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+--- Thread: Marinated Skirt Steak pairing help needed (/thread-1177.html)
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- MontereyRick - 03-25-2003
I have friends coming over this weekend and they've asked for my marinated Skirt Steak (which they've had before)?
This stuff is soaked all day in a large zip lock bag filled with garlic, olive oil, red wine vinegar, soy sauce, worcestire sauce, dry mustard and black pepper. Grill/bbq is preheated to very hot and the stuff is seared quickly (about 3 minutes on a side) and rare/med rare on the inside. Absolutely delicious, but I'm wondering what the experts would pair with such a flavored piece of meat?
- wondersofwine - 03-25-2003
Sounds delish! It would take a hearty red--I would favor something like an old vines zinfandel, a cabernet sauvignon (maybe one of those WW has recommended on the cabernet thread if you can find one under $40 a bottle) or a shiraz (Kay Brothers "Hillside" or Parson's Flat shiraz/cabernet sauvignon for example). I wouldn't go for the most expensive cabernet sauvignon like Cakebread or Robert Mondavi c.s. reserve or Ridge Geyserville or Lytton Springs zinfandel because the flavorings of the meat might not allow the highest level wines to strut their stuff. They might show off more against a simple filet mignon or strip steak without a lot of seasonings. (Others may disagree). A regular Napa Valley Robert Mondavi cabernet sauvignon might be a good choice or something else from the Oakville/Rutherford areas of Napa Valley. If you prefer Rhone wines, that's another option, but I tend to save them for the roast lamb or other foods I associate with Mediterranean cuisine.
- Georgie - 03-27-2003
Think I'll try this marinade on a sirloin steak this weekend. No amounts of ingredients were given, but maybe it doesn't matter. Does anybody else have a favorite marinade or rub they'd care to share?
- winoweenie - 03-27-2003
Hi Rick and I second WOWs' post but favor the Zin with this dish. I make a similar dish and seems like the fuller fruit-forward
profile of zins accent the spiciness without
detracting from it. Think the Rancho Zabaca would be el Perfecto for this lil' repast. WW
- Thomas - 03-27-2003
Rabid carnivore, but if you must I go along with the big Zinfandel--there are other wines of course, like rich Cabernet-Syrah blends.
- hotwine - 03-27-2003
Georgie, I posted a dry rub recipe the other day that I used on a brisket: equal parts black pepper, white pepper, garlic powder, onion powder, paprika and Lawry's Seasoned Salt. I use the same one on steaks (T-bones, ribeyes and sirloins), chicken, turkey, venison and hamburgers, all when cooking with an oak fire. Can't vouch for it's use with gas, since I build an oak fire even to grill hamburgers.
- Kcwhippet - 03-27-2003
Georgie, Here's a marinade a friend gave me a few years ago, and we use it quite a bit.
1/4 c EVOO
1/2 c soy sauce
2 T honey (I use apple blossom)
2 T red wine vinegar
1/2 t finely minced ginger
2 T finely minced garlic
2 bunches chopped green onions/scallions
I put this in a baggie with 2 lbs. meat (usually flank steak) overnight - then grill.
- Georgie - 03-27-2003
Thanks Hotwine. I'd forgotten about your brisket recipe. and thanks to you,too, KC. These both sound yummy. Maybe I'll try 'em both.
- Innkeeper - 03-27-2003
From time to time you hear me talking about rubbing steak with OO and Morton Rub. First posted this three years ago, after picking it up off "Live With Regis & Kathy Lee"s web page. It had been demonstrated on their show by the manager from one of Morton's Steak Houses.
MORTON'S STEAK RUB:
3 tbl Kosher (or sea) salt
3 tbl Paprika
2 tbl Black pepper
1 tbl Granulated garlic (powder)
1 tbl Granulated onion (powder)
1/2 tbl Ground thyme
Whisk together. Dry store in opaque jar. Tbl's can be reduced to tsp's for a test try.
[This message has been edited by Innkeeper (edited 03-27-2003).]
- Drew - 03-27-2003
Also for a good, coarse seasoning/rub that I use on many things, try to find the McCormicks Montreal Steak Seasoning, about $7 for 23 oz.
Drew
- dinwiddie - 03-27-2003
I'm new to this forum so I don't know what price range you guys want to deal with, but... I agree that an Old Vines Zin would be a good pairing, however, I also think that something with a spicy finish like a good Syrah or a big Australian shiraz would be a good pairing. Personally, I tend to go with the Rhone style CA wines when I marinade a steak (usually a flank steak for me) I like the 1998 Cline Syrah Los Carneros but the 1998 Peter Lehmann Shiraz Barossa might be a good choice too. I purchased both for something in the $20 range.
- Georgie - 03-27-2003
Thanks, IK! Now I'm starving from thinking about all of these great recipes!
- MontereyRick - 03-27-2003
Dinwiddie..
on the subject of Flank vs Skirt, I have to tell you that an original derivation of my recipe was for Flank Steak. I changed the ingredients slightly but the biggest change was to switch from Flank to Skirt. Skirt steak is so much more tender and sucks up any marinade. I'd highly recommend if you havn't tried it before that you try your favorite Flank steak recipe with Skirt Steak. You may be very pleasantly surprised.
- Georgie - 03-27-2003
and thanks to you, too, Drew! Gee I'm a poet!
- mrdutton - 03-27-2003
1/4 cup EVOO
Please explain, as this has me lost in a quagmire trying to figure out what it could be.
Thanks!
- MontereyRick - 03-27-2003
I'm assuming that's Extra Virgin Olive Oil
- Georgie - 03-29-2003
OK, I added thyme to Hotwine's rub, thus combining his and IK's recipes. Cooked the sirloin on my good ol' George Forman and it was delicious. It'll be even better when I can cook it outside over the coals. Just a tad too much pepper for me, but I'll adjust next time. We had a bottle of Sterling 2000 Napa Valley Merlot which we loved! Tasted sweet enough for me, maybe because it is very fruity. I would definitely buy this wine again. I think I paid $14.00 for it on sale. Very enjoyable.
- winoweenie - 03-30-2003
" Start Cooking Outside "??? Dint' realize there was indoors cooking thingie-bobs! [img]http://www.wines.com/ubb2/biggrin.gif[/img] [img]http://www.wines.com/ubb2/biggrin.gif[/img]
WW [img]http://www.wines.com/ubb2/biggrin.gif[/img] [img]http://www.wines.com/ubb2/biggrin.gif[/img]
- Georgie - 03-30-2003
Yeah, yeah, yeah...
- winedope1 - 03-30-2003
WW- give us poor northeasters a break, huh? If I want to cook outdoors right now, i'm huddled in a coat on my little landing.