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Now Looking For Opinions For GF Skirt Steak

post #1 of 24
Thread Starter 

This is the meat-

 

This is the book on advice I followed ...8+ hour marinade in unfiltered olive oil.   This crazy Jaccard tenderizer (horrors) that I used for the first time...

 

 

 

I cooked it on an Iron skillet on an induction burner two ways....in sections ~ 1) 4" long whole and 2) very thin sliced.  The thin sliced I cooked for about 40 seconds total and the sections slightly more.

 

I removed from heat and let rest.. It was very good but still very slightly tough....

 

Grass Fed Beef...:crazy:   Opinions

post #2 of 24

This beef cut we call it "entraña" in Argentina. Its the outer part of the diaphragm. Very rarely it comes out tender. It has to be from a very young veal. There is a membrane in the cut. If we're going to open grill it, we let the membrane there, like here:

 

 

If we're short of time, and specially when we pan grill the cut, we take the membrane out, like here;

 

 

Looks great and juicie, but it was not so tender.

Of course, the metallic tenderizer you're using is an abomination to us. 

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #3 of 24
Thread Starter 

As a OCD minimalist and purist I get it but ...I dont get it!

 

"the metallic tenderizer you're using is an abomination"

 

Why..... because it tenderizes tough grass fed meat.....

 

My cut was pretty rough...poorly cut, uneven....

 

Do you ever use the EVOO unfiltered marinde method.....

 

:laser:

post #4 of 24
Quote:
Originally Posted by takingstock View Post
 

As a OCD minimalist and purist I get it but ...I dont get it!

 

"the metallic tenderizer you're using is an abomination"

 

Why..... because it tenderizes tough grass fed meat.....

 

My cut was pretty rough...poorly cut, uneven....

 

Do you ever use the EVOO unfiltered marinde method.....

 

:laser:

It was kind of a a joke. But in fact, you do not need to artificially tenderize good quality meat. I'm giving you my absolution.

Never used 8 hours EVOO marinade ever in my life.

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #5 of 24

This cut of meat, would it be also called hanger steak in America?

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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post #6 of 24

Hanger and skirt are not exactly the same. Also there are two skirts, an inside and an outside. The one in the original picture looks to be an inside skirt. When you slice it after cooking, it should be plenty tender if you slice it thinly on bias across the grain.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #7 of 24

I'm flabbergasted, I've never had what I could possibly consider a tough skirt steak.  I have only ever pan seared them.  It is noticeably firmer than petite sirloin or ribeye, about like tip steak to my sensibilities.

 

 

Rick

post #8 of 24
@ordo, i didn't think y'all liked beef with red in it down there?
post #9 of 24
What's the point of the olive oil?
post #10 of 24
Thread Starter 

I am not a chef and have no training but I have a passion for home cooing and have done it all my life.  My purpose here is to learn.

 

We try to eat and use local meat sources... with beef grass fed is key.  As I have stated previously I would use to get my meat from Costco and there were no problems.

 

The GF stuff is a whole different animal :rolleyes: and I find it very challanging to cook properly.  It is lean, cooks faster, is unforgiving and not infrequently slightly tough. If anyone states otherwise I just do not believe them.

 

In addition we eat mostly loosely following the "Paleo Diet" which adds another challange.

 

This book claims the UNFILTERED OLIVE OIL has enzymes that help make the meat more tender.

 

post #11 of 24
Thread Starter 
Quote:
Originally Posted by Rick Alan View Post
 

I'm flabbergasted, I've never had what I could possibly consider a tough skirt steak.  I have only ever pan seared them.  It is noticeably firmer than petite sirloin or ribeye, about like tip steak to my sensibilities.

 

 

Rick

was it grass fed?

post #12 of 24
Thread Starter 
Quote:
Originally Posted by ordo View Post
 

It was kind of a a joke. But in fact, you do not need to artificially tenderize good quality meat. I'm giving you my absolution.

Never used 8 hours EVOO marinade ever in my life.

Yes I got that it was a little humor but if it is fact that GF beef tends to be tougher and if there is something out there that can help solve this problem then I open to trying it...even if it is a chef sin. 

 

"Very rarely it comes out tender."

 

Really enjoyed the video.  I noticed that you did not thin cut it across the grain....curious.

 

It is difficult to cut good cuts of local well butchered beef around here.

post #13 of 24

You know something takingstock? You're making me think in this cut and some possible variants. It should be perfect for a long braising. This guy is making a rolled entraña:

 

 

And you may like this innovative way of cooking skirt between hot bricks.. It's a TV show, sorry, and they talk too much and do not show the finished dish, but you get the point.

 

 

 

Grande: yes we like bloody red meat!

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #14 of 24

All right, didn't now about the GF stuff.

 

I know what one of our regular would say, sous vide.  128deg F for 3 days as I understand.  If GF is gong to constantly have this problem for you then it's worth the investment.

 

 

Rick

post #15 of 24
Thread Starter 
Quote:
Originally Posted by ordo View Post
 

You know something takingstock? You're making me think in this cut and some possible variants. It should be perfect for a long braising. This guy is making a rolled entraña:

 

 

And you may like this innovative way of cooking skirt between hot bricks.. It's a TV show, sorry, and they talk too much and do not show the finished dish, but you get the point.

 

 

 

Grande: yes we like bloody red meat!

I need the English sub-titled version....:crazy:

post #16 of 24
Thread Starter 
Quote:
Originally Posted by Rick Alan View Post
 

All right, didn't now about the GF stuff.

 

I know what one of our regular would say, sous vide.  128deg F for 3 days as I understand.  If GF is gong to constantly have this problem for you then it's worth the investment.

 

 

Rick

Hate to say it and hate to add another appliance but this is what I'm also thinking.

 

THX

post #17 of 24

Love the guy using the cheap stamped stainless blade in the video to stir things up in a glass bowl.

 

 

Rick

post #18 of 24
I see the unfilteted bit, but, oil by itself shouldn't do anything; oil really just acts to transfer flavors from other ingridients in the marinade. So, are you just using olive oil?
A lot of GF beef on the market where i live (washington state) is dairy cow; kind of automatixally callibg the quality of the meat into question. Grass fed is one of those labels that"s easy for producers to abuse. Not saying thats the case in your case; i just can't afford to eat my concious when the product isn't as good. My 2¢. Never used tenderizers; i asked about it on here and was told it wasn't worth the result.
post #19 of 24
Thread Starter 
Quote:
Originally Posted by Grande View Post

I see the unfilteted bit, but, oil by itself shouldn't do anything; oil really just acts to transfer flavors from other ingridients in the marinade. So, are you just using olive oil?
A lot of GF beef on the market where i live (washington state) is dairy cow; kind of automatixally callibg the quality of the meat into question. Grass fed is one of those labels that"s easy for producers to abuse. Not saying thats the case in your case; i just can't afford to eat my concious when the product isn't as good. My 2¢. Never used tenderizers; i asked about it on here and was told it wasn't worth the result.

Well the book claims that the enzymes in the unfiltered help tenderize the meat.

Beef guy seems to be the real deal....Macon GA.

post #20 of 24

Other vegetal tenderizers are papaya and kiwi. It's a shame to waste EVOO that way...

Or you can beat the hell out of that skirt.

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
Reply
post #21 of 24
Nice, right from the rancher. Watch out for cooking skirt too rare, that will also keep it tough- needs to cook out a bit. How are you cutting it after its cooked? Cook the sections, then try slicing them across the grain, see if that helps.
Looks pretty much like you have the whole skirt there, so i don't know about how roughly cut it is, but ranchrr cut is probably a little less neat than costco cut. Also your rancher will sell from the cows he gets instead of having wieght/condition specs for what they use, that will affect the size and shape of what you get, too.
Keep us posted if you try again! Remember that it won't be a loin cut no matter what you do.
@ordo can't wait to get home from work and check out those videos!
post #22 of 24


In NY they are sometimes called Romanian Tenderloins. If not cooked and cut correctly you are better off with a  shoe sole. Jaquart them and marinate if possible. The one shown does not seem to be cut correctly.

 

 

 

P/S Or go to your local OUTACK and ask if you can buy some Pappain from them

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #23 of 24
Thread Starter 

I cooked it on an Iron skillet on an induction burner on med. to high heat two ways-

 

1.) In whole sections ~ 4" long cut with the grain. After cook sliced very thin sliced across the grain...cooked ~ 60 sec. total.

 

2.) Very thin sliced across the grain then cooked....cooked ~ 40 sec total.

 

This stuff is very thin.

 

I removed from heat and let rest.. It was very good but still very slightly tough....

 

I appreciate the discussion. 

post #24 of 24
Thread Starter 

All of Rocking Chairs GF meat is aged 14 to 21 days.

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