Which cut of beef and method is best? Skirt, Flank, Sirloin, etc. Marinated then grilled or not marinated at all, just S&P then grilled. If marinating, how long?
I’ll vote for:
OUTER skirt steak – inner is ok as well, but outer is more tender.
NO marinating – just an easy rub or easy seasoning.
Char grilled to rare/med rare.
There are quite a few recent threads on this, and people’s tastes are all over the map.
My opinion with steak is that less is more when dealing with tender cuts. I’d rather have the taste of the steak shine through. Tender, juicy, char grilled, rare skirt steak=carne asada for me.
Skirt steak, marinated and grilled to a rarish med rare… make sense?
Its the only steak I know. Not tenderized. Probably should tell your butcher what you plan to make if you don’t see it sold in the meat department already prepared.
Cilantro, white onion, garlic, red wine vinegar, vegetable or olive oil, and salt and cracked pepper.And smidge of Mexian Oregano (1 tsp)rubbed between the palms really well.
Do you serve the skirt steak sliced into strips for tacos? Or chop it up?
Grill on high heat, make sure to get a nice char.
Salt and pepper to taste.
Flat iron steak, marinated for about an hour in Cilantro, chopped onion, chopped garlic, lemon juice or red wine (not vinegar) salt, pepper, a splash of soy sauce. Mix enough marinade to cover the steak. Marinate in frig. one hour, flip it over after first half hour.
Grill, medium/medium rare, slice into strips (cross grain)
We have removed some unsatisfactory answers to terms and privacy.