Comments on: Grilled Skirt Steak

By: McLaren Vale Wine – d’Arenberg Wines (Part 2) « Lonely Grape – Wineries & Wines of Mclaren Vale

Sat, 23 Jan 2010 10:45:10 +0000

[...] seen this wine cheaper at liquor stores and particularly at the lower price is a good buy. Try a grilled skirt steak to complement the [...]

By: wanda

wanda — Sun, 11 Oct 2009 01:16:52 +0000

can you please tell me what fraken steak is?i had some at an asia buffet and it was so good i almost made myself sick eating so much of it,thats all i wanted.thank you

Hi Wanda,
It might be a misspelling, as I have never heard of Fraken Steak before! ~jaden

By: SteamyKitchen

SteamyKitchen — Wed, 26 Aug 2009 17:57:16 +0000

Actually I’ve edited recipe to spell out the measurements.

By: SteamyKitchen

SteamyKitchen — Wed, 26 Aug 2009 11:33:52 +0000

“t” = teaspoon
“T”= tablespoon

By: Michael Kells

Michael Kells — Wed, 26 Aug 2009 07:31:37 +0000

Grilled skirt steak.. the “t” means tablespoon or teaspoon
ex. 2t of old bbay seasoning

By: SteamyKitchen

SteamyKitchen — Sun, 04 Jan 2009 13:06:21 +0000

Cut the steaks into managable pieces, like 6 to 8 inch sections (so that it’s easier to grill) Then, after grilling, slice across grain into individual slices to make it easier to eat! BTW, I just posted another skirt steak recipe just moments ago – check out this recipe too http://steamykitchen.com/blog/2009/01/04/soy-honey-skirt-steak-with-shitake-mushroom-recipe

By: Silvio Polo

Silvio Polo — Sun, 04 Jan 2009 12:56:47 +0000

On the skirt steak recipe you say to cut steaks prior to marinating. then to cut accross the grain after letting rest. I’m confused!

By: azriel lider

azriel lider — Fri, 16 May 2008 08:42:30 +0000

I know a Moroccan lady who prepares this dish, it’s really the best of the best.