1/2 to 2 inches. Season the steak with salt, pepper and garlic, to taste.

In a deep-fryer or heavy-bottomed pot, heat enough oil to come halfway up the sides of the pot, to 350 degrees F. Add the fries and fry until golden. Remove them to paper towels to drain.

Add 1/8 cup of vegetable oil to a medium skillet over medium heat. Once the oil is hot add the rib-eye. After the meat has browned add the onions and cook until they soften.

Add the tomato, vinegar and the soy sauce. Pour in the beer and simmer until the vegetables are cooked through.

Remove the beef mixture to a serving plate and top with the fries.

Garnish with parsley and serve with rice.

Anonymous wrote:Bibimbap!

I thought bulgogi was short rib?

Bibimbap!

Anonymous wrote:No dutch oven or crock pot, unless you want your skirt steak to taste/look like a shoe sole. I used get a great pepper skirt steak at Les Hailles (smash some pepper, coat the steak, and quick fry in a buttered pan.

You can get an excellent sear on skirt steak using an enameled dutch oven, if you don't have a grill pan.

But I take it PP's main point is that you shouldn't stew or braise this meat, and I completely agree with that. Cook it over high heat until the outside is about to char and the inside is medium rare or medium.

Some serving options:

- Steakhouse salad: Serve the sliced steak over lettuce, onion (ideally fried onion), and blue cheese.

- Thai salad: Serve sliced over lettuce, carrots, green onion with a Thai-influenced vinaigrette.

- Fajitas. If you brown the steak in an enameled dutch oven, you can use the same pot to complete the meal. When I do this, I pre-cook the steak and peppers, move them temporarily to a bowl, sear the steak, then, leaving the heat high, return all of the ingredients back to the pot briefly to finish.

- Grilled, served with a chimichurri sauce. Goes well with roasted potatoes and a veggie.

- Steak frites. I like to make either a mustard or red win pan sauce with the fond (brown bits) from searing the steak. Shallots add a ton of flavor to the sauce.

If you want to cook it for longer than a quick grill, your best option is to pound the steak out slightly, cover it with filling, and roll and tie the steak. Then sear it in a dutch oven, cover, and cook the steak through. It won’t get too tough that way, particularly if the filling has some moisture.

Finally, if you’ve never worked with this cut of meat before, please know that how you slice it is almost as important as how you cook it. The meat is much more tender if you cut it against the grain than if you cut it along the grain. It really does make a noticeable difference.

No dutch oven or crock pot, unless you want your skirt steak to taste/look like a shoe sole. I used get a great pepper skirt steak at Les Hailles (smash some pepper, coat the steak, and quick fry in a buttered pan.

No dutch oven or crock pot, unless you want your skirt steak to taste/look like a shoe sole. I used get a great pepper skirt steak at Les Hailles (smash some pepper, coat the steak, and quick fry in a buttered pan.

Skirt steak with chimichurri. Yum.

Quesadillas
Steak frites (skillet fried/finished in oven, don't need a grill)
Milanesas (or, if you prefer, CFS)
Whatever you make, hash with the leftovers

^^^
Damn, now I'm hungry again. Though I'd use a blue or a goat cheese.
And if I'm really motivated, some toasted pine nuts, or crispy shallots.

Do a steak salad with some of it. Marinate and pan grill. Toss w/ arugula or that herb mix salad, some mozzarella, herbs, and shallots marinated in red wine vinegar & olive oil for a dressing. So so good

Do you have a grill pan? I would make fajitas - skirt steak is a perfect cut to marinate for them.

I bought 3 pounds of skirt steak at the farmers market yesterday. It looked good. I'm looking for new recipes.

We don't have a grill. We do have an oven, dutch oven, and crock pot. Go!

(thanks)