LTHForum.com

This was some next level sh#t, my fiancé declaring it the best she's had there . . .
It is currently Sat May 25, 2013 3:53 am

All times are UTC - 6 hours




Post new topic Reply to topic  [ 49 posts ]  Go to page Previous  1, 2
Author Message
 Post subject: Re: skirt steaks
PostPosted: Tue Mar 27, 2012 4:38 pm 
Offline

Joined: Wed Mar 10, 2010 4:39 pm
Posts: 66
"you do need to have a copy of a business license and a tax id number."

. . . affiliation with a 501c 3 non-profit also qualifies. Membership terms can be read in full on their website.

Preparing the hangers into those different items isn't really complicated. There is a little trimming that needs to be done similar to a tenderloin. I leave the silverskin and other thin membranes on for the brief dry age to help protect the meat due to its small amount of covering fat. After trimming is complete, it is just cutting into various size pieces or grinding in my KitchenAid attachment to get a little more variety out of the four hangers that usually come in a package (each hanger ends up producing two "loins" of roughly 3/4 to 1 lb apiece). Similar to skirt and flank, cut across the grain and it turns out great.


Top
 Profile  
 
 Post subject: Re: skirt steaks
PostPosted: Thu Mar 29, 2012 2:27 pm 
Offline

Joined: Thu Jan 20, 2005 7:11 pm
Posts: 2829
Location: Montreal/Kansas City
Shopping in français can be pesky sometimes—I'm not entirely sure what to call a hanger. I suspect, but I don't know for sure, that it's what Up Here is called an "onglet". Can anyone help me out on this?

Geo

_________________
Sooo, you like wine and are looking for something good to read? Maybe *this* will do the trick! :)


Top
 Profile  
 
 Post subject: Re: skirt steaks
PostPosted: Thu Mar 29, 2012 3:04 pm 
Offline

Joined: Fri May 21, 2004 11:42 am
Posts: 5268
Location: Halfway between Taqueria la Oaxaquena and Smoque
Geo wrote:
Shopping in français can be pesky sometimes--I'm not entirely sure what to call a hanger. I suspect, but I don't know for sure, that it's what Up Here is called an "onglet". Can anyone help me out on this?

Geo


Yes, onglet = hanger.

_________________
Ed Fisher
my chicago food photos

RIP LTH.


Top
 Profile  
 
 Post subject: Re: skirt steaks
PostPosted: Thu Mar 29, 2012 3:16 pm 
Offline

Joined: Thu Jan 20, 2005 7:11 pm
Posts: 2829
Location: Montreal/Kansas City
Tnx Ed!

Geo

_________________
Sooo, you like wine and are looking for something good to read? Maybe *this* will do the trick! :)


Top
 Profile  
 
 Post subject: Re: skirt steaks
PostPosted: Tue May 08, 2012 4:28 pm 
Offline

Joined: Sat Feb 16, 2008 5:47 pm
Posts: 29
Location: NORTHSIDE CHICAGO
I just bought outer skirt for 6.49/lb at Tonys in Niles. I've never seen it there before I usually go to fresh farms for it. Haven't tried it yet but I am very excited about this find! I will report back.

FYI.. it said "skin on" on the label but the nice man behind the meat counter kindly cleaned it up for me.


Tony's Finer Foods
8900 Greenwood ave
Niles, IL

_________________
"Why, then the world's mine oyster, Which I with sword will open."
William Shakespeare


Top
 Profile  
 
 Post subject: Re: skirt steaks
PostPosted: Mon Sep 17, 2012 8:56 am 
Offline

Joined: Fri Jul 04, 2008 7:24 pm
Posts: 163
Hi -- Made some skirt steaks on the (indoor) grill on our stove last night. I should note that most of the steaks were on the thin side. I seasoned them beforehand with some garlic salt, regular salt, and pepper, and I took them off the grill when they were still a nice pink color. However, we found the meat to be tough. Did I need to marinate them beforehand? Was the grill heat too high? I welcome any suggestions. Thanks.


Top
 Profile  
 
 Post subject: Re: skirt steaks
PostPosted: Mon Sep 17, 2012 9:05 am 
Offline

Joined: Sat Jul 02, 2005 6:49 am
Posts: 2473
Location: Chicago - north side
rehorn wrote:
Hi -- Made some skirt steaks on the (indoor) grill on our stove last night. I should note that most of the steaks were on the thin side. I seasoned them beforehand with some garlic salt, regular salt, and pepper, and I took them off the grill when they were still a nice pink color. However, we found the meat to be tough. Did I need to marinate them beforehand? Was the grill heat too high? I welcome any suggestions. Thanks.

Skirt steak can often be tough (which I don't mind so much), but you can overcome much of that toughness by marinating.


Top
 Profile  
 
 Post subject: Re: skirt steaks
PostPosted: Mon Sep 17, 2012 9:09 am 
Offline

Joined: Fri Jul 04, 2008 7:24 pm
Posts: 163
Thank you!


Top
 Profile  
 
 Post subject: Re: skirt steaks
PostPosted: Mon Sep 17, 2012 9:35 am 
Offline

Joined: Thu Mar 22, 2007 7:31 am
Posts: 634
rehorn wrote:
Hi -- Made some skirt steaks on the (indoor) grill on our stove last night. I should note that most of the steaks were on the thin side. I seasoned them beforehand with some garlic salt, regular salt, and pepper, and I took them off the grill when they were still a nice pink color. However, we found the meat to be tough. Did I need to marinate them beforehand? Was the grill heat too high? I welcome any suggestions. Thanks.


All skirt steak is not alike, there is inner and outer as well as different USDA Grades. The skirt sold in Supermercardos is usually below choice and can be tenderized in the machines if you want but it will still be essentially tough and no amount of marination will help.
Purchase USDA Choice Outside Skirt for tender. Currently I get it from Fresh Farms and the price is much higher than afew years ago but they will cut and trim for you if you purchase the whole skirt and the quality is outstanding.-Dick


Top
 Profile  
 
 Post subject: Re: skirt steaks
PostPosted: Mon Sep 17, 2012 9:41 am 
Offline

Joined: Thu May 14, 2009 11:31 am
Posts: 88
budrichard wrote:
Currently I get it from Fresh Farms and the price is much higher than afew years ago but they will cut and trim for you if you purchase the whole skirt and the quality is outstanding.-Dick


Yep, unfortunately FF raised prices up to I believe $10.99/lb within the last year. Haven't seen it on sale once, and I don't believe you get a discount for buying an entire package anymore. Used to be around $6-7/lb.


Top
 Profile  
 
 Post subject: Re: skirt steaks
PostPosted: Mon Sep 17, 2012 10:03 am 
Offline
Moderator

Joined: Thu May 25, 2006 4:19 pm
Posts: 3464
rehorn wrote:
Hi -- Made some skirt steaks on the (indoor) grill on our stove last night. I should note that most of the steaks were on the thin side. I seasoned them beforehand with some garlic salt, regular salt, and pepper, and I took them off the grill when they were still a nice pink color. However, we found the meat to be tough. Did I need to marinate them beforehand? Was the grill heat too high? I welcome any suggestions. Thanks.


Did you slice them with the grain or against the grain?


Top
 Profile  
 
 Post subject: Re: skirt steaks
PostPosted: Mon Sep 17, 2012 10:04 am 
Offline

Joined: Sat Jul 02, 2005 6:49 am
Posts: 2473
Location: Chicago - north side
budrichard wrote:
rehorn wrote:
Hi -- Made some skirt steaks on the (indoor) grill on our stove last night. I should note that most of the steaks were on the thin side. I seasoned them beforehand with some garlic salt, regular salt, and pepper, and I took them off the grill when they were still a nice pink color. However, we found the meat to be tough. Did I need to marinate them beforehand? Was the grill heat too high? I welcome any suggestions. Thanks.


All skirt steak is not alike, there is inner and outer as well as different USDA Grades. The skirt sold in Supermercardos is usually below choice and can be tenderized in the machines if you want but it will still be essentially tough and no amount of marination will help.
Purchase USDA Choice Outside Skirt for tender. Currently I get it from Fresh Farms and the price is much higher than afew years ago but they will cut and trim for you if you purchase the whole skirt and the quality is outstanding.-Dick

Good point . . . I assumed inner based upon the toughness, although even outer can still be a little tough for some.


Top
 Profile  
 
 Post subject: Re: skirt steaks
PostPosted: Mon Sep 17, 2012 10:57 am 
Offline

Joined: Fri Jul 04, 2008 7:24 pm
Posts: 163
Darren72: I think we sliced it with the grain (i.e., along the lines in the meat).

We're amateurs, I take it? :D


Top
 Profile  
 
 Post subject: Re: skirt steaks
PostPosted: Mon Sep 17, 2012 11:19 am 
Offline
Moderator

Joined: Thu May 25, 2006 4:19 pm
Posts: 3464
rehorn wrote:
Darren72: I think we sliced it with the grain (i.e., along the lines in the meat).

We're amateurs, I take it? :D


An up-and-comer might be a better term. :) Yeah, try slicing against the grain next time. That makes a big difference with most cuts, but especially with skirt and flank steaks.


Top
 Profile  
 
 Post subject: Re: skirt steaks
PostPosted: Mon Sep 17, 2012 11:21 am 
Offline

Joined: Fri Jul 04, 2008 7:24 pm
Posts: 163
Will do. Thank you!

BTW -- anyone know a good book/cookbook that details some of the finer points of meat preparation?


Top
 Profile  
 
 Post subject: Re: skirt steaks
PostPosted: Mon Sep 17, 2012 12:28 pm 
Offline
Moderator

Joined: Thu May 25, 2006 4:19 pm
Posts: 3464
I have The Complete Meat Cookbook, which I like very much. There are a bunch of newer books on the market that are probably just as good, or better, or have a different focus (such as whole animal cooking). Hopefully others will recommend some of these.


Top
 Profile  
 
 Post subject: Re: skirt steaks
PostPosted: Mon Sep 17, 2012 12:49 pm 
Offline

Joined: Sun Oct 01, 2006 7:27 pm
Posts: 91
Location: Avondale
I recently made carne asada with the inner skirt from Cermak Produce and let them clean / run through the machine - on sale for $2.99 vs. $6.99 for outer. I marinated in a homemade mojo (tyler florence recipe) and it was a huge hit. I think the citrus helps as a tenderizer for this type of meat.

has anyone tried the outer skirt from Cermak? I was wondering if it was worth the difference in price


Top
 Profile  
 
 Post subject: Re: skirt steaks
PostPosted: Tue Sep 18, 2012 9:27 am 
Offline

Joined: Wed May 26, 2004 4:53 pm
Posts: 502
Location: Des Plaines (Des Trains?) & St Germain Wis
Binko wrote:
Darren72 wrote:
Slice against the grain.

This needs to be emphasized.

could not agree more.

I'm more than happy (as is the Mrs & any guests we entertain) w/the inner (or outer) skirt steak (not trimmed much & NOT run through the machine) from my local Supermercados.
gls wrote:
I marinated in a homemade mojo (tyler florence recipe)

I too use a mojo marinade (Goya if I'm too lazy to make my own)

_________________
I did absolutely nothing and it was everything I thought it could be.


Top
 Profile  
 
 Post subject: Re: skirt steaks
PostPosted: Wed Sep 19, 2012 7:40 am 
Offline

Joined: Fri Aug 12, 2005 2:27 pm
Posts: 1863
Location: Archer Heights
Sweet Willie wrote:

I'm more than happy (as is the Mrs & any guests we entertain) w/the inner (or outer) skirt steak (not trimmed much & NOT run through the machine) from my local Supermercados.


Yep. Same here. When I've bought skirt, it's been the regular stuff on sale at the local Pete's Market, Cermak Produce, or El Guero (all of which cater heavily to a Mexican clientele here.) I've never had any issues with tenderness as long as I slice against the grain. It tastes like the stuff I get at the local tacquerias.

Now, I will say this: even though it works well for me, there is a world of difference between a nice choice cut of skirt from Whole Foods or similar vs what I get at the local carniceria or supermercado. I like steaks, in general, medium rare or rarer, but the outer skirts I get from the supermercados tend just to be chewy. I cook those medium well, slice against the grain, and get better results (to my taste.) A high-quality skirt, though, medium rare is fine and delicious.

I remember my first time at Frontera, ordering the steak tacos. They came cooked with plenty of pink in the center and were absolutely amazing, but they tasted nothing like the steak tacos from the tacquerias I love, which tend to be cooked well-done and made from cheaper grades of skirt, usually.


Top
 Profile  
 
Display posts from previous:  Sort by  
Post new topic Reply to topic  [ 49 posts ]  Go to page Previous  1, 2

All times are UTC - 6 hours


Who is online

Users browsing this forum: No registered users and 4 guests


You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum

Search for:
Jump to:  
Powered by phpBB® Forum Software © phpBB Group