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: Sep. 17, 2011

Absolutely delicious, as is - no changes needed. Whole family enjoyed the recipe and it was incredibly simple. Thanks!

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1 user found this review helpful

Reviewer:

Cari-Ann

Reviewed: Aug. 31, 2011

This was quite good! I'm not a fan of mustard but this steak I did enjoy. Had to stove top cook since I don't have a grill. Fried in EVOO for about 12 mins. on each side. Definitely will make again.

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3 users found this review helpful

Reviewer:

RoxanneG

Cooking Level: Expert

Living In: Baltimore, Maryland, USA

Reviewed: Aug. 3, 2011

A very good recipe I might have to use it at a cookoff !! I coated the meat with olive oil before the mustard and lemon juice.

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1 user found this review helpful

Reviewer:

cajunbob

Cooking Level: Expert

Living In: Sweeny, Texas, USA

Reviewed: Jul. 31, 2011

i sprinkled crumbled blue cheese after the steaks came off the pan. The crumbled blue cheese was as must have! Ver simple and delish!

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2 users found this review helpful

Reviewer:

corie

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Reviewed: Apr. 15, 2011

MUCH better than ground beef for sandwich. Tried it marinated and not. Not is just as good. Just a juice, wonderful beef sandwich. Serves well with baked sweet potato or "Irish" potato. Presents well plated.

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2 users found this review helpful

Reviewer:

littleriverbaker

Cooking Level: Expert

Home Town: Nashville, Tennessee, USA

Reviewed: Feb. 18, 2011

The skirt steak sauce was excellent. I didn't use just spicy brown mustard. After the steak was cooked, it still had a subtle hint of the bleu cheese and mustard. Good stuff. I should have allowed it to marinate the full 24 hours, but I still had fantastic results.

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1 user found this review helpful

Reviewer:

Mr.Dude

Cooking Level: Beginning

Reviewed: Jan. 13, 2011

This was definitely a hit in our household! I practically have to pull teeth to get my daughter to eat more than 3 or 4 bits of meat. She actually had seconds, and asked if we could have it again tomorrow night! The only thing I did differently was use dijon mustard and add 2 tsp of minced garlic to the marinade. We actually broiled the meat since it was raining too hard to grill and I didn't feel like pan frying. This is definitely going into my recipe box. Thank you!!

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3 users found this review helpful

Reviewer:

chef's daughter

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Home Town: Edmonds, Washington, USA

Living In: Lynnwood, Washington, USA

Reviewed: Jan. 6, 2011

This came out excellent! I used a very nice skirt steak from a local farm that raises the cows on pasture. I didn't have quite 1/3 cup mustard but just used what I had. I marinated for about 2 hours. When I fried the steak, I used a cast iron skillet and medium heat. I made sure that the steak did not get much above medium rare. The meat was tender and so flavorful. The mustard taste paired great with the grass fed flavor of the steak. The mustard we used had horseradish in it which I think also added to the yumminess :) I served this with sweet potatoes that I had roasted with onions and garlic and then blended in a vita-mix to mashed-potatoe consistency and some swiss chard sauteed with onions. A wonderful meal!!!

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6 users found this review helpful

Reviewer:

Amberoxy

Cooking Level: Intermediate

Home Town: Tiverton, Rhode Island, USA

Reviewed: Nov. 9, 2010

This was so simple, yet delicous! The steak was so tender and juicy and the mustard flavor was amazing!!! My husband savored every bite :)

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1 user found this review helpful

Reviewer:

Carla

Reviewed: Nov. 8, 2010

This had great flavor but was extremely tough! My husband and I could only eat like 2 bites. I marinated it for over an hour and fried it up on the stove. I don't know what I did wrong to make it come out so tough. I would like to try it again though.

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2 users found this review helpful