Curious on Chimichuri on outside skirt as a "dressing".
On my meat voyage Friday, the local Latin meat place has Argentine outside skirt for $9.99/lb. ( which still irks the shit out of me since in the old days it was like $2.99/lb. i grabbed a 3lb bag since it was balled up and packaged that way.
I was pleased to get two "thick" slabs where only a palm full of fat needed to be trimmerd.
Its been in a bath for 24 hr.s will go on the blackstone about race time.
Now the chimichuri question. I can't imagine the flavor profile I've imagined from the recipes I've read would enhance a nice cut of beef.
I've always heard chimichuri had cilantro in it. two things that won't pass my lips are cilantro and coconut ( another story). So..... a non cilantro batch of
Chimichuri..... is it worth the effort? The slabs of skirt are almost 1/2" to 1" " thick, where it is usually see-thru when they cut and package it in he store.
TIA
john
On my meat voyage Friday, the local Latin meat place has Argentine outside skirt for $9.99/lb. ( which still irks the shit out of me since in the old days it was like $2.99/lb. i grabbed a 3lb bag since it was balled up and packaged that way.
I was pleased to get two "thick" slabs where only a palm full of fat needed to be trimmerd.
Its been in a bath for 24 hr.s will go on the blackstone about race time.
Now the chimichuri question. I can't imagine the flavor profile I've imagined from the recipes I've read would enhance a nice cut of beef.
I've always heard chimichuri had cilantro in it. two things that won't pass my lips are cilantro and coconut ( another story). So..... a non cilantro batch of
Chimichuri..... is it worth the effort? The slabs of skirt are almost 1/2" to 1" " thick, where it is usually see-thru when they cut and package it in he store.
TIA
john