Chasdev wrote:Txdragon wrote:Are you cooking them to death? I.E. any doneness level over medium? Also, are you slicing them too thick? If your fajeeta slices are thicker (wider) than 1/4", you're asking for trouble as it is. If you're cooking them to death and slicing too thick, you're adding gas to the fire!
I've tried slow cooking and fast sear, marinated from a few hours to overnight (and one for a week in the freezer just for grins), always cut across the grain with thin slices but can't get away from tough meat.
Funny, seems like 30 years ago when we cooked them almost every summer weekend the meat was much more tender, along with being way way cheaper..
Are you using beef skirt?