Sunday, July 24, 2011

Chasing Plump Skirts

The heat has finally let off around here. About 80 degrees, dry and a nice breeze. Good stuff.

Market Operations
Usually I do homework on Sunday night for stock ideas but I am skipping today. Why? Because I am up to my ears in long positions that's why! No real room to deploy more cash. Add in the debt ceiling drama and who knows how the early part of the week will go. My positions are:
-SOXL (maybe a tad overweight)
-GFIG
-CSU
-ASYS
I am not of the opinion that some monster sell off is at hand should a debt deal be reached or not. I think this is noise, but you cannot pretend that our CONgress and Wall Street are not hyper-reactive people so stay sharp this week.

Chasing Plump Skirts
Now that I have your attention!

Today I made stuffed skirt steaks. This is a favorite of the wife's so I can score points if I make it. It is somewhat involved to do, but not too hard. The end result is tough to beat.

You will need:
-skirt steaks
-tomato
-baby spinach
-Some kind of shredded cheese
-mushrooms (regular or portabella)
-twine
So the first step is to pound your meat. It's ok, it's for a purpose. To minimize the mess you can lay saran wrap over the skirt steaks as you use a mallet to pound the steaks as flat as you can:
After you have the steak flat, cut it into strips for individual stuffing. Layer on the baby spincah first, then the other stuff finishing with the shredded cheese:
Roll up the package and tie off with twine. You can usually get away with just going around once, but I will add a tie length wise to keep the goods from spilling out on the grill.
Get your grill going but do not go thermo nuclear, you don't want a super high heat as these take a bit to cook fully through. I use the Big Steel Keg and lump charcoal and get the temp up to about 400 degrees:
This should take about 20 minutes total, but keep moving the stuffed steaks around so they cook on all sides. I threw on some asparagus as well. Here it is near the end:
Dinner plate for me:

I brushed the rolls with some Stubbs Beef Marinade during the cook for an added punch, but you do not have to. These come great and the baby spinach actually crisps up during cooking so you get a nice crunchy texture along with the gooey goodness of the cheese and meat. What did you all have for dinner tonight?

Have a good night.

10 comments:

Zydecopaws said...

Nice looking steaks. I don't know about that whole "beating your meat before dinner" thing though... ;)

getyourselfconnected said...

Well if the situation warrants it, you know........

KLo said...

Looks yummy :-)

I have this innate leeriness to something called "skirt steak", though ;)

getyourselfconnected said...

Klo, yes it does have an edge to it!

GawainsGhost said...

It is properly called a skirt steak, because it comes from the side of a cow around the stomach. Down here we call it a fajita.

And I'll tell you something else. Know where it originated? Pharr, Texas, in 1972, about twenty miles from where I live. Prior to that it was discarded meat. No one sold it. Everyone just threw it away.

There was this butcher named Smith who owned a meat market. He said to himself, "I'm not going to throw this away, it's good meat." So he packaged it, named it a fajita, and started selling it. He was the first one.

I'll never forget the day my father came home from the meat market and put this big slab of meat on the counter. What the hell is that? "It's a fajita, son." What do you want me to do with it? "Cook it." Okay.

Back then you had to trim off all the fat, and there was a lot of fat. (Adds weight to increase the butcher's price, you know.) My father liked his fajita marinated in beer and grilled. Personally, I like mine marinated in Worchestershire sauce, sprinkled with Lawry's seasoning salt and lemon pepper, and broiled.

Anyway, next thing you know, the fajita is selling all over the world. The Rio Grande Valley is an interesting place. You'd be surprised.

Did you know that every piece of leather sold by Harley Davidson is made at a factory in Pharr? The ruby red grapefruit was discovered in Mission. The farmer used to send a crate to the White House every month back in the 80s. The No. 1 stores in sales for Dillards, KFC, Home Depot, Luby's, and several others, are all in McAllen. That's for the whole nation.

In the 20s, Al Capone raised race horses down here. I know that for a fact, because the guy my mother bought the company from; his grandfather raised them. Let's talk about being connected.

Most of what you call Mexican food is actually Tex-Mex. It originated here, and is more accurately described as norteaneo. Which refers to northern Mexico and southern Texas.

I could go on, but this area, which was once a forgotten land, has had a major impact on the world.

Yours is an interesting recipe though. I would have never thought of doing something like that with a fajita.

Property Tax Law said...

Bon App├ętit

Anonymous said...

As I live and breathe -- an actual green vegetable on GYSC's plate!!!

Jennifer Hillier said...

I want to come to your house for a barbecue! Everything always looks so tasty!

getyourselfconnected said...

Anon, hey! I do locate a vegie from time to time....

JH, when you are bigger than S. King you can visit Boston and I will grill up a feast in your honor.

The Sovereign Bohemian said...

Fantastic looking meal! I'm definitely going to make that sometime. Nice picture of your grill...must be that pretty deck in the background!