Da Beef wrote:What's up. I'm doing a party for about 20 people tomorrow night. Decided skirt steaks grilled over lump charcoal with a Mexican flare would be what we served. I read the thread (was thinking Tony's) and am curious where I should go shopping today for some outer cut skirt steak? Thanks.

If you have a Tony's nearby, I'd have no issue buying from them. An "in da hood" Mexican market might save you a little money, but Tony's won't be that far off. Cermak Produce, or Jimenez would be suggestions for a decent sized Mexican grocer that has multiple locations. Don't be surprised if it is uncleaned, and they charge you per lb of the uncleaned price. No big deal. Last time I got major quantities from Jimenez, it was on sale for 2.99/lb. I bought x lbs, and then they cleaned it for free, but I paid for the pre-cleaned amount. I have no issue with that, it was still well worth it. Jewel is probably charging 8 bucks a lb for it. I miss the days I used to get it at my certified or certi-saver at 2.69 /lb, cleaned, regularly. Only a few years ago, and YES, it was outer/choice grade. Might wanna call wherever you choose first, and make sure they have it today.

leek (or anyone else!),

Do you have a fave chimichurri recipe? I really like the stuff, but I can't seem to find one similar enough to what I remember eating in parillias... And, surprisingly, there's no recipe in the LTH index under "sauces". So, suggestions (and discussion) would be welcomed.

TIA!

Geo

Geo: here's what I use:

Into the feed tube of a food processor (with the motor running), drop:

- 4 cloves garlic, peeled
- 1 good-sized serrano chile, stemmed

Add to processor and chop:

- 3C mixed parsley, basil, cilantro (vary proportions to taste; fresh oregano can also be added)

. . .add through feed tube, w/motor running:

- 2T rice vinegar
- 1 1/2T fresh lemon juice
- 1/3 C EVOO

Blend; taste, and add S&P and a tiny bit of turbinado sugar (if necessary) to balance flavors.

Tasty on grilled meats/fish, or as a marinade for same.

Another chimichurri option:

in food processor, puree 4-6 cloves garlic (I love garlic so for me, the more the merrier), 3/4 cup cilantro, 1/4 cup flat leaf parsley, 1/2 cup good olive oil, juice of a lime, kosher or sea salt and pepper to taste. Once blended, I adjust with white wine vinegar to balance (start with a tsp--quantity really depends on what you get from the lime). Sometimes, I leave out the salt and add an anchovy--I really love this variation.

Dlongs wrote:

Da Beef wrote:What's up. I'm doing a party for about 20 people tomorrow night. Decided skirt steaks grilled over lump charcoal with a Mexican flare would be what we served. I read the thread (was thinking Tony's) and am curious where I should go shopping today for some outer cut skirt steak? Thanks.

I get my outer skirt steak from Fresh Farms in Niles. Usually fairly expensive compared to inner skirt (around $7.99), but so delicious. Only available at the counter.

After buying skirt from SuperMercardos for years because of the price and the fact that they will run it through the tenderizer and trim for you, I finally became tired of tasty but always chewy skirt. I found source for USDA Choice skirt and that helped the chewy bit.
When in Fresh Farms on Touhy I saw in the meat case a sign for USDA Choice Skirt steak by the bag. I asked the head butcher (a very nice and knowledgeable guy BTW) what this was and he explained it was outer skirt as opposed to inner and if you purchased by the bag, you got a discount and that they cut and trimmed the pieces for you. No tenderizing required.
Promptly purchased a bag. Went home, fired up the Weber, made Fajitas.
BEST skirt steak we had ever had from any source. So tender that we have ended up using the outer skirt plain and grilled when we just wanted a plain steak.
I would highly recommended any skirt steak devotees to purchase some of the outer skirt from Fresh Farms and make your own decision. I don't think you will be disappointed and for me the difference in cost is not consequential to the difference in tenderness.
BTW, I agree with jimswside and always make my own marinades of any type. Anything bottled is just artificial tasting.-Dick

I do it similarly to boudreaulicious, with lots of garlic, and adding in a little hot pepper and also fresh oregano. I'd say maybe 2 parts cilantro to 1 part parsley and 1 part oregano. I use all vinegar, no lime or lemon, but as long as you have some acid, you should be fine.

Thanks for the tips y'all.

Dlongs wrote: I get my outer skirt steak from Fresh Farms in Niles. Usually fairly expensive compared to inner skirt (around $7.99), but so delicious. Only available at the counter.

This ended up being the best option since I was already going to be around that way it worked out great and the board came thru again. I've been here before when I get a chance to stop in and need stuff and always liked it and the outer cut skirt steak worked great. I brought out my Brinkman Grill King for its size and filled it up lump charcoal and a tad touch of hickory wood before the steaks went on.


$7.99/lb outer cut skirt from Fresh Farms (Niles) meat counter

I picked up 7 lbs of the outer skirt to go as the main dish for a summertime Mexican fiesta. Grilled lobster tail meat and shrimp marinated in lemon and lime juice with garlic and fresh herbs. Served on tostadas with a mango gauc salsa and a little crema for starters.


Grilled lobster tail meat and shrimp tostadas

I marinated the steak in some fresh lime juice and fresh ground pepper and let them sit for about 30 minutes while the charcoal died down a little and then threw them on for about 4 minutes a side and they came out perfect. Served with hickory grilled corn, cut from the cob and made into elotes, sauteed bell peppers and onions, Mexican rice and my special recipe refried beans with roasted poblano mixed in (among other things) and then topped with crispy bacon pieces and melted chihuahua cheese. Guacamole, pico de gallo and both red and green salsas as well as tortillas at the table.


Grilled Skirt Steak Dinner

stevez wrote:
Beef,

The highest qulity (and priciest) skirt steaks that I have found are at E&M in Northbrook. If you're looking for the best quality that money can buy, make the trip. Every time I buy skirts someplace else or look for a lower cost alternative, I'm dissappointed.

Elegance in Meats (E&M)
3135 Dundee Road
Northbrook, IL 60062
(847) 480-6328

I'll check them out next time I'm not cooking for 12 and feeling like a top notch skirt steak which is one of my favorite cuts when you get the best of the best. My gold standard now for that is Dorfler's Meat Market which in Buffalo Grove isn't exactly close to me. Neither is Northbrook but it's at least a little closer (I think anyway) so next time I'll check E&M. But I thought these cuts from Fresh Farms were very nice and the tip will come in good use for the upcoming NFL grillin' season.

You've done it again, Da! Nice feast!

Since I've never done outer skirt steak, I'm wondering if/how it differs much from flap? Both seem to be striated, with some decent marbling. Is there a difference in texture? taste? both?

Geo

Geo wrote:You've done it again, Da! Nice feast!

Since I've never done outer skirt steak, I'm wondering if/how it differs much from flap? Both seem to be striated, with some decent marbling. Is there a difference in texture? taste? both?

Geo

There is no comparison, it's like they were two different products entirely that look the same but you have to compare apples to apples and not say USDA Select Grade inner to USDA Choice outer.
Select Grade whether inner or outer is chewy, no matter what machine you run it through. the machine just makes for smaller chewy bits rather than whatever size you cut for final consumption.
Choice inner is a step up but after purchasing Choice outer, as I have previously Posted, we now use that for just a nice grilled steak it so tender and flavorful.-Dick

Went to Raytown Meat Market in Raytown today. It's a revered local institution, that I only found out about a month or so ago. Go figger. Anyway, got choice outside skirt for $6.99, frozen in a 3-lb pkg. I'll report back when I give it a grill.

An hour or so later, I went to KCK's Bickelmeyer's. It's the last full-service, *really* full-service, meat market in the KC metro. Asked about outside choice skirt, and he's got it for $5.99, frozen. "I've *always* got it" he told me. I'll give his a try next time I'm there--it's only 15 mins from my house.

Geo

I was in Poeta's in Highwood this afternoon and while Dominic was trimming my pork tenderloins another butcher was trimming some great looking skirt steaks. I asked Dominic if they were outside skirt and he gave me a look of disgust, "We only sell outside skirt!". The Poeta brothers are very engaging butchers, they know all of their customers or at least treat you like they know you.

If I was cooking tomorrow I would have grabbed some. Now I have two sources to try, E&M and Poeta's.

I tried Poeta's yesterday. It was very good. However, at $13.99 a pound, I didn't think it was any better than Sunset's at $11.99 a pound.

lougord99 wrote:I tried Poeta's yesterday. It was very good. However, at $13.99 a pound, I didn't think it was any better than Sunset's at $11.99 a pound.

Is that USDA Choice or Prime at $13.99/#?-Dick

Sorry, didn't ask.

Actually, the skirt steak was not in the meat case and so I didn't see the price before buying. I only saw the price when he weighed it, after spending several minutes trimming. I was embarrassed to tell him I didn't want it at that point.

The skirt was, quite simply, unchewable hence inedible. Obviously it was NOT outer. Huge disappointment.

I'll go to Bichelmeyer's, whom I know and trust.

More anon...

Geo

Was just at Fresh Farms in Niles over my lunch break.

Choice Outer for 7.99/lb

Choice Inner for 4.99

Maybe someone already said this and I missed it, but it seems that quite a few people are unsure about whether they're getting inner or outer skirt steak. Quite simply, the inner (tougher) skirt steak is the wide one - at least as wide as your hand. The outer (more tender) skirt steak is the narrow one - about three inches wide at most.

My wife and I made some pan fried veal skirt steak last night. I had never had these before. They were amazing and tasted quite different from beef skirt steak - the taste was more subtle and had a slight livery taste.

budrichard wrote:

Geo wrote:You've done it again, Da! Nice feast!

Since I've never done outer skirt steak, I'm wondering if/how it differs much from flap? Both seem to be striated, with some decent marbling. Is there a difference in texture? taste? both?

Geo

There is no comparison, it's like they were two different products entirely that look the same but you have to compare apples to apples and not say USDA Select Grade inner to USDA Choice outer.
Select Grade whether inner or outer is chewy, no matter what machine you run it through. the machine just makes for smaller chewy bits rather than whatever size you cut for final consumption.
Choice inner is a step up but after purchasing Choice outer, as I have previously Posted, we now use that for just a nice grilled steak it so tender and flavorful.-Dick

What Geo asked was how outer skirt compares to flap meat. I'd have to say that they're very much alike.

Just to throw a twist in here's an inner and outer pork skirt steak I cooked up a few weeks back after a butchering class at Butcher & Larder



I marinaded it in lemon juice, EVOO, thyme, rosemary, sage, and S+P, then grilled over a hot fire, followed by a bit of time smoking off the fire.



Turned out very well!