recipe reviews for:

Grilled or Fried Skirt Steak

“Skirt steak is an inexpensive cut of beef taken from the diaphragm muscle. It ranks with filet mignon as my favorite juicy and tender cut. It comes in long, narrow strips about 3/4 lb. each. The grain runs across the narrow side and so for serving the steak should be cut into serving-size pieces with the grain so that it can then be cut into bites against the grain.”

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Reviewed: Jul. 14, 2008

I read the comments all the time before trying a recipe and the comments wth this one where right one! This recipe was amazing. I made it for a friends birthday dinner and they raved about it afterwards. I've been making my steak this way since then!

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dawn marie

	Cooking Level: Intermediate Home Town: Newton, New Jersey, USA
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Reviewed: Jun. 5, 2008

Delicious! You can taste the marinade all the way through the steak. I marinated for 10 hours, then grilled as directed. Very flavorful.

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1 user found this review helpful

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KELLYJELLO


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Reviewed: May 18, 2008

Very easy, very flavorful recipe. The meat was very tender, but I forgot to use the blue cheese dressing which I think would have really been a nice addition. I will make again.

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Jeanne C


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Reviewed: May 6, 2008

Tasty and easy recipe. I loved the flavor of the skirt steak. It was tender and juicy and the cutting tip re across the grain of the meat was very helpful. I melted a tablespoon of butter of the steak since I didn't have blue cheese on hand but I bet that would be delicious. I also dusted the meat with garlic powder before cooking. I never tried skirt steak before but will definitely use this recipe again; maybe in fajitas or for sandwiches.

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3 users found this review helpful

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beecee

	Cooking Level: Intermediate Home Town: Chicago, Illinois, USA Living In: Park Ridge, Illinois, USA
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Reviewed: Jan. 18, 2008

This was easy and tasted great! I followed recipe exactly. Everyone loved it. I will be making this again.

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1 user found this review helpful

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Debbie

	Cooking Level: Intermediate
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Reviewed: Dec. 31, 2007

This recipe is great as is I didn't need to make any changes!

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Reviewer:

BARBG8

	Cooking Level: Expert Living In: Rochester, New York, USA
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Reviewed: Sep. 16, 2007

Couldn't believe how just so few ingredients packed so much flavor. So simple and so tasty! Comes out perfect every time.

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3 users found this review helpful

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ALLFROMSCRATCH

	Cooking Level: Expert
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Reviewed: Aug. 30, 2007

Hubby and our oldest daughter absolutely love skirt steak. I don't eat red meat so I can't comment, but between the two of them they devoured about a pound and a half. I increased the lemon and cut back a bit on the mustard and added some seasonings. Thanks Jay!

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LINDA MCLEAN

	Cooking Level: Expert Home Town: Livingston, New Jersey, USA Living In: Flanders, New Jersey, USA
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Reviewed: Jul. 8, 2007

This recipe turned out really great. I was very happy with the ease and simplicity of it. I wasn't too sure what it would be like using mustard on fried meat, but the steak turned out wonderful! Husband, sister, and guest agreed.

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3 users found this review helpful

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Mrs. Rodgers


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Reviewed: Apr. 16, 2007

This turned out very good. I grilled it on a hot grill and it took about 10-15 minutes for medium rare. My husband and son thought it was perfect just the way it was, but I thought it was a tiny bit too tangy. Next time I'll mix a little worcestershire sauce into it too tame the mustard flavor a little.

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2 users found this review helpful

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1JOHN513


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Reviewed: Feb. 8, 2007

Great flavor! I didn't have an hour to marinate- so I fried it with the juices and some butter!

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7 users found this review helpful

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THENEWLINDENS

	Cooking Level: Intermediate Home Town: Brenham, Texas, USA
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Reviewed: Oct. 11, 2006

This is a great recipe! I used whole grain dijon mustard, marinated it for just 1 hour and it was flavorful and spicy! The blue cheese dressing really added a nice touch. I appreciate the advice on how to cut the meat, as I had never made skirt steak before.

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6 users found this review helpful

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Jennifer H


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Reviewed: Jul. 12, 2005

Great, simple recipe. I skipped the dressing. Also, I didn't have time to marinate for an entire hour and it still came out fabulous.

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21 users found this review helpful

Reviewer:

VLADTHEBEERMAN

	Cooking Level: Intermediate Home Town: Yonkers, New York, USA Living In: Bronx, New York, USA
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