[3 - 6] [Music] since it is way fou thin skirt steak
[6 - 8] since it is way fou thin skirt steak needs to be cooked quickly otherwise it
[8 - 10] won't have a chance to develop that
[10 - 12] crispy crust it needs before the
[12 - 14] interior turns to toast this means we
[14 - 17] need to apply direct heat but as anyone
[17 - 19] who's uh ever cooked a steak over
[19 - 22] charcoal can attest this almost always
[22 - 24] results in flame UPS you know the soot
[24 - 26] producing Flames that result anytime the
[26 - 28] fat runs out of the meat travels through
[28 - 32] the air onto the coals below the way I
[32 - 34] see it the meat and the heat are must
[34 - 36] haves in this equation but the air not
[36 - 39] so much so we don't need this that way
[39 - 41] there's no air and if there's no air
[41 - 43] there's no way we can have
[43 - 48] Flames so we will cover the meat nicely
[48 - 50] and uh do a little Ash management
[50 - 51] obviously you don't want to do this near
[51 - 62] your house fire in the hole
[79 - 79] meat no no I'm not crazy here's the
[79 - 81] thing now the coals directly under the
[81 - 83] meat can't get any Oxygen so there won't
[83 - 84] be any Flames that is going to be
[84 - 87] perfectly charred in 60 seconds and I
[87 - 89] don't care how much it hisses and how
[89 - 94] much it smokes or complains do not touch
[104 - 104] that now flip them over ah look at that
[104 - 107] mahogany sear yes odds are good some
[107 - 109] charcoal is going to stick just pick it
[109 - 112] up and move it there now we flip and
[112 - 114] allow to cook for another 60 seconds
[115 - 120] again no touching
[125 - 125] 60 seconds are up so we remove our meat
[125 - 129] to a nice clean piece of double thick
[129 - 132] heavy duty aluminum foil double layers
[132 - 136] of course and wrap firmly now this isn't
[136 - 138] actually resting okay because there is a
[138 - 140] lot of heat still in there so think of
[140 - 143] it as a uh a post Grill braze that'll
[143 - 145] help to break down the connective
[145 - 147] tissues you know I I hate to see all
[147 - 149] that heat down there go to waste so uh
[149 - 151] while this does it thing grab a nice
[151 - 154] heavy cast iron skillet say something in
[154 - 156] the 12in range and slap it right down on
[156 - 159] the coals give that 5 to 10 minutes to
[159 - 161] heat up that'll be just enough time to
[161 - 202] fabricate some fajita fixes [Music]
[202 - 206] [Music] yum skirt steak going to have some skirt
[206 - 209] steak going to have wait a minute you
[209 - 211] know now how you slice skirt steak or
[211 - 213] even flank steak for that matter matters
[213 - 215] almost as much as how you cook it for
[215 - 218] instance if you were to take a slice
[218 - 221] with the grain it might look very
[221 - 224] appetizing but our strategy here is to
[224 - 226] cut as thinly as we can Against the
[234 - 234] dly now there are some recipes out there
[234 - 236] that will tell you that this is not the
[236 - 237] right thing to do because it doesn't
[237 - 239] look good on the plate they'll tell you
[239 - 243] to cut on a bias kind of a 45° angle
[243 - 246] like this now I'll grant you that looks
[246 - 249] very very pretty laid out on a plate but
[249 - 251] know this because the meat fibers are
[251 - 254] longer in this this piece is going to be
[254 - 256] a little bit chewier than this piece and
[256 - 257] let's face it if it's all inside of
[257 - 259] fajita you're not going to see it
[259 - 261] anywhere but cut it however you like
[261 - 264] once you do get everything sliced up I
[264 - 267] like to uh move everything back into the
[267 - 271] pouch why well have a look at all that
[271 - 278] lovely sauce in there