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  • Steak Bites.....

    I made these bad boys up last night as the kids were inbound late from the airport. I also wanted to see how they tasted. Holy Hell are they good if you like Asian food and beef.

    You can use skirt or flank steak for this which I think would work best. I used a 1.4# skirt steak:



    Just slice it up into bite size pieces to suit your tastes.

    I also made up some simple marinade, 1/4 cup of soy sauce, 2 TBL of honey, 1 TBL of chili paste.



    I mix the two together and let it sit for 30-60 minutes. I went 60.

    Then, I broke out the carbon steel pan and went to work. No reason CI wouldn't work but the carbon steel was easier to keep clean during the process using a spatula. I added 1 TBL of olive oil and set to med heat.



    I did 1/3 of the meat at a time so I could get a good char on all the pieces.



    Didn't take long to finish it all and it holds a Ton of flavor. I kept the meat med rare or at least tried to. With the flavor, some of the fat from the skirt steak, it was excellent.



    We just ate them as bites. Would be great with some rice and some grilled veggies as well. I also think this would be an excellent appetizer for any party along with a bunch of toothpicks.

    Thanks for looking and give them a shot.
    Pete
    Large BGE
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  • #2
    Skirt steak is awesome, there's no other cut quite like it. They also take marinades exceptionally well.

    Looks great Pete.

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    • #3
      That looks Awesome Pete!!---

      I could snack on those little guys until it's time to lick the plate!!

      Nice Job!


      Bear
      Vietnam Vet---9th Inf. Div. Mekong Delta (1969)
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      • #4
        Oh I'd put a hurting on them! Some of my favorite cow parts right there.

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        • #5
          Originally posted by Abelman View Post
          I made these bad boys up last night as the kids were inbound late from the airport. I also wanted to see how they tasted. Holy Hell are they good if you like Asian food and beef.

          You can use skirt or flank steak for this which I think would work best. I used a 1.4# skirt steak:



          Just slice it up into bite size pieces to suit your tastes.

          I also made up some simple marinade, 1/4 cup of soy sauce, 2 TBL of honey, 1 TBL of chili paste.



          I mix the two together and let it sit for 30-60 minutes. I went 60.

          Then, I broke out the carbon steel pan and went to work. No reason CI wouldn't work but the carbon steel was easier to keep clean during the process using a spatula. I added 1 TBL of olive oil and set to med heat.



          I did 1/3 of the meat at a time so I could get a good char on all the pieces.



          Didn't take long to finish it all and it holds a Ton of flavor. I kept the meat med rare or at least tried to. With the flavor, some of the fat from the skirt steak, it was excellent.



          We just ate them as bites. Would be great with some rice and some grilled veggies as well. I also think this would be an excellent appetizer for any party along with a bunch of toothpicks.

          Thanks for looking and give them a shot.
          Oh man, that makes my mouth water for sure.
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          USAF 1982-2008 Desert Storm Vet
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          • #6
            Oh yeah... skirt steak has almost dried up around here... kinda like tri tip in some parts of the form.... Love that version.... Im back on my quest to find it........
            Brian

            Certified Sausage & Pepper Head
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            • #7
              Hell yes I could graze on that all day long...Better fix some more
              Craig
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              • #8
                looks great. this is a nice sauce my wife came up with. good flavor without being too salty like most commercial brands. It keeps well in the fridge. we just use an old BBQ sauce bottle.

                Teriyaki sauce
                ¼ cup soy sauce
                1 cup water
                ½ teaspoon ground ginger
                ¼ teaspoon garlic powder
                5 tablespoons packed brown sugar
                1 -2 tablespoon honey
                2 tablespoons cornstarch
                ¼ cup cold water

                1
                Mix all but cornstarch and 1/4c water in a sauce pan and begin heating.
                2
                Mix cornstarch and cold water in a cup and dissolve. Add to sauce in pan.
                3
                Heat until sauce thickens to desired thickness.
                4
                Add water to thin if you over-thick it

                I like it better with Asian Five spice than ginger. It seems to make it have a more savory flavor. but each to his own...
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                • #9
                  Dang Pete! You just keep coming up with these delightful dishes!


                  Drinks well with others



                  ~ P4 ~

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                  • #10
                    wow - now that looks mighty good
                    ~ George Burns

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                    • #11
                      i like that!
                      Sunset Eagle Aviation
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                      • #12
                        Originally posted by barkonbutts View Post
                        Oh yeah... skirt steak has almost dried up around here... kinda like tri tip in some parts of the form.... Love that version.... Im back on my quest to find it........
                        Great job, Pete! I'm in the same boat as Brian...not many places sell skirt steak. But we do have a Lucky's and they sell it every now and then. Going to have to pick up some next time I see it!
                        Becky
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                        • #13
                          A wonderful snackage of bovinage right there!
                          Mark
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                          • #14
                            Like that! Nice
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                            • #15
                              So I walk into Smith's today and they have Flank on sale! Guess what I picked up?

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