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Unread 01-28-2013, 06:37 PM   #8
somebody shut me the fark up.

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Join Date: 06-26-09
Location: San Leandro, CA
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If you can get one without the silverskin, that will help a lot. I cook it medium rare to medium, sometimes, if beer is involved. It is tasty stuff to me. I cut it on a double bias, to get it thin and across the grain. And yes to a citrus heavy marinade. Very hot fire, searing to char, flip, sear to char, you are there.

Here is a prime example of beer-involved skirt steak, but, it was very tender still

And more...
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
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