This is a pillard piece of meat that is aged and then cooked quickly.
- Trim as much fat from the skirt steak or flank steak (same thing) as you are able. Ask for the outside cut if it is an option.
- Cut the meat into 1 inch strips against the grain.
- Put between lightly oiled plastic layers and pound until flat.
- Lay flat on a drying rack and lightly salt both sides.
- Dry in the refrigerator for 3-5 hours.
- Put onto hot grill and brush with melted butter.
- Great for sandwiches.
Tasajo Jerky
- Pepare Skirt Steak as above, but only Steps 1 through 4.
- Whisk 1 TBL each Worcestershire sauce, soy sauce, honey and lime juice in a bowl.
- Add 1/2 tsp each black pepper, red pepper flakes, garlic powder, paprika, and onion powder; and whisk together.
- Marinate the meat overnight in the refrigerator. It’s OK if it is not laying out flat at this point. I like to put them in a zip lock bag, which makes it easy to occasionally agitate them.
- The next day, remove both racks from the oven.
- Line the bottom of your oven with foil (or use baking sheets) to avoid an awful mess.
- Heat the oven to 300º – We will not cook at this temperature, but this will help kill off any bacteria that might be on the meat.
- Place one of the racks in the sink, and place a toothpick through one end of a meat strip and hang from the top oven rack. It works well to use bamboo BBQ skewers, and thread 3-4 pieces of meat. This keeps them from accidentally falling off the rack.
- Return the rack to the oven and bake the meat for only ten minutes.
- Turn your oven down to 150-175º – or as low as it will go.
- Prop the door open with a wooden spoon to allow moisture to escape and encourage air to circulate.
- It should take between 3-6 hours depending on the thickness of your slices.
- Check after 3 hours. Bend the jerky. It should bend and crack slightly, but SHOULD NOT break in half.
- Keeps out of the fridge for a week or two, and inside the fridge for a couple of months.
