Grilled Skirt Steak with Basil Oil and Balsamic Glaze

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Grilled Skirt Steak with Basil Oil topped and Balsamic Glaze is fantastic for your BBQ. This grilled skirt steak is rubbed with an amazing homemade 9 seasonings steak rub which we can see in the video. I also show you how to make a homemade basil oil from scratch. The Grilled skirt streak is also topped with balsamic glaze; which is different that balsamic vinegar as it has been reduced down to a delicious mildly sweet and sticky balsamic glaze. Its absolutely delicious and super easy for any level grill master!
Please Note: You can also substitute a grilled flank steak in place for this recipe. Just cook the flank steak to desired doneness.
Full directions, recipe, amazing photo gallery can be found right here: goo.gl/JYCCCq
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29 авг 2024

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Комментарии : 12

@GreatChowTV 7 лет назад

Recipe and Directions for Grill Skirt Steak on GreatChowTV: goo.gl/JYCCCq

@joseg.castaneda8991 5 лет назад

For anybody suggesting that cutting against the grain should be done, then you did not notice that the steak used was "outside" or "offside" skirt steak which is really tender since the muscles on this cut barely get any work when compared to the popular "inside" skirt steak most commonly consumed, outside skirt steak is normally very tender and cutting along the grain depending on dish or preparation is totally acceptable. Outside skirt steak is not commonly found in supermarkets and can only be found on specialty butcher shops, ordered online, or bought directly with meat distributors.

@blanksender7808 5 лет назад

it's about time you start posting some more videos. Thanks.

@GreatChowTV 5 лет назад

Agreed ! I’m working on it ! I want to be around for the long run... so there is a lot happening in the background! Thank you for motivating me further ! Great to hear from you ! Hope all is well !!!! Thank you ~ Jason

@franknycsc 7 лет назад

Constructive criticism with a "but". Loved the video, will try shortly but I will slice the skirt (flank, hanger steak) correctly against the grain to make for a more tender chew!! Keep up the great work otherwise.

@GreatChowTV 7 лет назад

+Frankie D Thank you so much Franky, I'm good with constructive criticism. You know I just really noticed that there's two kinds of skirt steaks, I always get these tender ones that are like butter. And they're labeled "Skirt Steak "outside". These are used in restaurants for steak fajitas. This is the cut I used in the video. Then there are the inside cuts which are much more fibrous and a bit tougher. Those should definitely be cut across grain, probably paperthin. I absolutely recommend the OUTSIDE cut of skirt steak. My family wanted me to cook for them and they wound up buying the inside cut. I had sliced it Paperthin and across the grain. OUTSIDE skirt steak is the best and most tender cut! Great for grilling ! Thank you so much for taking the time for leaving a message. And you're absolutely right. Hope all is well Frankie. Talk to you soon buddy. Thank you, ~ Jason

@swizza 7 лет назад

Great idea with the sauces, BUT you'd be doing yourself a huge favor cutting against the grain on a skirt steak. It really make a big difference.

@GreatChowTV 7 лет назад

+Marsh Hanson Hey Marsha ! Thanks so much ! I'm so glad you enjoyed the video and the sauces...funny you mention cutting against the grain; usually I cut across grain with flank steaks for tender cuts since it's thicker and "stringier" . Usually I have good luck with tender skirt steaks, but I did go back and forth in my head while filming. It's an excellent point! It's great to hear from you! I hope you have a fantastic July 4th! All the best ! ~ Jason

@curiosity2314 7 лет назад

Yes this does look excellent, presentation is great as a quicky. Although I prefer longer videos all drawn out I know I can reverse engineer this with ease. Thanks.

@GreatChowTV 7 лет назад

+Curiosity Hey there !!! I love this comment! Thank you so much for letting me know your preference!!! I constantly battle with this decisions all of the time as a creator; to make a quick video or a long full length tutorial video which I host? I love making the full length video very much; and I am trying to become more efficient making them since I care very much about making quality videos. I do all of the work all by myself so it takes a bit longer. If I can make a very interesting episode I will make a long one. For quick and easy , I love making these too , it's a great overview paired up with the written recipe, but I feel a little left out not showing the steps! Lol ... but it helps me get more content. I promise you will have longer videos coming to you as it's really my preference as well. But there will be short and quickies too. As you can see this is a hot creative topic for me; but in order to keep content coming; I just have to choose and implement : )) ~ excellent comment my friend ! Thank you again ! All the best ! ~ Jason