Skirt Steak Burger Disappointment

Vision · 01-30-2012, 09:02 PM

I like skirt steaks and over the weekend decided to see what a burger made of skirt steak would taste like. Of course I expected it to have roughly the same flavor. Unfortunately it was bland and made an average burger.

Any thoughts on why ground skirt steak would lose it's flavor?

Boshizzle · 01-30-2012, 09:04 PM

Fat, it needed more fat.

Vision · 01-30-2012, 09:11 PM

I get that fat is flavor but, it was ground whole with fat on it. Why would the steak taste great grilled whole, but be somewhat tasteless ground?

buffalotom · 01-30-2012, 09:12 PM

I have found that skirt generally needs a marinade which not only tenderized it but also added flavor. I have never thought of grinding it. It is a very lean cut.

Boshizzle · 01-30-2012, 09:16 PM

80/20 lean to fat minimum.

smokeyokie · 01-30-2012, 09:16 PM

Quote:

Originally Posted by buffalotom

I have found that skirt generally needs a marinade which not only tenderized it but also added flavor. I have never thought of grinding it. It is a very lean cut.

Right on!!! skirt steak loves marinade that is why it is so good for fajitas, I marinate mine 24 to 36 hrs before I cook them.... then they are awesome, when they stand alone they are lacking

MilitantSquatter · 01-30-2012, 09:26 PM

a lot of the gourmet blends that became the hot trend over the past few years in the big cities/high end restaurants are generally a blend of high quality (ex. prime, dry aged etc) chuck, brisket, short rib, and skirt steak...

I think the key is the right proportions to get best of both flavor & fat content

01-30-2012, 09:02 PM	#1
Vision is one Smokin' Farker Join Date: 09-11-11 Location: Baltimore, Maryland Downloads: 0 Uploads: 0	Skirt Steak Burger Disappointment I like skirt steaks and over the weekend decided to see what a burger made of skirt steak would taste like. Of course I expected it to have roughly the same flavor. Unfortunately it was bland and made an average burger. Any thoughts on why ground skirt steak would lose it's flavor?

01-30-2012, 09:04 PM	#2
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia Downloads: 0 Uploads: 0	Fat, it needed more fat. __________________ Jambo Pit - UDS - Lang 60 (Sold) 18.5" & 22.5" Weber Kettles - Smokey Joe and Mini-WSM - Bubba Keg - #2 La Caja China Chargriller Outlaw Impeccably Accurate BLACK & RED Thermapens KCBS CBJ Operation BBQ Relief Founding Member I am Obsessive Compulsive about BBQ. Google it.

01-30-2012, 09:16 PM	#5
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia Downloads: 0 Uploads: 0	80/20 lean to fat minimum. __________________ Jambo Pit - UDS - Lang 60 (Sold) 18.5" & 22.5" Weber Kettles - Smokey Joe and Mini-WSM - Bubba Keg - #2 La Caja China Chargriller Outlaw Impeccably Accurate BLACK & RED Thermapens KCBS CBJ Operation BBQ Relief Founding Member I am Obsessive Compulsive about BBQ. Google it.

01-30-2012, 09:26 PM	#7
MilitantSquatter Moderator Join Date: 09-17-05 Location: soon to be in Mooresville, NC Downloads: 0 Uploads: 0	a lot of the gourmet blends that became the hot trend over the past few years in the big cities/high end restaurants are generally a blend of high quality (ex. prime, dry aged etc) chuck, brisket, short rib, and skirt steak... I think the key is the right proportions to get best of both flavor & fat content __________________ Vinny 22" WSM & Kettle Former owner: Jambo, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, (2) 18" WSM's Last edited by MilitantSquatter; 02-05-2012 at 08:34 PM..

01-30-2012, 09:11 PM	#3
Vision is one Smokin' Farker Join Date: 09-11-11 Location: Baltimore, Maryland Downloads: 0 Uploads: 0	I get that fat is flavor but, it was ground whole with fat on it. Why would the steak taste great grilled whole, but be somewhat tasteless ground?

01-30-2012, 09:12 PM	#4
buffalotom Full Fledged Farker Join Date: 12-14-11 Location: Forest Grove, Oregon Downloads: 0 Uploads: 0	I have found that skirt generally needs a marinade which not only tenderized it but also added flavor. I have never thought of grinding it. It is a very lean cut.