Comments on: Best. Skirt Steaks. Ever.

By: Jolene

Jolene — Tue, 18 Jul 2006 19:37:52 +0000

love this rub recipe.I found that if you go to the local Starbucks and get 1/2lb of espresso and ask for it to be ground for Turish coffee it is so fine.It adds a smooth touch to the rubb.Enjoy.

By: jabbett

jabbett — Fri, 16 Jun 2006 14:11:54 +0000

Fear not — finely ground espresso and instant espresso powder are both “fine” and “powdered.” They’re not like regular coffee grounds, so they contribute only excellent flavor and no texture.

By: rachel b.

rachel b. — Fri, 16 Jun 2006 14:06:01 +0000

this recipe sounds good, but i also feel that i would be spitting out coffee grounds as i ate.

skirt steak has been a favorite of my family’s for years. you have to chew it a lot, or you will end up swallowing bigger than usual pieces, and yes, choke.

By: DeisCane

DeisCane — Tue, 13 Jun 2006 18:34:11 +0000

Grass fed is much better for you and the environment, regardless of taste–though I believe that it tastes better.

By: Harlan

Harlan — Tue, 13 Jun 2006 02:43:11 +0000

I have eaten both organic grass fed beef as well as Argentine beef which is also grass fed. There is certainly a taste difference. I would not say though that grass fed is better than corn fed.

By: Karen

Karen — Mon, 12 Jun 2006 22:49:04 +0000

Speaking of organic, have any of you tried any of the organic grass-fed beefs out there? Do they really taste significantly better? Are they worth the money?

By: Harlan

Harlan — Sun, 11 Jun 2006 22:47:28 +0000

Skirt steaks are our favorite cut. When cooked medium rare they are great but much more than that and they can be quite tough. I also note that those coming from the Iowa processor have a distinct taste that some do not care for. What I have not seen yet are either bison or organic beef skirts. That would be a treat.

By: jabbett

jabbett — Sun, 11 Jun 2006 19:49:52 +0000

They choke because it’s tough? I get around that by slicing the cooked steaks thin with a very sharp knife. I also never cook them beyond medium-rare. If you still have a problem, maybe seasoning them with Adolph’s Tenderizer would help.

By: Karen

Karen — Fri, 09 Jun 2006 22:58:27 +0000

I’ve bought skirt steaks a couple of times, and each time at least one member of my family has choked on it. Is there a secret? Am I not marinating it long enough? The flavor is great but my kids refuse to even try it again, they say they’re afraid to die.

By: jburka

jburka — Fri, 09 Jun 2006 13:56:35 +0000

Mmmm, skirt steak. Although my family didn’t keep kosher when I was growing up, this was a summertime staple in our house. I make a very simple marinade of roughly even amounts of jack daniels original #7 barbecue sauce, which is hechshered, and white vinegar and marinate the steaks overnight. A few quick minutes on the grill, along with some grilled corn on the cob and it’s a great dinner! The high acidity of the marinade helps tenderize this tough cut of meat. I buy it in bulk and freeze it in dinner-sized portions with the marinade in zip-top bags.

This rub looks amazing too, though, and I’m looking forward to giving it a try!