Now Looking For Opinions For GF Skirt Steak

Discussion in 'Food & Cooking' started by takingstock, Jul 3, 2014.

  1. takingstock

    takingstock

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    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.../img/vbsmilies/smilies/crazy.gif    Opinions
     
    Last edited: Jul 3, 2014
  2. ordo

    ordo

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    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. 
     
    Last edited: Jul 4, 2014
  3. takingstock

    takingstock

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    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.....

    /img/vbsmilies/smilies/laser.gif
     
  4. ordo

    ordo

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    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.
     
  5. kokopuffs

    kokopuffs

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

    cheflayne

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    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.
     
  7. rick alan

    rick alan

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    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
     
  8. grande

    grande

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    @ordo, i didn't think y'all liked beef with red in it down there?
     
  9. grande

    grande

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    What's the point of the olive oil?
     
  10. takingstock

    takingstock

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    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 /img/vbsmilies/smilies/rolleyes.gif  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.

     
  11. takingstock

    takingstock

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    was it grass fed?
     
  12. takingstock

    takingstock

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    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.
     
  13. ordo

    ordo

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    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!
     
  14. rick alan

    rick alan

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    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
     
  15. takingstock

    takingstock

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    I need the English sub-titled version..../img/vbsmilies/smilies/crazy.gif
     
  16. takingstock

    takingstock

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

    THX
     
  17. rick alan

    rick alan

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

    Rick
     
  18. grande

    grande

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    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.
     
  19. takingstock

    takingstock

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


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

     
  20. ordo

    ordo

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    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.