Comments on: Skirt Steak: 5 Different Ways

By: Gregory Roth

Gregory Roth — Sat, 04 May 2013 16:20:58 +0000

Referring to post #7:
I don’t know if Ninfa’s invented Fajita’s but Mama Ninfa introduced my wife and I to them in 1984 and I have never had another as good.

By: Jason L. Cheung

Jason L. Cheung — Sat, 16 Mar 2013 15:58:49 +0000

Tried the Skirt Steak with Orzo salad last night. I would suggest following the package directions for the pasta. (3-4 minutes? Puh-leeze.) And 1/2 a cup of olive oil for the salad? I thought it was dressed pretty well with a couple of tablespoons. That being said, it was delicious!

By: Stephen Morrish

Stephen Morrish — Mon, 29 Oct 2012 23:53:16 +0000

Here in the UK Skirt can sometimes be hard to find. Mainly because it almost all ends up in Cornwall. This is because it’s the cut of meat that is used in Cornish Pasty. Ten’s of thousands of these pasty’s must be eaten each day in the south west.

By: MB

MB — Mon, 19 Sep 2011 19:59:18 +0000

Great article and tasty recipes!

By: Adam

Adam — Mon, 12 Sep 2011 13:57:05 +0000

Great article and some new receipts. I have been enjoying beef stroganoff since I was a kid with skirt steak. Great cut of meat.

By: Mike

Mike — Sat, 03 Sep 2011 03:01:06 +0000

My mom has been grilling skirt steak sunce the mid seventies. A great, relatively inexpensive cut of meat. Our marinade is honey, soy sauce, olive oil and minced green onions. Good stuff. Careful- it’ll flare up on the grill quite a bit.

By: Jim

Jim — Fri, 02 Sep 2011 17:53:23 +0000

Great article. I was beginning to think I was the only person that appreciates a good skirt steak. My favorite way to prepare is to rub with salt, pepper, and garlic, then soak in a good flavorful beer for 8 hours, then throw on the grill to medium/medium-rare. Easy and awesome!

By: Avery

Avery — Fri, 02 Sep 2011 11:32:29 +0000

My wife has an awesome skirt steak recipe. She coats the top of the meat with chopped garlic and then slathers it with about 1/8″ of good Dijon mustard. Let that marinate for about 15 minutes, top with rough ground (or even whole) peppercorns and broil just long enough for the mustard to crust over & get a little toasty looking. Let it rest for a bit before eating.
Perfect for dinner & steak sandwiches the next day for lunch!

By: Lawrence

Lawrence — Thu, 01 Sep 2011 15:43:28 +0000

If you are short on marinating time, those ziplock bags that you can suck the air out of are great. I cover the meat with marinade in a bowl, pour it into the bag and suck out the air. This causes the marinade to be forced into the meat. This allows me to cook fajitas on days that due to time constraints, I normally might not- or when I have totally forgotten to do my prep way a head of time.

By: Drewgriz

Drewgriz — Wed, 31 Aug 2011 18:58:17 +0000

As a native Texan, I can tell you that fresh, homemade tortillas will make your fajitas approximately eleven times better. Have a friend (or girlfriend) flip these babies (http://homesicktexan.blogspot.com/2007/03/and-end-to-my-quest-flour-tortillas.html) on the griddle while you grill the steak (every other part of the recipe is spot-on), and it’ll change your life. A little chile con queso couldn’t hurt either.