normstar Posted May 9, 2014 Report Posted May 9, 2014 These were awesome! My wife marinaded them with the Pioneer Woman skirt steak marinade (google it) an they were delicious. Here's the recipe:http://thepioneerwoman.com/cooking/2013/03/beef-fajitas/Hot mesquite fire cooked on the lower grate. This was the first time I cooked with the Lid Open. I wanted a good char on them and was afraid with the lid closed that they would cook too fast. It worked perfectly, about 3 minutes per side. 2
DennisLinkletter Posted May 9, 2014 Report Posted May 9, 2014 Those look great.. I'm a BIG FAN of the cut across the grain meats.. Tri Tips then flank, skirt, flat iron and hanger steaks. Dem be da beefy-est flavored meat on da cow! 1
Smokydave Posted May 9, 2014 Report Posted May 9, 2014 Looks wonderful. I remember when skirts were nice and cheap. Now they jacked the price up. We served them at a couple of dinner parties and everyone went nuts because of the flavor. You really can't find good steak nowadays with the same flavor as you can get from some skirts. 1
Porkchop Posted July 17, 2014 Report Posted July 17, 2014 Those look great.. I'm a BIG FAN of the cut across the grain meats.. Tri Tips then flank, skirt, flat iron and hanger steaks. Dem be da beefy-est flavored meat on da cow! man, i'm with you dennis! sirloin has always been my favorite for that reason... all those you mentioned, and i would add top round cut for LONDON BROIL... london broil and tri tips are such good, straight-up roasts for the grill. cook rare and slice thin across the grain... can't eat it fast enough... NORMSTAR - those are beeyoooteeful flank steaks! great char! did you get any pics of the plating?
