Grilled Skirt Steak (7 Rookie Mistakes)

Рет қаралды 73,223

Күн бұрын

Grilled Skirt Steak (7 Rookie Mistakes)
Trimmed skirt steak (about 1/2 inch thick)
Grilling Glaze (see below)
Cilantro Lime butter (see below -- it’s optional)
Salt and pepper
Sprinkle steak with salt and pepper 2 hours or up to a day before cooking and put in the fridge. For gas grill: Preheat the grill for 20 min with all burners on high with foil as shown in the video. For charcoal grill: follow your standard procedure to set up the grill for direct heat. Dry the steak on paper towels and coat with glaze. Oil the grill grates with a paper towel. Grill for 3-5 minutes total flipping every minute. Remove to a warm plate, top with cilantro lime butter and rest for 3-4 minutes. Slice across the grain.
Glaze (enough for about 6 Lb of steak)
1 Tbsp soy sauce (15 g)
1 Tbsp Dijon mustard (15 g)
1 Tbsp Pomegranate Molasses (15 g)
1 Tbsp Zaatar (5 g)
1/3 - 1/2 cup oil (70 - 100 g)
2 garlic cloves, grated on a microplane zester
Put everything into a squeeze bottle with a clipped tip (to make sure sesame seeds can go through) and shake well (reshake before each use). Keeps in the fridge for up to 2 weeks. If making it in a bowl, mix everything thoroughly with a fork except for oil. Slowly drizzle in the oil while whisking. Whisk before each use. More info on the glaze: • Top Secret Grilling Gl...
Cilantro Lime Butter (enough for 3-4 Lb of steak)
1 garlic clove, grated on a microplane zester
Zest of 1 lime
1 tsp lime juice
2 Tbsp chopped cilantro
56g (4 Tbsp) butter at room temp
Pinch of cayenne or chili flakes
Salt (if using unsalted butter)
Mix everything together. Can be kept in the fridge for a week or frozen for a month.
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Пікірлер: 75

@jabradford32 4 жыл бұрын

just an FYI. That glaze recipe she gives is AWESOME. I made it awhile back and it is so good I can basically eat it by the spoonful!!

@tonegrail650 4 жыл бұрын

Your videos are always the most accurate as far as cooking times and done-ness is concerned.

@joeborlee1010 3 жыл бұрын

there are two different skirt steaks on a cow. inside skirt which is usually the tuff steak. Outside skirt i find is more tender and is what good restaurants serve! Its hard to find outside skirt but its the best

@nmolinaro62 4 жыл бұрын

Yes, I agree: Real communication skills. And great advice.

@nasiannoodles 4 жыл бұрын

Came to this channel because Adam Ragusea recommended it, and wow you make such good videos with great tips and advice. Great job!

@vilhelmhammershoi3871 4 жыл бұрын

Looks beautiful, Helen! Thank you!

@lisayerace5578 4 жыл бұрын

Can’t wait to try! Thank you!

@awhite3747 4 жыл бұрын

I think that we need a name for the famous grilling glaze (you know, the one with that red seed fruity reduction in the recipe - what's it called again? 😉). How about The Boston Rennie? 😁🇬🇧

@ephraimcamacho9600 Жыл бұрын

Thanks for the info!! Can't wait to cook!!

@PeterGMcDermott 3 жыл бұрын

This was great! Thank you so much.

@philt5782 4 жыл бұрын

Wow. Looks delicious.

@AB-lt9zx 2 жыл бұрын

Great information and teaching 👏!!! Thank you!

@gerhardzuniga3446 2 жыл бұрын

I cooked this today, it was amazing. Followed it step by Step !!

@kotvikot1517 4 жыл бұрын

It is amazing!.... And btw how clearly and in detail everything is told ...Very nice! Thanks and good luck!

@sydneydrake2789 4 жыл бұрын

Thank you very much for all of your fabulous videos. They're inspiring. I want to share with you my sweetie's technique for skirt steaks, I can't tell if the steaks you showed were shorter in length, but where we are the seasoned steaks are folded in half before being placed on a hot grill, seared to the desired level, and flipped as a unit (with the uncooked centers of the fold intact.) Once the two outsides are to the desired appearance/doneness the skirt steak is sliced at the fold, into two steaks, flipped over and the uncooked insides quickly finished. Once done the steaks are sliced into servings. Works beautifully and I can still get medium rare when others want more well done.

@sms9106 4 жыл бұрын

Helen, you are like E.F. Hutton, when you speak ... I listen!

@tatolee Жыл бұрын

I enjoyed your video very much, thanks. And definitely I'm trying that butter!

@jahweh 4 жыл бұрын

Omg this is a treasure trove of info 😍

@robertvezina3669 3 жыл бұрын

Wonder Full, Thank You

@stanchalakee5953 7 ай бұрын

Your video was so helpful my steaks came out great it's so easy to watch your video in between your wonderful accent and your pretty smile . Thanks

@MrKirby365 4 жыл бұрын

Ha ha ha! My brain shut down for a half second and I thought yes it would be dangerous to grill naked...lol

@bcallahan3806 4 жыл бұрын

Totally agree on butcher's. Few and far between these days. Supermarkets for the most part have meat cutters, not butcher's. Unless you can find one with and old timer behind the counter. A good butcher will give you what you want. And knows where to cut to give you the best, most tender cut. Found if you build a repoire with them. You can get better cuts and deals if you by a bulk section. Not all rib eyes, London broil, sirloin created equal, within each cut. Butcher knows how and where best to cut, give you the proper grain and thickness and trim. A dying breed. Well worth the money . And if you build a relationship, odds are you can get deals on a lot of stuff. Same goes with fish mongers. Not to mention a wealth of knowledge. Supermarkets don't offer half the cuts available.

@YuriUK 3 жыл бұрын

Mistake 5: grilling the steak naked, hmmm not sure how it will effect the taste of my steak if I’m wearing shorts and and hoodie?

@davidrodgers4760 Жыл бұрын

Great,I have no grill,only oven to broil....How do I get it tender and like yours under the broiler. Thanks

@stokesbury2560 2 жыл бұрын

This lady is fantastic

@kerimalpkarahan5211 4 жыл бұрын

Great video as always but when’s the zwilling knife review coming out

@nosaltiesandrooshere7488 2 жыл бұрын

👍 Danke fürs Hochladen! 👍 Thanks for uploading! 👍 Very good and beautiful, thank you! 👍 Sehr gut und schön, danke!

@thomaskingschillerlein7843 Жыл бұрын

6:07 Steak Glaze ! Secret Weapon. 11:19 Knoblauchbutter Awesome!

@jozhfy Жыл бұрын

heads up, watch the grains when buying skirt steak. use kosher salt use premium olive oil to moisture it a bit

@4shehadeh 4 жыл бұрын

Yum. Looks amazing thank you for the detailed info. What is the temperature of the grill set at?

@helenrennie 4 жыл бұрын

Grill temperatures can't be set precisely. Watch the video for the heat settings.

@footballfav01 4 жыл бұрын

Great video! I noticed you covered your steaks ahead of the fridge after salting... do you find that produces a better texture than leaving uncovered in the fridge?

@helenrennie 4 жыл бұрын

both are probably fine. i haven't done a side by side comparison.

@RhapsodyOfJoy 4 жыл бұрын

Hi, Helen. That was a wonderful demonstration. You're such a great teacher; i've learned a lot from your videos. I have a couple of questions: how long will that glaze keep in the fridge? and how long can i keep my butter (herbed or otherwise) in the freezer? Thank you, and stay safe

@helenrennie 4 жыл бұрын

The glaze will keep for 2 weeks in the fridge. The only thing that's perishable in it is garlic. If it's more convenient, you can make a batch without garlic so that you can keep it in the fridge for as long as you'd like, then stir in a bit of mashed garlic when using (just into the amount you plan to use, not the whole bottle). But herb butter will keep in the fridge for 4-5 days. It can be frozen for a month (and probably longer, but the herbs will eventually deteriorate). Normal butter can be frozen almost indefinitely.

@RhapsodyOfJoy 4 жыл бұрын

@@helenrennie Thank you so much, darling. 💐

@ninjaomar9964 Жыл бұрын

Hi Helen, so I love steaks, medium rare with salt pepper and some garlic powder… my wife is from the Caribbean, that’s where they eat Churasco, (skirt steak) but, it’s the only steak that she eats and she likes it be marinated overnight. Just with lime juice orange juice and allitteratie but of onion juice. It comes out super moist. Would marinating it with your glaze work?? Or is that an overkill?

@anaa6106 4 жыл бұрын

180k subscribers!

@pavelow235 4 жыл бұрын

I will try, thanks for the tips.

@kimrittenhouse505 3 жыл бұрын

Helen, the grill brush you use looks very effective. What brand is it? My apologies if you've already mentioned it in a previous video. (I quickly scanned a few, but didn't notice.)

@helenrennie 3 жыл бұрын

Here it is: amzn.to/3et1fDV

@wisnerwilliam6639 2 жыл бұрын

Add salt, pepper and escargot-pomegranate-anchovie, white truffflle, australian filtered honey, liver-doused peppercorns. Simple.

@robertmcelfresh1031 4 жыл бұрын

Helen: When searing on the grill or in a cast-iron skillet, I sometimes use a smaller cast-iron skillet to press the meat down. The browning sometimes looks painted on when I do this. It works with chicken thighs, chops, etc. Could you experiment with this technique?

@helenrennie 4 жыл бұрын

I do that in the skillet too (in some situations). Haven't tried it on the grill.

@adamzerner5208 Ай бұрын

I live in an apartment complex and need to use the complex's community grill. It looks like it isn't maintained. The cleaning technique you describe at 4:30 -- 1) Will it clean the bottom of the grill grates or just the top? 2) Will it do anything to solve the problem of fat that has fell to the bottom re-igniting? I'm worried that the answers to these two questions are both "no" and that using the grill available to me will risk bad health effects. I think I've heard that the stuff that burns is a carcinogen.

@helenrennie Ай бұрын

grilling is carcinogenic. period ;) that being said, if you don't grill every day, it's not a big risk compared to the other risks you already take in life. community grills are always dirty and not worth using. Just sear the steak in a hot skillet.

@adamzerner5208 Ай бұрын

@@helenrennie This is very helpful, thank you Helen. I was actually considering grilling as my main way of meal prepping, but it sounds like that frequency starts to involve health risks I don't want to take. It's also helpful to hear your thoughts on community grills. It helps me kinda calibrate on what magnitude of dirty is "too dirty".

@kamalneet 4 жыл бұрын

long time since i saw your post

@HopeLaFleur1975 4 жыл бұрын

Well, I must admit that your skirt steak is not the same as we have in Canada.. I have never seen little small pieces like that..our skirt steaks are very very good looking. We are ADDICTED to these babies.. our butchers can never keep enough of them as people buy them like crazy!! And there is never that fat, we cook them very well and they are definitely still tender and delicious!

@hungabunabunga3645 4 жыл бұрын

Helen, how r u? I have a question and I don’t know who to ask. Why do we need to temper the cream in making creme brûlée, i put it directly in the oven. (I don’t use vanilla pods i just use the extract).

@hungabunabunga3645 4 жыл бұрын

Also in making Flan what happens if we temper and if we don’t temep. (Again I don’t use pod i only use extrac)

@helenrennie 4 жыл бұрын

can you send me a link to a recipe. I want to see their full procedure. If possible start a new comment instead fo replying to this one. KZfaq interface makes it hard for me to keep track of comment replies.

@galporgy 3 жыл бұрын

Hi Helen, what's your opinion on serving grilled meat on top of hot steaming mashed potatoes, something I've experienced in several American restaurants, even fancy ones? Seems counterproductive to me: why bother grilling a perfect crust only to ruin it with steam?

@helenrennie 3 жыл бұрын

the steam will impact the texture, but not the flavor. Flavor is the main reason we grill meat. Crispness is often gone even without mashed potatoes due to meat juices.

@gitman3486 4 жыл бұрын

Hey Helen how are you finding the Zwilling?

@helenrennie 4 жыл бұрын

Great!

@Christian-ql4vw 4 ай бұрын

everything you do I couldn’t be more impressed with the quality and detail. However the oils you use are low quality inflammatory - perhaps olive oil or avocado

@SuperJasondennis 3 жыл бұрын

Ain't never met a Mexican that seasoned arrachera like this. Not saying it doesn't taste good tho

@theowheels66 4 жыл бұрын

Looks amazing Helen, you didn't tell us about inside or outside skirt steaks and the difference

@SanJoseDale 4 жыл бұрын

Looking at Vid, she had outside, which is far superior

@helenrennie 4 жыл бұрын

I wish the stores would label it. They never tell you which one you are getting. Maybe that's why Wegman's skirt steak is so good ;) Thanks for bringing it to my attention!

@roxannegordon6162 2 жыл бұрын

I'm going to try this recipe this summer (2022) when camping with Winnie (Winnebago Mini Drop). We love to cook outside or inside depending on weather. This looks great except for that Cilantro. Ewww!!! tastes like soap!! LOL

@berniekida6715 4 жыл бұрын

#realcomment: No resting? I'd be tempted to minimize time on the grill and maximize resting...up to 15 minutes at least. But since this is such a thin cut, maybe resting is not a thing for this cut?

@helenrennie 4 жыл бұрын

I do rest. about 4-5 min. it's a VERY thin steak. you rest it for 15 and you'll be eating cold steak ;)

@berniekida6715 4 жыл бұрын

@@helenrennie , LOL! Cold steak on a Ceasar salad with a beautiful, rose-hued core, I'll take it! But yes, point taken. I already know I'll be doing this for dinner tonight along with your grilled corn...thank you for the inspiration!