skirt steak on the grill
Cooking skirt steak indoors?
I have a bunch of skirt steak in the freezer that I would love to use up so I have more room. Anyway, we usually cook it on the grill, but it’s winter and way too cold to use the grill. So is there any way I could cook it indoors and have it still taste good? I’ve tried pan frying and broiling but it always turns out too tough and chewy. I have a George Foreman grill would that work? Any other suggestions?
Wow — visited my favorite site for recipes and advice, but all I could find were recipes that called for grilling. Well, here’s one that might help. If you want something a little different, you might want to look on the site and search for Flat Iron Steak, that cut of beef had lots more recipes to choose from vs. the Skirt Steak.
If you plan to use your George Foreman, I would suggest marinating the steak at least overnight, and be sure to rinse the marinade from the steaks before cooking. Our George Foreman always burns if the cooked item has been marinated.
Grilled or Fried Skirt Steak
2 pounds beef skirt steak
2 tablespoons lemon juice
1/3 cup prepared spicy brown mustard
1 pinch salt and pepper to taste
1 cup blue cheese dressing (optional)
In a small bowl, stir together the lemon juice and mustard. Trim away most of the fat from the steaks, and rub with the mustard marinade. Place into a resealable bag, and marinate in the refrigerator for at least 1 hour, and up to 24 hours.
Preheat a grill or large skillet for medium-high heat.
Grill or fry steaks for about 5 minutes per side, or to your desired degree of doneness. Remove from the heat, and let the meat rest for 5 to 10 minutes to let the juices settle. Cut each steak along the grain into 3 or 4 pieces. Serve with blue cheese dressing.
Shrimp and Skirt Steak on the Grill
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