B-man picked that out as his meat choice for the week. But I already planned enchiladas, which will have leftovers, so I don't want another Mexican meal this week.

Can I use it for stroganoff? Or shredded for sandwiches?

Ag MD 84 said:

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korean marinade, grill, lettuce wrap or taco or with rice (and asian vegetables such as cucumber, carrot, green onions, jalapeno, radish, cabbage, red bell pepper, cilantro, crushed peanuts, sriracha, lime---take your pick)

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That sounds great

Thank you!

expresswrittenconsent said:

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If its thin you can tenderize with a mallet and make chicken fried steak.

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Not a fan of that, but Benny does like steak fingers.

CharlieBrown17 said:

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Marinade, sear on grill, slice and put on salad. Doesn't have to be Mexican/fajita seasoned

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And that can be healthy!

FtBendTxAg said:

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It's makes a fine standalone steak. Seriously. Very good cut.. Not a great cut if you want to cook it to ash, or eat very rare. Medium IMO is the best temp for a skirt. Typically I'm a medium rare guy for better cuts.


Takes almost any marinade or seasoning very well. My favorite is a garlicky chimichuri made with good olive oil

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I am not a steak person, but Benny likes his steaks medium rare.

Learning how to cook medium rare steaks has been a trip

The Asian direction is a good one. Vietnamese vermicelli bowls and Korean bulgogi would both be good.

Beef with broccoli
Mongolian beef
Pepper steak
Orange peel beef

Pretty much any type of stir fry

https://www.seriouseats.com/recipes/2012/06/chinese-american-beef-and-broccoli-with-oyster-sauce-recipe.html

https://www.seriouseats.com/recipes/2012/06/chinese-pepper-steak-stir-fried-beef-with-onions-peppers-and-black-pepper-sauce-recipe.html

https://www.jocooks.com/recipes/instant-pot-mongolian-beef/

The last recipe is an instant pot recipe if you have one.

Ag MD 84 said:

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korean marinade, grill, lettuce wrap or taco or with rice (and asian vegetables such as cucumber, carrot, green onions, jalapeno, radish, cabbage, red bell pepper, cilantro, crushed peanuts, sriracha, lime---take your pick)

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Came here to post something similar. You can marinate in bulgogi and slice thin for lettuce wraps, or put it on rice.

Max Power said:

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An additional couple of notes on skirt steak. Since it's super thin make sure to get it as dry as possible before cooking or you won't be able to get a good sear on it before it's done. Skirt is the one cut of beef that I make sure to have some sort of sugar in the marinade because that helps a lot with getting a good sear on a short cook.

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That is a really nice tip and nothing that would have ever occurred to me.

Appreciate it

One weird but very tasty use was making shredded beef with some leftover skirt steak.

-Take a cast iron, sear it off real good, pull out set aside. Brown onion, shallot and garlic in a bit of oil in the cast iron Dutch oven.
-Add in 1 to 2 tbsp of Chipotle chili powder and or ancho chili powder and combine until onion mixture incorporate.
-Pour in enough strained or pulverized tomatoes to cover veg and scrape bottom with wooden spoon to loosen any bits on bottom.
-add 1/2 cup of beef broth or some of your favorite beer to help deglaze further. Id you used a ton of veggies then you'll need more of the broth or beer. You want the sauce to be thick enough to coat back of spoon.
-Carefully taste then salt and pepper.
-add skirt steak back in and push down to make sure it is partially covered by vegetable and pepper sauce.
-cover Dutch over, place in oven at 275 to 325 and cook until the meat shreds easily with a fork.
-either put in enchiladas, quesidillas, or do some tacos.