The name "skirt steak" for the butcher's cut of beef diaphragm has been in use since at least the 19th century. The cut is defined as extending to the 10th rib in the early 20th century. It was formerly considered a less commercially mass-salable cut in America, hence its use for fajitas by the vaqueros in Texas.
Great video brother. Short, informative and to the point. I watch Malcolm Reed, Chef Tom, Pitmaster X, Chuds bbq and others. Good videos, but some people don't have time to watch 15 or 20 minutes of grilling. Great tips and information. You sure deserve more subscribers. I'm new one. From one griller to another, good luck man and keep it up. Thank you
I love you guys. What is the southern music on the vid, it is awesome, want to crank it up when im grilling this in the patio with friends that have never tried Churrasco before. Thanks in advance,
8-10 minutes will burn it to a crisp! Just done this today and my peace was half a kilo and thicker. Granted it was room temperature by the time it got to a grill. However I kept it about around 2 minutes on each side and it came out medium. I was contemplating actually keeping it for only 2 minutes on each side. However I did it in weber charcoal grille.
I love 2 leave my Skirt Steak..Marinating in the Fridge..(for 24hrs) in a Garlic n Corona beer Marinade...n the next day I t goes on the grill@ the beach..I also survive it with Pico De Gallo on top of the steak...
Looks like you may have gotten the bad cut of skirt steak. There is inside skirt and outside skirt. Inside cut run the edge of rib cage and outside is the diaphragm muscle. It is the outside skirt steak that is tender, juicy and delicious. The Inside Cut is not worth it. You may pay a pretty penny for the outside cut, but it is way worth it. Marinage it for a long time in a Greek marinade and serve it topped off with an au Jus and it is the bomb. Remember outside is outstanding and inside is just indecent to eat.
@@chewydadbacca1396 Hey thanks for asking. If it is a vacuum sealed product it should be labeled. If it is from the butcher in your grocer and not labeled, ask the butcher; however, good luck finding Outside cut of Skirt Steak in your average grocery store. I get mine from a real old fashioned butcher shop and get it to order and not off the shel and I also have a membership to Restaurant Depot (that supplies restaurants) and will get the cut in bulk. Aldi carries it on the shelf but it is the inside cut.
00:01:56 should I also open the lid of the grill that needs to be really scorching hot, then do a dumb ad read for 2+ minutes before putting the meat down?
And your “super-hot” 500 degree grill completely cools down while you’re peddling your goofy little meat handling tool that’s so short you’ll singe all the hair off your wrist. Leave the lid closed unless you’re doing something beneficial inside the grill.
Sorry... I had to mute this and just watch you... the Elevador background music was distracting and a little too loud, making it hard to hear you... but I love the video... Great Job. Thank you for sharing this video.
