Fajitas Question

[Willie Big Eyes]

I bought a piece of inside skirt steak from H-E-B. I have been marinating it overnight in worchester, Pacifico and seasoning.

I've made this before but it always turns out a bit tough, I'm a pretty good cook so I was wondering if it is me or the meat. I also pulled of what little sinew (sp?) there was.

Any suggestions on how to make it tender?

 

[NCAAFBALLROX]

Aside from the marination & seasoning, how are you cooking it? Hot 'n fast, low 'n slow, oven... ?

Are you slicing against or with the grain?

 

[scottsins]

in all seriousness, the premarinated/tenderized fajita meaty you can buy at HEB is all I use. it has great flavor and is extremely tender. if you want to get yours that tender, you need to use one of those chemical tenderizers.

 

[#3Rules]

Add lime juice to the marinade.

 

[Willie Big Eyes]

I usaually cook it on the grill -good heat fairly close - six to seven minutes on each side.

I was thinking about cooking on the stove this time.

 

[hrhorn]

agree on the lime juice, but make sure not to marinate too long, otherwise the acidity will "cook" the meat.

an hour should be okay.

 

[scottsins]

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[Beamwalker]

Get a Jaccard, its this tenderizer thing that pushes small blades down into the meat, it works really well without pounding it up like a tenderizing hammer would.

 

[Fanny McLonghorn]

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[SonofSon]

It has NOTHING to do with marinade and all to do with the cut of meat you are cooking. There are two (2) skirt steaks- Insides are the tough and outsides are the tender.
You will find an abundance of inside skirts because they are the cheaper of the source that is available from the packing companies. Outsides are hard to find because of two things 1) cost- you will pay upwards of $6/ lb for them 2) Japan is a major buyer on the wholesale market of the outside skirts.
You can on occaison find fajitas under the "the Original fajitas" at HEB these are not the traditional blue label Hill Country Fare Fajitas and they are much better quality skirts. Also you can find outside skirts on occasion at local markets.
It is on very rare occasions found at Fiesta Market.
If you must cook the insides the best suggestion I can make is take off all the silver skin and grizzle from the skirt, then split the skirt with a butterfly cut to make the skirts thin ( if you arent brave enough to do this ask your butcher and he will do this for you), this will make for a faster cooking time. when you cut the cooked product cut against the grain so the meat pulls apart easier.