How to prep Beef Skirt Steak Recipe S2 Ep255
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- เผยแพร่เมื่อ 19 เม.ย. 2017
- Here is the correct way to to remove connective tissue and prep beef skirt for grilling into fajitas. This how to prep skirt steak video shows the beginning of a great skirt steak recipe.
To contact Chef Trotter directly use www.wisio.com/StuartTrotter
This Recipe is available as downloadable PDF at my website at:
www.satrotter.com/texas-cooki...
Texas Cooking Today is a project of S.A.Trotter Arts LLC
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This is my Fajita Recipe and it is delicious: • Fajitas Recipe S2 Ep237
This is the tutorial to that recipe: • Fajitas Recipe Tutoria...
Here are some other recipes that will work with Fajitas:
Red Salsa: • Red Salsa Recipe S4 Ep429
Pico De Gallo: • Pico De Gallo Recipe S...
Salsa Verde: • Salsa Verde Recipe S3 ...
Guacamole: • Guacamole Recipe S3 Ep335
Hi everyone I am Stuart Trotter Thank You for watching my cooking channel Texas Cooking Today.
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I am a terrible cook. Growing up I had other chores, and my four sisters cooked. I can clean like a wizard. Thank you for teaching me how to prepare skirt steak. I'm a new, happy subscriber!
You are the reason I started doing this; I wanted more than anything to help people who were not good in the kitchen be able to make good food. Share this with others and get ready because I have a lot to teach you. 👍🤔
This guy is the Bob Ross of trimming meat. Great video
Thank you. 😀👍
This was a very thorough tutorial, thanks. I don't often cook meat, but when I do (this week's adventure is kimbap), I want to know exactly what I'm working with, and I appreciate detailed demonstrations so that I don't ruin my investment of time, money, and effort.
In one of your other videos you mentioned preparing the skirt steak and thank goodness you did. I am an older cook but new to tex-mex. I I wanted to make carne asada and I had never used this cut. Your lesson on how to prep the meat was a big help.
Thank you! I am attempting skirt steak for the first time this evening and I found this to be the most helpful video I found. I appreciate the commentary about how to cut it after cooking as well as which parts to leave alone. Now I feel confident that I will not murder my (now very expensive, you're right!) skirt steak! Thanks again!
Thank you so much. I have wondered for years why my fajitas always came out like beef jerky. I knew about cutting across the grain, but cutting the tissue was new for me.
Just found your channel when looking for skirt steak tutorials. Thanks for the content. Will be trying this today
Thank you.
I was searching on how to cut and cook a skirt steak today and came across your video. Although I haven't started yet, thank you for posting and showing.
Wow!! That was so satisfying to watch. I’ve never cooked skirt steak at home, but I will now. I always cut the silver skin off when I do a pork line, so I totally understand what you’re saying and doing here. I’m going to practice this a couple times till I get it right and feel confident, then I’m gonna razzle-dazzle some friends with some insane fajitas and steak nachos. Thank you! lol
I looked for how to cook this steak and got you as one of my teachers 😁. Thank you for showing me how the steak turned out delicious.
I’ve just discovered this cut by chance shopping at Aldi this weekend and wow! Think I prefer this over the ribeye. It’s cheaper and I like that it cooks faster too
Appreciate the tips . I’ve cooked everything under the sun but never have messed with fajitas. Have a great evening
You're a great teacher. Thank you so much for this excellent tutorial.
You're very welcome! Thank you for watching. 👍😃
Best information I've seen to date! Thank you. Please do more direct detailed informative videos like this for all things meat. Wow what an awesome series that would be!! I'm subscribing right now with fingers crossed to see it
I'll be doing lots of stuff like that this year.
Skirt steak is my FAVORITE cut of beef. Perfectly priced with wonderful flavor.
For me it was more perfectly priced when no one knew of fajitas and I was paying $0.89 per pound. Still a great cut for the job. Thanks for watching. 👍😀
I think this will bring my beef fajitas to a new level!
Thank you for watching, if you like I also have a great recipe for seasoning your fajita meat. th-cam.com/video/MReBo-cuwAQ/w-d-xo.html
This was great and informative, great commentary! Definitely trying this for 4th of July . Thanks for sharing
I always wondered about skirt steaks. Thanks for posting.👍
You're welcome.
Thank you so much for this video. I made skirt steak years ago and it was one of the delicious steaks I've had. Made it again and it was tough as heck. It turned me off from making it, although I will order it (some places are more tender than others) probably had that connective tissue that I didn't realize should be removed. I just picked up a nice piece from Whole Foods and I will made sure I prep it properly.
There is a substantial difference in the texture of inside skirt and outside skirt, I recommend using some meat tenderizer after removing the connective tissue. Thanks for watching.
I Really Love Your Teaching Technicalities
Thank you I appreciate that very much. 😀👍
Very good tutorial. Thank u for being very detailed.
Thank you for watching , I have a fantastic chicken recipe being posted in about 10 hours please take a look.
Really appreciate this. You made it real quick and easy.
Your very welcome and thank you for watching Texas Cooking Today.
Who would dislike this video?? Thanks 4 sharing very helpful and educational u have a new subscriber
Thank you.
You just saved me. I had no idea to remove that tissue and I was just about to cook mine. Now I know what to do. 1st timer as you can see 😆
glad I found this video. I'm planning on making some "Tijuana street tacos" style carne asada for some friends soon. I am going to get some of this type of beef meat and smoke it on my grill (propane) with a mesquite chip filled tender box. As always I love watching your channel. Its the best cooking show ever!
Thank you, don't forget some cilantro for the tacos. 😀
yes! and fresh squeezed limes, as well. and never forget the appropriate beverage to accompany, haha! Thanks again Stuart. I have learned so much from watching your channel. I even go to the restaurant supply store as you suggested and got all the right color cutting boards. Then I have a real nice acacia wood board for the veggies that I will take care of as you have taught me in another video.
Having a razor sharp knife is absolutely essential to be able to do this correctly. Great video, thanks for sharing your know how.
Thank you
I think I read one of your posts that stated you are in Dallas. I was born and raised in Big D, graduated from Hillcrest High class of '66'. Really enjoy your videos, thank you for sharing your expertise with us, it really is appreciated by us would be chefs!
Yes I am in Dallas it is a very progressive place and beautiful. I love doing these videos and am hoping someday this may all pay off in the form of a regular and comfortable living. For now it is a hobby that pays and will remain so until I get viewership up. Thank you for watching and please share my videos.
Awesome tutorial! Thank you.
Thank you for watching.
Thank you sir !! I like your videos ! Keep it coming !
Will do, and thank you for watching.
Great Video. You have the best meat prep and cooking show!
Thank You, please subscribe.
Thanks for the tutorial!
Most vids show you how to cook.... You sir taught me how to cook...
That's very flattering thank you very much. Keep watching and please share my videos.
Just bought some skirt steak (thus the reason for watching ). Like removing viscera from venison. Thanks for sharing.
Your welcome, thanks for watching.
That's my favorite cut to cook out on pit . Need a good prep for juice fajitas
Thanx for the great advice and ideas
Excellent video with a lot of wisdom that is gained only from experience and familiarity with cutting meat. For people who are learning how to prepare this cut of meat, I suggest you return to this video after you've prepped a few skirt steaks, and some of the things that chef says will be easier to understand and will make more sense. I mean that there are tips in this video that you might not pick up right away, but after gaining some experience, you will better understand the different types of connective tissue and fat, and how to deal with them. Thanks, chef!
Thank you for this. Making fajitas tonight
Your welcome, thank you for watching.😀
More videos please on cooking this cut and show your prep like this in each video please. I would love to cook this meat more but it's never good eats when I do. I'm on budget and would love to learn this cut and how to make it delicious please
Here is a video on fajitas with the very cut you were watching.
th-cam.com/video/MReBo-cuwAQ/w-d-xo.html
Thank ya Texas Pete!
This is great, thank you. Wish I had watched this before last night. Got some skirt on sale but man my jaw worked overtime. Most supermarkets do not label the skirt as inside or outside. Is it true outside is better?
Is the inside skirt steak which I believe is the thin one, the better cut? I just bought one for the first time and I'm about to cook it tomorrow and hopefully I do it justice!
I like the silver skin grilled, even fried. If you do it long enough it becomes crunchy.
Lovely video 👍🏽
Thank you 🤗
This was excellent information!
Great lesson. I may now purchase this cut of meat.
Please do, it is a tasty cut when prepared properly. 😃👍
Thanks Stuart Good one.
Thank you 😀
You did good!
Thanks for getting back to me so quickly. thank you George
Your welcome. Thank you for watching.
Thank you for this!
Straight to the point
Thank you. 👍😀
8-9 DOLLARS A POUND here in central pa!! Awe man, But i seared it with peppers onions some brocolli and snap peas and its sooo good!
😭😭 you’re awesome!!
I found some nice skirt steak minus connective tissue at sams club.
I can never seem to get my skirt as tender as I want. I might try doing a little more trimming next time. Next time I make Fajitas or Carne Asada I will definitely try it.
Great video I needed this sir ty
Your welcome, thanks for watching. 👍😀
Like and subscribed.. Great video, thanks for the help!
Thank you for watching. 😀👍
I made Beef Taco by using Skirt Steak which is so tough and chewy. I wonder what happened, now I know why is so hard and tough. Thanks so much for this video.
You're welcome, Thank you for watching. 👍😃
Well done, thank you.
Thank you for watching. 👍😃
I just got 3 packs of this because it was so cheap. Thanks for the info
Cheap? This has been discovered and has been expensive around here for years. Where do you live? I’m heading there!
@@CreachterZ Tucson lol
Do you have a seasoning video ?
Nice!
Do you have a marinade recipe for the skirt steak?
Thank you for watching and yes I do have a wonderful marinade for the meat that would be my fajitas recipe season2 Episodes 237 and 238. Here are the links. Recipe Version: th-cam.com/video/MReBo-cuwAQ/w-d-xo.html
Tutorial Version: th-cam.com/video/h_1sc3ek92Q/w-d-xo.html
😀
Thank you for posting! I for sure have been cutting my steak wrong this whole time 🤦🏼♀️
Your welcome, thank you for watching. 😉
Wish I saw this yesterday!
I have a load of great tutorials and plenty of the best techniques you'll ever find, Thank You for watching. 😃👍
Bravo
Great video😋
Great Job!!!👍
Thank you, I appreciate you watching. 😃
Do you tenderize the meat?
Nice knife work. I was really hoping for a marinade recipe.
ks
Here is my fajita marinade recipe, please give it a try. th-cam.com/video/h_1sc3ek92Q/w-d-xo.html 😀
after you pass the skirt thru a meat temderizer,how do you make the meat a little more tender?
do you marinate in something , and for how long ?
I think this will answer your questions. th-cam.com/video/MReBo-cuwAQ/w-d-xo.html
Thanks dude
Your welcome, thanks for watching.
Is this a outside skirt or inside skirt steak?
I cannot tell you how much I needed this detailed instruction and look forward to your other tips! What should I be marinating this in before I cook it?? Thanks for such a great video.
Good to hear I was able to help. Here is a great fajita recipe that everyone I serve it to loves. th-cam.com/video/MReBo-cuwAQ/w-d-xo.html
Thankyou.
Its a great little trick to know, thanks for watching.
skirt steak is a grill masters dream... clean that shit up and grill it hot and fast after a mexican marinade and its the BOMB
Good video!!!!
Thank you.
You're in Texas come to the UK where beef is like $13 per kg/2.2lbs... this is why I like lamb skirt because it's like £5 a kg so about half the price of beef
Liked and subscribed!!
Thank you very much.
At my store they sell inside and outside skirt steak . Is this prepping necessary for both cuts of meat ?
It depends on the market you buy from, as a general rule the outside skirt will always have silver skin on it and most of the time the inside skirt will have it removed. I have at a lower cost point purchased it with silver skin on, that was at a Hispanic market.
Texas Cooking Today ok !! Thanks for the quick reply. I have been buying already peeled outside skirt at my grocer for $17.98 lb. You just saved me a ton of money !!! Thanks for sharing this technique !!
$17.98 a pound is disgusting, a cut that was once the second cheapest cut on the cow just behind the tail meat. This is what upscale restaurants do for lower cost cuts of meat, one day it costs a dollar a pound now its ten fold that or more.
You have earned another subscriber !! Thanks for all your info !!!
Hello I have a question it might sound little dumb but is there a difference between outside & inside skirt steak ?
Yes there is a difference. What I was removing the silver-skin from was an inside skirt. The outside skirt is narrower and slightly thicker than the inside skirt and they are often a bit less tough and stringy.
@@texascookingtoday5873 So would you say that the outside skirt steak is a little better than the inside ?
Better and worse are relative terms and are subjective. I guess the answer depends on the person and what they are using the meat for.
Nice video, but I never have the connective tissue on my skirt steaks from Publix Supermarkets
Thank you, watched 8 videos on skirt steak and no one showed how to remove the silver skin. Made a skirt steak with silver skin attached one time, ruined our dinner experience!
Still sad they dont sell skirt at central market, they recommend flap but it aint the same!
I think central market is rather pricey, you might try a Hispanic market if there's one in your town. 🤔
Fiesta Mart will have flank or skirt. I use to work and shop their and their prices will be more reasonable than Central Market and Tom Thumb. 👍👍👍👍
Plus, fresh tortillas they make there.😋
Yvonne Vincens do they label if its inside or outside skirt? I tried inside and it was very chewy. Outside skirt always works out great. Some places seem to just label it “skirt steak”.
@@Ultrajamz I’m finding most grocery stores sell the cheaper tougher inside skirt. The few times I’ve found anything labeled outside skirt it’s way out of my price range. Like he says in the video people have discovered how good skirt steak can be and prices have skyrocketed.
@@corey1788 yeah I think the cheaper kind has to be marinated for a couple days havent tried
The picture in the beginning of that skirt steak looked well done af, and now I instantly distrust everything this guy says.
Oooh, I am so sorry you misunderstood. This video is about prepping the skirt steak not about cooking it. Here is a good video on cooking skirt steak. th-cam.com/video/h_1sc3ek92Q/w-d-xo.html
Does skirt steak do better with almost ALL the fat off? other than the membrane.
I like to leave most of the fat on mine, during cooking the fat will render flowing through the meat flavoring it.
So with all the fajitas Tex-Mex restaurants sell, they're doing this? That would be a lot of work.
The restaurants that sell stringy hard to eat fajitas aren't doing it and for those who are it get done fast. Mine was performed slowly because I was trying to teach the methods used. Normally that takes me about 1 to 2 minutes to get done.
Whenever I get outside skirt its good to go as it is - but inside skirt.....
Ke riko mmm 😋
💖💖
is that from the inside round ?
It is from the lower side of the cow along the belly, once considered a throwaway cut of meat I used to buy this for about 1 to 2 dollars per pound it now sells for 5.
thanks, i appreciate it.
Inside Skirt it tough
Outside skirt is tender
That connecting tissue is so disgusting when are! Great video!
Thank you for watching.
At what point do you cook the steak?
Please watch my fajitas video.
Well us Mexican been eat for so long
I guess I was expecting to see it cooked and cut.
This is Bob Ross but for cooking
Now I know what I've been doing wrong.
Glad I could help. 😃👍
did you say that knife was "a little sharper than a razor" ? Didn't seem to perform as such....
Didn't even have to push against it, just moved it and the knife did all the work.
Thanks for watching please check out my other videos, lots of great recipes.
How about a good knife for reasonable I am on a monthly budget.
Forschner, great knife reasonable cost.
Where I live skirt steak is 8.99 lb
For something that was once considered a throwaway cut it sure brings a nice price. 😐
Great video but I think i'd rather just pay a little bit more for a better cut of steak thanks.
I'm from Texas but live in nyc. I make steak tacos a lot and skirt steak here us like $12-15 for a pound or less. Ridiculous.