quote:

Originally posted by Vino san:
Flank steak is about the tastiest cut you can find

Sure is, right after rib steak, NY Strip, and skirt steak.

I love skirt steak with chimichurri, it's one of my favorite ways to cook a thinner cut of beef (like hanger, flank, etc).

For the chimichurri I use sherry vinegar, olive oil, parsley (fresh, italian), oregano (fresh), garlic, lemon juice (or orange) and salt and pepper. I marinate the steak in the chimichurri for 2-4 hours, the longer the better and grill.

And of course, let sit for 5 and cut against the grain.

Serve with Argentinian Malbec.

quote:

Originally posted by Dom'n'Vin'sDad:
Flank steak marinated in chopped rosemary, garlic, balsamic and olive oil. Marinate for at least four hours.

Season with salt and pepper, and grill over high heat to get a nice char.

Slice thin and serve over a bed of arugula, with thinly sliced red onions, cherry tomatoes, and shaved parmesan, drizzled with a balsamic vinaigrette.

Brunello.

I might do this over the weekend. Sounds great. What proportions of oil to balsamic do you use in the marinade?

IIRC, 3/4 cup EVOO, 1/2 cup balsamic.

Marinated a skirt steak for a neighborhood BBQ on Monday, and it was the hit of the night.

No measurements, I just put it together until it tasted right. Red wine, soy sauce, Worcestershire, apple juice, chopped garlic and thyme. Marinated over night.

You have something against rosemary and evoo?

???

Just a different preparation for the skirt steak vs. the one I normally do for flank steak.

quote:

Originally posted by Dom'n'Vin'sDad:
IIRC, 3/4 cup EVOO, 1/2 cup balsamic.

Thanks. I just winged it and it was great. Thanks for posting the recipe. The Brunello was good too!

Glad that you liked it!

I'm not big on any kind of vinegar on steak unless applied last minute. My favorite marinade for skirt steak is evoo, garlic, sea salt, pepper, and maybe a little chipotle.

Late to the discussion here, but I'll throw out my two cents:

In order of preference for critter that has been discussed here assuming all are from the same purveyor

1. Hanger
2. Skirt
3. Flank
4. Flat Iron

I use a basic marinade for all four cuts above that yield very satisfactory results time and time again.

1/4 cup EVOO
1/4 cup dark Korean soy sauce
1/4 cup freshly squeezed lime juice
1 tbs granulated garlic powder
Sriracha chili sauce to taste

Mix everything in a ZipLoc bag and add your meat of choice. Shake well to coat and then remove all the air and seal. Allow to marinate no more than two hours. Take the critter out of the marinade and dry as best possible. Give a light coat of EVOO or spray with Pam. Hit a blazing grill and cook to your desired doneness.

If we want to break off and discuss purveyors of beef and their strength in these various cuts, I am game.

You'd leave steak, thin steak at that, in lime juice for 2 hours?

I also use only fresh garlic. It gives a much better flavor than powder.

I like the chili sauce idea.

Indeed...that would be the max as I was just giving a general guideline for all the cuts. For thicker skirts, or more likely flap meat, that you would find at Costco or the grocery store, I would have no issue with two hours.

Now, if it were Flannery or Heartbrand, an hour tops due to the ultra high intramuscular fat. For the Heartbrand, I have actually backed off by half on the lime juice and increased the same volume for the soy.

Welcome Mr. Landreth! Too bad you can't post any pictures here of the things that you do on a grill, i.e. Flannery Fest.

That being said, with my flank steak marinade (one I appropriated from Bobby Flay - the one with the balsamic) he recommends at least four hours.

The skirt with the red wine marinade I let go overnight.

Thanks for the welcome.

I'm with Board-O on the fresh garlic.
Fresh ginger is an interesting alternative, or addition, to herbs.
Long marinades in vinegar affect the texture of the meat near the surface. That may not bother you, but it is the reason I suggest waiting until near cooking time.

Welcome to the WS forums, Bill - Tex - Mr. Landreth, which do you wish to be called?

pdn, I sometimes use fresh ginger with toasted sesame oil and garlic.

quote:

Originally posted by pape du neuf:
Long marinades in vinegar affect the texture of the meat near the surface. That may not bother you, but it is the reason I suggest waiting until near cooking time.

Vinegar or lime juice. Any acid.

quote:

Originally posted by pape du neuf:
I'm with Board-O on the fresh garlic.
Fresh ginger is an interesting alternative, or addition, to herbs.
Long marinades in vinegar affect the texture of the meat near the surface. That may not bother you, but it is the reason I suggest waiting until near cooking time.

Most folks call me Tex.

Welcome to the WS forums, Bill - Tex - Mr. Landreth, which do you wish to be called?

We've done this a few times with skirt and I can see it on the menu every Sunday coming up...

We slice baguette bread to about 2 inch width and lightly toast it. Add a small slice of Bleu Brie cheese and keep the bread warm at 250 degrees. We then add sliced steak on top of the melted cheese. Terrific quick dish. I prefer a fatty cut of steak- Rib eye or Skirt. The fat and juice meld with the bread and cheese and you can eat each bite whole. Simple but really good.