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.”

SORT REVIEWS BY:
DATE
RATING
MOST HELPFUL

Reviewed: Apr. 7, 2009

Excellent! I was worried that the mustard flavor would be overpowering but that was not the case at all. Made with steamed green beans, egg noodles and a salad. So easy and quick, I will definitely make again.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Mariane

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 15, 2009

This is a pretty tough piece of meat; I tried this recipe, and although the flavor was fine, the texture was tough. Next time I buy a skirt steak I'll run it through the crock pot. I think this piece of meat would be fine for a chili or a very slow stew, but a tough piece of meat like this doesn't do well with a quick grilling or frying. Slow cook a skirt steak. You'll enjoy the flavor AND be able to chew it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SMKNOLL

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 9, 2009

really really good and flavorful. marinaded it for about 8 hours or so and started it on the grill and moved it to the cast iron skillet i have as my grill doesnt work all that great... so i just fried it up and it came out really good. definitely making this again and next time im gonna use a bigger hunk of meat because one small steak just wasnt enough for 2 people lol.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

vanessa

Cooking Level: Intermediate

Home Town: Homer, Alaska, USA

Living In: Ipswich, Queensland, Australia

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 30, 2009

Not that great, I'm sorry to say. The meat probably would have tasted as good with nothing on it. I got a large portion of meat to serve to my family and used this recipe on half of it and rubbed the other half of it with a parsley/pepper mixture. Everybody liked the parsley/pepper version better. The mustard seemed to overpower the already rich flavor of the meat.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

koellitm

Cooking Level: Beginning

Home Town: Boulder, Colorado, USA

Living In: New York, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 30, 2008

Pretty good - nice flavor.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

kshonts

Cooking Level: Expert

Living In: Colorado Springs, Colorado, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 9, 2008

In addition to salt and pepper, I also added some fresh minced garlic and a dash of sugar to the marinade mixture. I then marinated it for a full day before frying it in a pan over medium-high heat. It was good.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

BERMYROSE

Cooking Level: Expert

Living In: Manhattan, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

dawn marie

Cooking Level: Intermediate

Home Town: Newton, New Jersey, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

KELLYJELLO

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jeanne C

Cooking Level: Intermediate

Home Town: Katy, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

beecee

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Park Ridge, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 18, 2008

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

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Debbie

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 31, 2007

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

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

BARBG8

Cooking Level: Expert

Living In: Rochester, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Mrs. Rodgers

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 20, 2007

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

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

ALLFROMSCRATCH

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

1JOHN513

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 8, 2007

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

Was this review helpful? [ YES ]
11 users found this review helpful

Reviewer:

THENEWLINDENS

Cooking Level: Intermediate

Home Town: Brenham, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
18 users found this review helpful