In this video I will show you how to trim, marinade, grill and properly cut skirt steak................ (Also known as Churrasco, Carne Asada, Entraña )
The thing is, he cut that with the grain. The grain runs the short way, a bit diagonally on a skirt steak and he sliced exactly with the grain. Youcan see the grain of the meat that he cut.
Looks amazing! Found your video because hubby and I are having skirt steak tonight and this is our first time cooking it. We’ve had it while in Miami multiple times and it has become my favorite cut of beef. Your method looks straight forward, easy to follow and I can hardly wait for dinner! 😃🫶🏻
A few things: If you marinate with acid (e.g. orange juice, vinegar, pineapple), you really don't want to go beyond a few hours or you risk parts of the meat turning mushy. Always cut against the grain (not what the he did). The whole "let the meat rest so the juices redistribute" is hog wash. Keep a temp probe in the meat, pull it off the heat when 5-10 degrees below your target temp and then cut it as soon as it hits your target temp.
Hello there, sorry for the late response but yes! this cut has so much fat, but the good one, that even a well done skirt steak is not bad. I also like that since most of the times the skirt steak has different thicknesses through out the meat you are actually getting many types of dunness from one piece of meat. Thank you so much for commenting, cheers and keep on grilling!
Mi hermano lo hiso una vez hechandole coca cola y dejandolo dentro de la coca cola por horas, luego lo sacó y sasonó con sal y pimienta y eso quedó supremamwnte delicioso.. me imagino que si le hubiese hechado el sasón cubano que mostraste en el video hibiese quedado mucho mas rico😁😋😋 el churrasco es mi carne de res favorita
I really like your videos and the way you film them and you cook things that I love to eat and I’ve learned from your channel keep doing what you’re doing I’ll share your channel I’m not sure why you don’t have 100s of thousands of subscribers like some other channels who grill and they don’t do as good of a job so good luck I’ll keep watching and hopefully this spreads
Wow Newport Beach, your comments really mean a lot to me. What I try to do ALWAYS is to provide as much information as possible but also keeping it short and to the point. I am glad you like the videos. If you ever try to do this recipe, please make sure that the skirt steak you purchase is an outer skirt steak and that it is at least about 1/2 inch because if it's too thin the marinade may be too strong for the thinner portion of the meat. Cheer brother and keep on grilling, your comment made my day! Thank you!
Hey Bill, thank you so much. I really appreciate your comments. Grilling and BBqing is awesome man, you will never run out of things to cook or experiment with. There is just too many things you can do and no matter what type of grill you own. Thanks for subscribing, I will be posting my next video shortly, Cheers and keep on grilling!
Thank you so much Louis for sharing this recipe. Your explanations and demonstrations are so great. I tried this and it was a great hit with my family.! Everyone kept complimenting how delicious the steak was! I subscribed and look forward trying your other recipes!
Thank you for commenting Drunken BBQ, yes, I (100 percent) agree, nothing better than cooking over flames and having a cold one. You have some really cool videos on your channel. I want to try doing the Lollipop Chicken! I know I don't need to tell you this because you live by this law, but, keep enjoying life and keep on grilling! Cheers!
Thank you Ethan, I really appreciate it! If you try this recipe please be sure that the skirt steak you buy is at least 3/4 to an inch thick because if the piece of meat is too thin the marinade can be too strong for it. Sometimes the Will askl you a paper thin piece. When buying the skirt steak I recommend trying to buy the thickest cut the butcher or supermarket has to offer. If you have a piece that comes a thick part and skinny part I usually marinade the thick piece and just apply salt to the thin piece. Cheers and keep on grilling!
Thanks for the positive feedback, I really appreciate it. I now serve skirt steaks for friends and family with Chimmi churri sauce and OMG its a game changer. It just brings it to another level. Cheers and Keep on Grilling!!!!
Thank you Steve, I appreciate it. I have not tried to "Caveman" style grill skirt steaks but MAN, it sounds really good. I've only tried it with NY strips and this was a while back. I will definitely give it a try. These skirt steaks can handle that extreme heat too. I will let you know. Thanks again!
Thanks for commenting! Well for a skirt steak you can grill it to your liking. I usually take it out when I start to see it shrink or at 145. Keep in min that the skirt steak has different thicknesses on the meat. Usually the ends can be skinner so it will cook faster. Its great for gettogethers because when you cut the meat the ones that like it more well done can have the skinny ends and the ones that like it more medium can eat the thicker part. Also, even if you like your meat closer to rare, it does not matter if you over cook the meat because even if its cooked over 145 or the meat is higher on that temperature it will still be tender and juicy. Its a very forgiving piece of meat and just different than eating a NY strip or something like that. 145 on a NY strip is different than 145 on a skirt steak. All the intermuscular fat that it has makes it hard not be tender and juicy no matter at what temperature you cook it, obviously as long as you don't straight up burn it.
Thanks again for commenting, I would say not more than 5 minutes. 5 Minutes is good. A skirt steak can become rubbery if you eat it cold or room temperature because of the fat. I pretty much grill it and eat it immediately. It will not dry up like other cuts. Also since its thin you dont have to rest it for much. Resting is usually more for like a thick steak. I hope this helps, cheers.
Hello Ralph, you are right, I should have mentioned the resting time on the video. I would rest the meat for 5 to 10 minutes on a cooling rack. If you don't have a cooling rack, on wood or a cutting board. I would not recommend to cool on foil because It may pass your target temp. Thanks for commenting. Cheers and keep on grilling!
Hey Juan thanks for replying. If you try this marinade you will def like it, just make sure you give it time to marinade, that the skirt steak is not too thin and that it is an outside skirt. When the skirt is too thin I just apply salt. My mother in law is from Uraguay and she makes a mean Chimmichirri, the combination of the marinated skirt steak and a really good chimmi churri will definitely change your life. Cheers and good luck!
Hey Chris thanks for commenting. Yeah it can be a bit costly but if you do it right it will definitely be worth it. 100 percent! Cheers and keep on grilling!
@@grillingwithpitarqui2457 my friend who gave me a taste from the barbecue said it was Skirt steak. So I was at the store and asked for one. The two are different. The taste was different. His tasted better. I cooked mine on cast iron in the house while his was outside on a grill. I told him I paid $20 and he paid twice that. He told me just salt & pepper but his tasted better for sure. I just now ate 1/2 and it was good but not as good as his. I have to assume his was outside. I didn’t know anything about Skirt Steak so I just got what the guy pointed out to me. I think this was in my budget anyway. Now I know why my neighbor gave me a little piece…LOL
@@ChrisJohnson-ht3gx Hey Chris, yes you are 100 percent correct! His tasted better because it must of been an Outter skirt steak. The outter skirt steak is a better cut of meat. Way more tender. When you go to the Supermarket or butcher the outter is not as wide as the inner one. Since the inner cut is tougher, they tend to do different methods to tenderize it. When I started grilling skirt steaks I also bought the inner cut not knowing the difference. It gets tricky too because in many Supermarkets they do not say inner or outter on the packaging. Eventually you will be able to know if its inner or outter by just looking at it. Skirt steaks used to be dirt cheap, but now that it is more popular and they served it at many restaurants its now very expensive. Its kind of like when the lobster was considered being the cockroach of the sea so no one wanted it but now super expensive, lol. Anyway, I wanted to let you know that the marinade that I have on the video has to be for a piece that is about 3/4 to an inch thick because if the piece you buy is too thin the flavor can be strong. Sometimes I just salt and pepper it, like your neighbor and yes, it is just as good. One day you should marinade it, make sure its an outter cut, bbq it or cook it on the cast iron and have your neighbor try it and let me know what you think. Thanks again for commenting Chris, good luck!
The thing is, he cut that with the grain. The grain runs the short way, a bit diagonally on a skirt steak and he sliced exactly with the grain. Youcan see the grain of the meat that he cut.
i know right... he tells us to cut against the grain, and he in the video cuts with the grain... come on...
Looks amazing! Found your video because hubby and I are having skirt steak tonight and this is our first time cooking it. We’ve had it while in Miami multiple times and it has become my favorite cut of beef. Your method looks straight forward, easy to follow and I can hardly wait for dinner! 😃🫶🏻
Komodo grill I want one of those
A few things: If you marinate with acid (e.g. orange juice, vinegar, pineapple), you really don't want to go beyond a few hours or you risk parts of the meat turning mushy. Always cut against the grain (not what the he did). The whole "let the meat rest so the juices redistribute" is hog wash. Keep a temp probe in the meat, pull it off the heat when 5-10 degrees below your target temp and then cut it as soon as it hits your target temp.
Grew up using the poke test. Love love love skirt steak.
I just discovered this cut and love it. I noticed that even though it looks well done it still retains all that goodness of juices and flavor
Hello there, sorry for the late response but yes! this cut has so much fat, but the good one, that even a well done skirt steak is not bad. I also like that since most of the times the skirt steak has different thicknesses through out the meat you are actually getting many types of dunness from one piece of meat. Thank you so much for commenting, cheers and keep on grilling!
Ola -- Well done Sir... Im gonna give it try!
Bro..the way you say "meat" is making me hungry. Lol im using this recipe for friends this weekend
Mi hermano lo hiso una vez hechandole coca cola y dejandolo dentro de la coca cola por horas, luego lo sacó y sasonó con sal y pimienta y eso quedó supremamwnte delicioso.. me imagino que si le hubiese hechado el sasón cubano que mostraste en el video hibiese quedado mucho mas rico😁😋😋 el churrasco es mi carne de res favorita
I really like your videos and the way you film them and you cook things that I love to eat and I’ve learned from your channel keep doing what you’re doing I’ll share your channel I’m not sure why you don’t have 100s of thousands of subscribers like some other channels who grill and they don’t do as good of a job so good luck I’ll keep watching and hopefully this spreads
Wow Newport Beach, your comments really mean a lot to me. What I try to do ALWAYS is to provide as much information as possible but also keeping it short and to the point. I am glad you like the videos. If you ever try to do this recipe, please make sure that the skirt steak you purchase is an outer skirt steak and that it is at least about 1/2 inch because if it's too thin the marinade may be too strong for the thinner portion of the meat. Cheer brother and keep on grilling, your comment made my day! Thank you!
I just got into BBQ and this channel popped up. Great content; Just subscribed and looking forward to more videos!
Hey Bill, thank you so much. I really appreciate your comments. Grilling and BBqing is awesome man, you will never run out of things to cook or experiment with. There is just too many things you can do and no matter what type of grill you own. Thanks for subscribing, I will be posting my next video shortly, Cheers and keep on grilling!
Made this for my family it was delicious! Thanks
Very nice, thank you for commenting! I really appreciate it. Cheers and keep on grilling!
Once again a l clear and very understanding video thank you.
You are very welcome Pual, I really appreciate it. Hope you and the family are doing well. Thanks for supporting the channel. Keep on grilling Pual!
Thank you so much Louis for sharing this recipe. Your explanations and demonstrations are so great. I tried this and it was a great hit with my family.! Everyone kept complimenting how delicious the steak was! I subscribed and look forward trying your other recipes!
Awesome thank you, this comment made my day and night. Cheers and keep on grilling!
Just found this video man this guy is a G
Thanks for commenting! I really appreciate it! Cheer my friend and keep on grilling!!!!!
I love skirt steak. Cooking over flames is the best🔥🎉👍
Thank you for commenting Drunken BBQ, yes, I (100 percent) agree, nothing better than cooking over flames and having a cold one. You have some really cool videos on your channel. I want to try doing the Lollipop Chicken! I know I don't need to tell you this because you live by this law, but, keep enjoying life and keep on grilling! Cheers!
@@grillingwithpitarqui2457 Thanks for your support, keep on grilling and drop me a line when ever you want.
Se ve delicioso todo, casi como se ven mis asados! 😉
Jajajaja que fue maestro? Todo bien? Espero que estén todos bien, y la familia, un abrazo hermano!
Great video. Thank you
Thank you Ethan, I really appreciate it! If you try this recipe please be sure that the skirt steak you buy is at least 3/4 to an inch thick because if the piece of meat is too thin the marinade can be too strong for it. Sometimes the Will askl you a paper thin piece. When buying the skirt steak I recommend trying to buy the thickest cut the butcher or supermarket has to offer. If you have a piece that comes a thick part and skinny part I usually marinade the thick piece and just apply salt to the thin piece. Cheers and keep on grilling!
Awesome! Nice marinade...Wouldn't against the grain have been the other way? ✌✌🔥🔥
Great video.
Thanks for the positive feedback, I really appreciate it. I now serve skirt steaks for friends and family with Chimmi churri sauce and OMG its a game changer. It just brings it to another level. Cheers and Keep on Grilling!!!!
Nice video. Have you ever tried putting the skirt steak directly on the coals? 1-1.5 minute a side and foil rest for 10 mins is perfect.
Thank you Steve, I appreciate it. I have not tried to "Caveman" style grill skirt steaks but MAN, it sounds really good. I've only tried it with NY strips and this was a while back. I will definitely give it a try. These skirt steaks can handle that extreme heat too. I will let you know. Thanks again!
🔥
Thanks for the comment, I really appreciate it. Sorry for the late response, this must of slipped between the cracks. Cheers and keep on grilling!
Hey bro
Come back and post new videos!
We’re waiting u ❤️
what is your suggested temperature of the meat to indicate it is done?
Thanks for commenting! Well for a skirt steak you can grill it to your liking. I usually take it out when I start to see it shrink or at 145. Keep in min that the skirt steak has different thicknesses on the meat. Usually the ends can be skinner so it will cook faster. Its great for gettogethers because when you cut the meat the ones that like it more well done can have the skinny ends and the ones that like it more medium can eat the thicker part. Also, even if you like your meat closer to rare, it does not matter if you over cook the meat because even if its cooked over 145 or the meat is higher on that temperature it will still be tender and juicy. Its a very forgiving piece of meat and just different than eating a NY strip or something like that. 145 on a NY strip is different than 145 on a skirt steak. All the intermuscular fat that it has makes it hard not be tender and juicy no matter at what temperature you cook it, obviously as long as you don't straight up burn it.
How long do you let it rest after taking it out of the grill?
Thanks again for commenting, I would say not more than 5 minutes. 5 Minutes is good. A skirt steak can become rubbery if you eat it cold or room temperature because of the fat. I pretty much grill it and eat it immediately. It will not dry up like other cuts. Also since its thin you dont have to rest it for much. Resting is usually more for like a thick steak. I hope this helps, cheers.
What was the rest time? Did you rest them in foil?
Hello Ralph, you are right, I should have mentioned the resting time on the video. I would rest the meat for 5 to 10 minutes on a cooling rack. If you don't have a cooling rack, on wood or a cutting board. I would not recommend to cool on foil because It may pass your target temp. Thanks for commenting. Cheers and keep on grilling!
Sitting here waiting for a marinade to change my life 💀
Hey Juan thanks for replying. If you try this marinade you will def like it, just make sure you give it time to marinade, that the skirt steak is not too thin and that it is an outside skirt. When the skirt is too thin I just apply salt. My mother in law is from Uraguay and she makes a mean Chimmichirri, the combination of the marinated skirt steak and a really good chimmi churri will definitely change your life. Cheers and good luck!
Inside Skirt cost me $20 for one pound. Wow!
Hey Chris thanks for commenting. Yeah it can be a bit costly but if you do it right it will definitely be worth it. 100 percent! Cheers and keep on grilling!
@@grillingwithpitarqui2457 my friend who gave me a taste from the barbecue said it was Skirt steak. So I was at the store and asked for one. The two are different. The taste was different. His tasted better. I cooked mine on cast iron in the house while his was outside on a grill. I told him I paid $20 and he paid twice that. He told me just salt & pepper but his tasted better for sure. I just now ate 1/2 and it was good but not as good as his. I have to assume his was outside. I didn’t know anything about Skirt Steak so I just got what the guy pointed out to me. I think this was in my budget anyway. Now I know why my neighbor gave me a little piece…LOL
@@ChrisJohnson-ht3gx Hey Chris, yes you are 100 percent correct! His tasted better because it must of been an Outter skirt steak. The outter skirt steak is a better cut of meat. Way more tender. When you go to the Supermarket or butcher the outter is not as wide as the inner one. Since the inner cut is tougher, they tend to do different methods to tenderize it. When I started grilling skirt steaks I also bought the inner cut not knowing the difference. It gets tricky too because in many Supermarkets they do not say inner or outter on the packaging. Eventually you will be able to know if its inner or outter by just looking at it. Skirt steaks used to be dirt cheap, but now that it is more popular and they served it at many restaurants its now very expensive. Its kind of like when the lobster was considered being the cockroach of the sea so no one wanted it but now super expensive, lol. Anyway, I wanted to let you know that the marinade that I have on the video has to be for a piece that is about 3/4 to an inch thick because if the piece you buy is too thin the flavor can be strong. Sometimes I just salt and pepper it, like your neighbor and yes, it is just as good. One day you should marinade it, make sure its an outter cut, bbq it or cook it on the cast iron and have your neighbor try it and let me know what you think. Thanks again for commenting Chris, good luck!
Inside skirt steak is Terrible! Tough, chewy, covered in fat.
Outside Skirt Steak is what you want!
Remind me not to watch your video on how to cut against the grain
this guy has no idea what cut across the grain means, Do not do what he just did.