Comments on: Honey Soy Skirt Steak with Shitake Mushroom Recipe http://steamykitchen.com/2032-skirt-steak.html Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Fri, 01 May 2015 10:57:28 +0000 hourly 1 http://wordpress.org/?v=4.2.1 By: laser treatment of toenail fungus http://steamykitchen.com/2032-skirt-steak.html/comment-page-1#comment-1095921 Sun, 16 Jun 2013 14:39:54 +0000 http://steamykitchen.com/blog/?p=2032#comment-1095921 Nice information, many thanks to the author. It’s helpful to me now, but generally speaking, the usefulness and significance is overpowering. Thanks again and good luck!

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By: Anna http://steamykitchen.com/2032-skirt-steak.html/comment-page-1#comment-415552 Tue, 18 Oct 2011 13:02:09 +0000 http://steamykitchen.com/blog/?p=2032#comment-415552 Hi,

Thanks for this yummy looking recipe, i always thought ti was toughand it needed to go in the slow cooker, going to try this for the boyfriend tomorrrow night and Skirt si def going to be used for my fajitas in future. My parents put their cows in the freezer (well about one a year) and I never know what to do with the skirt.

Thanks again

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By: Eliza Dix http://steamykitchen.com/2032-skirt-steak.html/comment-page-1#comment-382132 Tue, 27 Sep 2011 12:03:54 +0000 http://steamykitchen.com/blog/?p=2032#comment-382132 I tried this with a small but thick slice of eye fillet, marinated it for 1.5 hours

ALSO because I am gluten free/fructose free I used tamari (wheat free soy sauce) and hoi sin (instead of honey) and it was AMAZING!

I would highly recommend people try the hoi sin marinade (it is soy/plum/sugar/garlic/chilli). Also adds a lovely red tinge around the outside of the steak when sliced – looked great at dinner time.

Thank You!

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By: UA Beef Lover http://steamykitchen.com/2032-skirt-steak.html/comment-page-1#comment-129971 Wed, 30 Dec 2009 10:59:39 +0000 http://steamykitchen.com/blog/?p=2032#comment-129971 thanks for the reply.
from my experience (may very well be determined by the typical size of steak pieces that I prefer to deal with, like you said) I found that the meat is more predictable and “easy going” when it’s been cut across the grain before cooking (otherwise “low and slow” grilling in most cases is the only option, I think). that way, by the time a steak gets served, it’s doesn’t make any significant difference whether it’s sliced across or with the grain in terms of “chewyness” (though I’d still prefer being able to cut it across again).
apart from that, i tend not to salt the meat until it’s on the grill, which makes a steak more tender, although not so evenly seasoned inside and outside. yet have to give your “salty-whisky-moody” scientific recipe a try, though. it’s not quite a grill season here at the moment but as far as I get my hands back on the grill, that will definitely be the grand opening steak (hopefully tasting as good as it sounds).
anyway, thanks again for your recipes and suggestions!

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By: SteamyKitchen http://steamykitchen.com/2032-skirt-steak.html/comment-page-1#comment-129846 Tue, 29 Dec 2009 18:13:28 +0000 http://steamykitchen.com/blog/?p=2032#comment-129846 @UA Beef Lover
It’s totally up to you on whether you want to cut before you marinade or after cooking. Depends on
a) how big the piece of steak is
b) how big is your grill
c) how much time you have for marinating

For skirt steaks, I tend to cut the long strips into a couple manageable sections (WITH the grain); marinate; grill; then slice right before serving AGAINST the grain.

When you see a whole piece of skirt steak, you’ll understand what I mean, but it’s hard to explain w/o showing you a photo. I’ll work on a skirt steak post in next week or so.

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By: UA Beef Lover http://steamykitchen.com/2032-skirt-steak.html/comment-page-1#comment-129831 Tue, 29 Dec 2009 17:32:59 +0000 http://steamykitchen.com/blog/?p=2032#comment-129831 came across your blog and it’s like a blessing for a beef lover like me. thanks for that!
you keep urging your readers to slice the steak across the grain before serving. however, i’ve always thought that it’s BEFORE cooking that the meat should be cut across, which makes it…ummm…more perceptive to both marinade/seasoning and the heat when it’s being cooked. that said, i can hardly imagine how a steak already cut across the grain in the very beginning could be cut that same way again when it’s done.
now my question is: for you, what is the right time for a steak to be cut across? whether it should be before marinating/seasoning or when a steak is done?

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By: clara http://steamykitchen.com/2032-skirt-steak.html/comment-page-1#comment-119172 Thu, 12 Nov 2009 10:05:27 +0000 http://steamykitchen.com/blog/?p=2032#comment-119172 Made this for my wife last night, needless to say her palate fell in love.
Thank you.

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By: Mia http://steamykitchen.com/2032-skirt-steak.html/comment-page-1#comment-94203 Mon, 20 Jul 2009 03:39:46 +0000 http://steamykitchen.com/blog/?p=2032#comment-94203 I tried this tonight and it was so good. I only marinated the meat for 30 minutes and it still came out delicious! Tender and tasty. Thanks so much Jaden! Every recipe I have made of yours is so yummy. My husband and I are fans! Can’t wait for your cook book!

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By: Carrie Oliver http://steamykitchen.com/2032-skirt-steak.html/comment-page-1#comment-82901 Sat, 25 Apr 2009 13:12:01 +0000 http://steamykitchen.com/blog/?p=2032#comment-82901 Jaden, I finally got around to making this recipe but with pork chops. 15-year old daughter could not stop saying how good it was. Which it was. Thanks, will definitely try with skirt steak, next.

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By: EAT! http://steamykitchen.com/2032-skirt-steak.html/comment-page-1#comment-69096 Wed, 04 Feb 2009 14:41:00 +0000 http://steamykitchen.com/blog/?p=2032#comment-69096 Just discovered skirt steak this past summmer. I was always a flank steak buyer. Now skirt steak is a fav at our house. The $6.99/pound price tag hurts, but we can’t eat chicken every night.

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