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| Allen Brothers Skirt Steak |
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Folks, you know if there’s one thing we never do at the EIB Network, it’s skirt around an issue. Therefore, let us get right to the point: You just can’t do without skirt steak. It’s so good, it’s virtually vital to the happiness and well-being experienced in any home kitchen or family dining room --- let alone (if you order quickly!) for a Labor Day grilling party.
Friends, you also know we don’t exaggerate here at the EIB Network. Therefore, take our highly trusted word on this: skirt steak is a hands-down winner. As the always “beyond prime” selections from our good friends at Allen Brothers more than prove, skirt steak is an exceptionally tender and juicy choice to serve your family and friends. It also has a distinguished robust flavor that sets it apart.
In addition, the meat is superbly wet aged by the experts at Allen Brothers, which means it’s naturally aged under controlled conditions by placing it in vacuum-sealed bags that prevent moisture from evaporating. Enzymes break down the meat’s sophisticated proteins from the inside out and that creates a flavor unique to wet aging.
Absolutely fantastic with just a hint of salt and pepper, skirt steak also has other ways to demonstrate its prowess, chief among them its ability to magnificently incorporate the flavors of marinades and spices. You can do that from your own recipes and imagination, or, lay back, put your feet up, and do as we in-the-know EIB aficionados do, and let the talented chefs at Allen Brothers do most of the work.
For instance, their new teriyaki-marinated skirt steak is folks, nothing short of a dream. Hand-selected and with the perfect balance of teriyaki flavor, it’s the preferred meat for fajitas and so much more, like broiling, grilling, or sizzling in a skillet, all of which shows off its versatility.
Consider ordering Chef Art Smith’s Allen Brothers’ ancho-rubbed skirt steaks for a perfectly seasoned meal. You will be an instant gourmet, like Art, who provides exclusive recipes to Allen Brothers’ customers and who has been Oprah Winfrey’s personal chef and the author of the James Beard award-winning cookbook, “Back to the Table,” and the new “Back to the Family.” His rub magically makes the meat earthy, spicy, smoky, and sweet all at the same time!
Just remember, though, there’s never enough skirt steak, which is usually a family favorite. Even better, buy and cook extra. Cook until medium rare and enjoy, and then the next day saute it and serve it in salads, sandwiches, or in specialties like steak ‘n’ eggs.
In the mood for even more fun, friends? Try this exclusive Allen Brothers’ recipe for Skirt Steak with Tex-Mex Chili Rub. El Rushbo gives it the EIB Network seal of approval and calls it muy, muy, muy bueno!
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SKIRT STEAK WITH TEX-MEX CHILI RUB
• 4 (8-ounce) Allen Brothers skirt steaks, thawed* (add possible link to Allen Brothers skirt steak ordering page)
• 2 dried chipotle chilies, opened and seeded
• 1 tablespoon each cumin, coriander, and mustard seeds
• 2 tablespoons black peppercorns
• 1 / 4 cup kosher salt; and 1 / 4 cup chili powder
• 2 tablespoons brown sugar
• 1 tablespoon dried oregano
• 1 tablespoon each garlic flakes and onion flakes
• Pinch of cinnamon
1. Toast first 5 ingredients other than the meat in a dry pan on high 2 to 4 minutes. Transfer to a spice mill or blender. Add remaining ingredients and grind to a fine powder.
2. Rub spices on skirt steak. Grill 3 to 4 minutes per side for medium-rare or to desired level of doneness.**
3. Let rest 5 minutes before slicing. Serve hot as fajitas or with your favorite side dishes, or let cool and serve as a steak salad. Serves 4 to 6.
* Allen Brothers products should always be thawed on a dish in the refrigerator in its vacuum-sealed package unless otherwise directed. This is the safest way to thaw food and it allows the product to retain all of its natural juices, which are essential for exceptional flavor. Never thaw products at room temperature or under hot water.
Thawed steaks and chops may be refrozen as long as they have remained refrigerated and have not been thawed longer than one day.
Note: Sometimes the vacuum- package will leak while the product is thawing due to small pinholes that can occur during freezing and/or shipping. As long as it remained frozen and was refrigerated while thawing, this is not a concern. However, we recommend using a baking dish or pan to catch fluids.
** The USDA recommends cooking to a minimum internal temperature of 160 F. Use a meat thermometer and check temperature in the center of the meat.
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