View Full Version : skirt steak

September 28th, 2008, 03:32 PM
what other than fajitas, can be prepared with skirt steak?

Kitchen Witch
September 28th, 2008, 08:07 PM
Skirt Steak
Skirt steaks have much more marbling than flank steaks and as a result, they are more juicy. The skirt steak is also known by the following names:

* Outside Skirt Steak
* Inside Skirt Steak
* Philadelphia Steak

You can fill, roll and slice - actually you can do anything you want with it.

Kitchen Witch
September 28th, 2008, 09:10 PM

1 1/2 lb. skirt steak
2 slices rye bread with seeds
1 lg. or 2 sm. pared McIntosh apples
1/2 tsp. garlic powder
1/4 tsp. ground mace
Tenderizing powder

Preheat oven to 350 degrees. Trim excess fat from skirt steak, tenderize with powder and mallet. Arrange in casserole on rack with ends hanging over edge, single layer. In a bowl cube bread into 1/2 inch cubes, dice apples into 1/2 cubes toss and mix with seasonings. Place in casserole in the middle of the steak, folding the ends over; secure with toothpicks. Place uncovered in oven for 20 minutes - until browned lightly, then cover tightly for additional 30 minutes. Serve sliced steak with the stuffing on the side, and a simple salad.

Kitchen Witch
September 28th, 2008, 09:17 PM

1 (2 lb.) flank steak
1 1/2 c. oil
3/4 c. soy sauce
1/2 c. wine vinegar
1/3 c. fresh lemon juice
1/4 c. Worcestershire sauce
2 tbsp. Dijon mustard
1 tbsp. pepper
1 lg. sprig parsley
1 clove garlic, crushed

Place steak in flat dish. Combine remaining ingredients and whirl in blender. Pour marinade over meat and refrigerate 12 to 24 hours, turning occasionally. Remove meat from marinade and grill or broil until well browned on outside, but pink inside. Cut meat diagonally into thin slices and arrange on bed of rice. 6 to 8 servings.

Kitchen Witch
September 28th, 2008, 09:19 PM

2 lb. skirt steak, cut in 3" strips
1 med. onion, cut in half & sliced
1 clove garlic, crushed
1/2 sm. bell pepper, sliced (optional)
1 (8 oz.) can tomato sauce
1 tsp. oil
1/2-1 c. water
Salt & pepper to taste

Fry skirt steak in oil until browned on both sides. Remove from skillet and let cool long enough to be able to pound on both sides. Then shred meat into narrow pieces.
In same skillet add onion, garlic and bell pepper; brown until limp. Add shredded meat. Mix well. Add tomato sauce and water. Stir and let simmer for 10 minutes. Add salt and pepper to taste, then simmer 20 minutes more.

Serve with corn tortillas, Spanish rice and refried beans. Hot peppers go well with this dish. Serves 6 generously.

Kitchen Witch
September 28th, 2008, 09:22 PM


4 cups flour
1/8 teaspoon salt
1 cups lard, chilled (3/4 lb) cut into inch cubes
8-10 tablespoons ice water
1 egg, beaten (for egg wash)


1 cup coarsely chopped white, yellow, or Swede (Rutabaga) turnips
2 cups finely diced lean boneless beef, top round or skirt steak. Flank would be good, too.
1 cup coarsely chopped onions
2 cups finely diced potatoes
1 tsp salt
1 tsp pepper

Preheat oven to 400 degrees F.
To make pastry, rub together flour and fat to make a coarse meal. Add 8 tablesppons ice water all at once. If dough crumbles, add more water. Refrigerate to rest one hour before rolling out.

Roll dough to a circle inch thick and cut into 6 inch rounds. Re-roll and scraps and cut into additional circles.

To prepare filling, cut ingredients into uniformly small pieces. It's important to have the potatoes and the meat cooked during the same time period since they will be cooking together, so cut to appropriately sized cubes to effect that end result.

Combine ingredients in a bowl to mix evenly. Put cup of the mixture into the center of a rolled out pastry.

Moisten pasty edges, fold in half, and crimp to seal. Place on a buttered baking sheet and brush lightly with egg wash. Make 2 slits in each pasty to allow steam to escape.

Bake at 400 degrees F 15 minutes, reduce heat and continue at 350 degrees F until golden.

Serve hot or cold.

Kitchen Witch
September 28th, 2008, 09:23 PM
also - grab your favorite Chicken Fried steak recipe and use skirt steak!