I was pleasantly surprised today to see my whole foods, which typically only stocks grassfed liver, had a range of grass fed meats at reasonable prices. I've never made skirt steak before, but I know it can be tough, so I planned on making some with some old veggies I had lying around. Even after cutting it thin against the grain, and letting it simmer in broth for 30+ mins after browning, it still is like eating rubber bands! Any thoughts on how I can avoid this in the future? It tastes fine, just a bit... hard to swallow
No announcement yet.
Grass-fed Skirt Steak Just Kicked My Ass