HOW TO CUT MEAT AGAINST THE GRAIN VIDEO RECIPES

Steps:

• Put all ingredients except the steak in a blender and blend until smooth.
• Pour the marinade over the skirt steak in a nonreactive pan.
• Marinate, refrigerated, for 3 to 4 hours before grilling, but no more than 10 hours.
• When ready to cook the steaks, prepare your grill for grilling.
• Remove the skirt steak from the marinade and clean away any excess marinade with the back of a knife.
• Grill the steak over medium-high heat for 4 to 5 minutes per side to serve it rare to medium-rare.
• When cooked, slice the steak thinly against the grain, starting at one corner and cutting on the bias. Serve either hot or at room temperature.

Steps:

• Preheat the oven to 170 degrees Fahrenheit (77 degrees Celsius).
• Remove the fully thawed roast from the fridge and remove it from the packaging.
• Place the bottom round roast on a cutting board and let it rest for 10 - 30 minutes.
• Brush the entire surface of the roast with olive oil or your choice of oil.
• Combine all of the seasonings in a small bowl.
• Rub the seasonings over the entire surface of the roast - top, bottom and all sides.
• Insert meat probe into the thickest part of the roast.
• Place the roast in the center of a roasting pan with the fat side up.
• Cook for 2 hours per pound until you reach your desired internal temperature. When the internal temperature reaches around 125-130 degrees Fahrenheit (you've hit medium rare).
• Remove the roast, tent with foil and rest for at least 10 minutes and up to 2 hours before you reverse sear.
• Reverse Sear