After I get them in strips, then I start chopping it up. To cut the flank, I begin cutting it in thin strips (be sure to cut against the grain). So, first I’m going to get these veggies out and chop them well. When you’ve got everything off the grill- we’ve got to get to chopping! Just remember, when you’re grilling skirt or flank, anything that has a course grain to it and is thin, you don’t want to overcook it because it can dry out easily. I grill it about 3 minutes per side or until medium-rare (Flank steak is also a good option). Throw the steak and the veggies on the grill and get going! The meat will probably be done first because skirt is a thinner cut. That way they’ll grill out a little faster. A trick I have also is to mash the peppers down a little as they’re cooking. You’ll just grill them until they get tender and a little of that good char on them. Then after we grill them, we’ll dice them up for the sandwiches. I like to keep them in large chunks so they stay on the grill better. When you’re getting the veggies ready- you don’t need to worry about cutting them up small. Do this on both sides, then wrap it up in a plastic bag and let it set in the ice-box for about 4 hours. I’m going to rub lime juice all over the steak, followed by meat tenderizer and then our Red River Ranch Mesquite seasoning. So today I’m using a piece of Certified Angus Beef all-natural skirt steak (2 1/2 – 3 lbs.). However, keep in mind you can use any kind of beef you want. Skirt steak has a really great flavor and it can also be a more inexpensive cut of meat versus some of the other cuts used in a Philly cheese steak like Rib eye or the NY strip. In this recipe, we’re using a skirt steak. I know y’all have heard of a Philly cheesesteak, but why go all the way to Philadelphia when you can just come right in to our camp and enjoy a chuck wagon cheesesteak- cowboy style!
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