The objective was to enjoy a marinated skirt steak without the intense amounts of salt that are absorbed by this cut in the kashering process. After last time's wine soak didn't do much, this time I did a double soak in water for three hours, and changing the water half way through. Then, I did my wine and dijon marinade for two hours, then removed and washed the meat, discarded the marinade, and made a fresh marinade. We had a degree of success this time, since the meat was significantly less salty than times past. But, still a ways to go. I think next time I'll try a longer water soak, and a longer first soak in the wine marinade.
In terms of grilling, all the steak needed was 3-4 minutes per side on the grill at around 500 degrees. Slightly pink in the middle and plenty of beefy flavor. We enjoyed it with artichokes and boiled red new potatoes. Yum!
1 comment:
Three minutes per side is pushing it. Tried a nice herbal rub, which turned out well.
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