A few weeks ago I was at one of the Mexican carnicerias near me to get some last minute Cilantro when I noticed skirt steak for $6.49. On a whim I got 2#. Of course, when I got home I asked myself "What were you thinking?". It was sliced thin for Fajitas and such and I'm really not much of a Fajita fan. I figured I'd use it for something.
While surfing the recipe sites last week for skirt steak recipes I came across a Korean style marinade and a little light bulb blinked on! It's thin, so it can be rolled!
So here we go:
Of course I had to play with the recipe
I let it soak for about 18 hours.
Put some butter on it and chopped garlic, shallots and jalapeno strips.
Rolled up, tied and skewered
And into the smoker. I figured resting the skewers across a pan would let heat and smoke get all around and catch the juices...
After about 2 1/2 hours at 230 to 260 the mid-sized one hit 150IT. (Hickory wood).
Basted with juices in the pan, they were good to go!
Thanks for looking!
:grilling_smilie:
(btw, I had a hell of a time posting this. The pics kept coming up out of order. Burned up the preview button!)
While surfing the recipe sites last week for skirt steak recipes I came across a Korean style marinade and a little light bulb blinked on! It's thin, so it can be rolled!
So here we go:
Thanks for looking!
:grilling_smilie:
(btw, I had a hell of a time posting this. The pics kept coming up out of order. Burned up the preview button!)
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