Stop pouring out your pickle juice! Use it to tenderize steak instead.
Yup, believe it. A big ol’ jar of leftover pickle juice is like a perfectly pre-seasoned pour over for meat. The salt and garlic flavors are already there and the acid in the juice acts as a great meat tenderiser, helping particularly to break down tougher cuts.
I’m having a bit of a love affair with skirt steak at the moment – it’s cheaper than flank, has a beautiful natural marbling and it’s very level in thickness and size so it always cooks up evenly. Skirt has to be cooked right, and does best at medium-rare (140-145f) otherwise it can be a little tough, but that’s why it’s perfect for use with the pickle juice brine!
You know what else is great about this recipe? Sometimes I’m not organised enough to start marinading hours in advance. Or maybe I haven’t figured out exactly what I feel like eating for dinner- who knows if I’ll want tacos or burgers or salad (lol! j/k) This brine only needs a minimum of an hour, so it’s totally do-able at the last minute. But caution – don’t brine your meat for more than 3 hours or it’ll start to break down too far (and rest assured, that’s a pretty gross consistency…).
For the cooking tools: I’m in love with my PK Grill for hot searing, the cast aluminum allows the unit to get hotter than any other charcoal grill I’ve tried, and means I can get a badass char while keeping the interior perfectly pink. My Thermapen is another crucial tool for this method, and will give you a super accurate calibrated read of the internal temp (within 3 seconds!) but I also like that the probe is very slim, meaning you don’t need to leave huge stab marks in whatever you’re cooking, plus it’s more precise for these thinner cuts too. FYI – I use the leftover juice from my homemade pickles, plus a combo of dijon and Whataburger mustard, BECAUSE I CAN!
Give this a try at your next grilling session – it cooks up so easy it also makes a great snack while you’re waiting for the bigger stuff to be ready.
Recipe after the pics!Print