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Skirt steak??

I made skirt steak and flank steak for fajitas, and both were tough.

1) Do I slice cross grain, or diagonal to the grain?
2)for skirt steak what is the max time for marinade? Does anyone have a good carne asada marinade?

3)I live in an apt and don't have a grill. I have a cast iron skillet. Will meat be tender on top of stove?

4) Is meat put in dry pan or w/ oil?

any help greatly appreciated.


Sep 19, 2006
gpete in Home Cooking