Archive for October 15th, 2011

The skirt is a long, flat strip of meat cut from the chest area of the animal. This area is very well exercised, so the meat is dense and tough, yet full of rich flavor. The key thing to remember about buffalo meat is that it’s quite lean compared to beef. Tenderize the meat with a somewhat acidic marinade and tend the steak carefully on the grill. It can cook to medium-rare in less than 10 minutes. When sliced across the grain into strips, it makes the perfect steak for fajitas.

Prep: 5 minutes
Marinate: 4 to 6 hours
Grill: 10 to 16 minutes.

– If you can’t find buffalo meat, use the same amount of beef skirt
steak. You could also use flank steak.

Prep: 10 minutes (plus 5 minutes for marinade)
Marinate: 2 hours or overnight
Grill: 16 to 20 minutes.

– Long-handled tongs
– Long-handled basting brush.

Gas: Direct heat, high (500°F)
Clean, oiled grate on lowest setting
Direct heat, red hot
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Direct heat, red hot
12-by-12-inch bed, 4 inches deep
Clean, oiled grate set 2 inches above the fire.

1 tablespoon dried thyme
3 tablespoons kosher salt
1 teaspoon ground black pepper
Finely grated zest and juice of 1 lemon
1/3 cup bourbon
2 cups water
¼ cup honey
2 pounds buffalo skirt steak
Oil for coating grill grate
¼ cup finely chopped fresh mint leaves.

1. Combine the thyme, salt, pepper, lemon zest, lemon juice, bourbon, water, and honey in a gallon-size zipper-lock plastic bag; seal and shake to dissolve the salt and honey, about 30 seconds.
2. Add the steak and seal the zipper, leaving about an inch open; push on the bag to release any trapped air through the opening and close the zipper completely. Massage the liquid gently into the meat and refrigerate for 4 to 6 hours.
3. Heat the grill as directed. While the grill is heating, remove the steak from the bag and discard the marinade. Skirt steak can be quite long; to ease handling, cut it into approximately 9- to 10-inch lengths. Brush the grill grate and coat it with oil. Put the steak(s) on the grill, cover, and grill for 5 to 8 minutes per side for mediumrare to medium-done (135° to 140°F).
4. Let rest for 5 minutes before slicing. Cut across the grain in thin, diagonal slices, and scatter the chopped mint leaves over the top.

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