Comments on: Grilled Marinated Skirt Steak http://www.reluctantgourmet.com/blog/meat-recipes/grilled-marinated-skirt-steak/ You Have To Eat, So Learn To Cook & Eat Well Thu, 09 Feb 2012 01:28:42 +0000 http://wordpress.org/?v=2.7.1 hourly 1 By: LeeNetworX http://www.reluctantgourmet.com/blog/meat-recipes/grilled-marinated-skirt-steak/comment-page-1/#comment-171535 LeeNetworX Sat, 21 May 2011 14:14:02 +0000 http://www.reluctantgourmet.com/blog/?p=45#comment-171535 In response to the question about the amount of herbs to use - just remember, it usually only takes about 1/2 the amount of dried herbs to get the same amount of flavor as fresh herbs. Probably why there is a discrepency in the amounts you noted but the marinade still tasted great. In response to the question about the amount of herbs to use - just remember, it usually only takes about 1/2 the amount of dried herbs to get the same amount of flavor as fresh herbs. Probably why there is a discrepency in the amounts you noted but the marinade still tasted great.

]]> By: Lisa http://www.reluctantgourmet.com/blog/meat-recipes/grilled-marinated-skirt-steak/comment-page-1/#comment-104324 Lisa Sun, 25 Jul 2010 22:41:29 +0000 http://www.reluctantgourmet.com/blog/?p=45#comment-104324 My ex-husband was a meat cutter and we use to make pinwheel steaks out of skirt meat. I have not been able to find it in years until last weekend at my Farmers Market. I make 8 pinwheel steak with trimmings for something else. I cannot wait to try out my steak. I will try this marinade too. Thanks H<em>i Lisa, please send me your recipe for pinwheels. Sounds great. Let me know how your steaks comes out -RG</em> My ex-husband was a meat cutter and we use to make pinwheel steaks out of skirt meat. I have not been able to find it in years until last weekend at my Farmers Market. I make 8 pinwheel steak with trimmings for something else. I cannot wait to try out my steak. I will try this marinade too. Thanks

Hi Lisa, please send me your recipe for pinwheels. Sounds great. Let me know how your steaks comes out -RG

]]> By: Nick http://www.reluctantgourmet.com/blog/meat-recipes/grilled-marinated-skirt-steak/comment-page-1/#comment-103077 Nick Wed, 07 Jul 2010 23:24:47 +0000 http://www.reluctantgourmet.com/blog/?p=45#comment-103077 Hanger steak and skirt steak are completely different cuts. <em>Hi Nick, yes the hanger steak and skirt are different cuts but not "completely". They actually both come from the diaphragm of the animal which is one muscle but cut into two separate cuts. The hanger steak is the cut closer to the kidneys and is considered more flavorful to the skirt steak that is composed of tougher exterior muscle. - RG</em> Hanger steak and skirt steak are completely different cuts.

Hi Nick, yes the hanger steak and skirt are different cuts but not “completely”. They actually both come from the diaphragm of the animal which is one muscle but cut into two separate cuts. The hanger steak is the cut closer to the kidneys and is considered more flavorful to the skirt steak that is composed of tougher exterior muscle. - RG

]]> By: Peter http://www.reluctantgourmet.com/blog/meat-recipes/grilled-marinated-skirt-steak/comment-page-1/#comment-98562 Peter Sat, 01 May 2010 13:18:34 +0000 http://www.reluctantgourmet.com/blog/?p=45#comment-98562 I love this, and so do all my friends! Thanks for sharing this. I use it all the time. BTW, you said you use half a tablespoon each of dried rosemary and thyme, but the recipe says 2 tablespoons chopped fresh herbs, so what equals the other tablespoon? Hi Peter, glad you like the recipe, it comes from a great cookbook. The recipe says to use 2 tablespoons of freshly chopped herbs but at the time I didn't have any so I substituted the dry herbs. Since the recipe didn't call for any specific fresh herbs, I take that to mean you can use whatever you like. - RG I love this, and so do all my friends! Thanks for sharing this. I use it all the time. BTW, you said you use half a tablespoon each of dried rosemary and thyme, but the recipe says 2 tablespoons chopped fresh herbs, so what equals the other tablespoon?

Hi Peter, glad you like the recipe, it comes from a great cookbook. The recipe says to use 2 tablespoons of freshly chopped herbs but at the time I didn’t have any so I substituted the dry herbs. Since the recipe didn’t call for any specific fresh herbs, I take that to mean you can use whatever you like. - RG

]]> By: Sylvia http://www.reluctantgourmet.com/blog/meat-recipes/grilled-marinated-skirt-steak/comment-page-1/#comment-95054 Sylvia Sat, 13 Mar 2010 05:23:03 +0000 http://www.reluctantgourmet.com/blog/?p=45#comment-95054 My husband & I love skirt steak and have it quite often; I use a marinade of chopped onion & garlic, some Gravy Master, Season-All seasoned salt (1 tsp.) & Soy sauce combined in the blender and usually marinate for either 4 hours or overnight; it is excellent on my electric grill. <em> Hi Sylvia, thanks for sharing your methods. - RG</em> My husband & I love skirt steak and have it quite often; I use a marinade of chopped onion & garlic, some Gravy Master, Season-All seasoned salt (1 tsp.) & Soy sauce combined in the blender and usually marinate for either 4 hours or overnight; it is excellent on my electric grill.

Hi Sylvia, thanks for sharing your methods. - RG

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