Marinated Skirt Steak: This Recipe Is a Keeper
Thanks to the long holiday break, Michael and I had the unknown luxury last week of being home on a weekday with child care and no work. What an awesome thing THAT is.
Aside from getting to know our local bartender a bit better (how cool is it that I live two blocks from a bar with Tripel Karmeliet on tap?), we also found the time to do some food shopping. While at our beloved Paulina Meat Market, we decided to pick up some skirt steak.
Over the summer, the kids and I were in NY for the weekend, and our neighbor brought over some dinner for Michael. Well, he has never stopped talking about the delicious, smoky flavor of the skirt steak, so we thought it was high time we tried to recreate it. I searched around online a bit, and we decided to try this recipe. I loved it.
I don't know that I'd make it again inside (cleaning the griddle wasn't fun), but if it's grilling temperature outside, this is really an ideal weeknight dinner. We marinated the meat for almost 24 hours, and it was bursting with flavor. We served it sliced (make sure you slice AGAINST the grain, or it will be tough) with corn tortillas, black beans, rice and guacamole. Oh, and a really yummy salad that I tossed with ranch dressing and salsa.
Aside from getting to know our local bartender a bit better (how cool is it that I live two blocks from a bar with Tripel Karmeliet on tap?), we also found the time to do some food shopping. While at our beloved Paulina Meat Market, we decided to pick up some skirt steak.
Over the summer, the kids and I were in NY for the weekend, and our neighbor brought over some dinner for Michael. Well, he has never stopped talking about the delicious, smoky flavor of the skirt steak, so we thought it was high time we tried to recreate it. I searched around online a bit, and we decided to try this recipe. I loved it.
I don't know that I'd make it again inside (cleaning the griddle wasn't fun), but if it's grilling temperature outside, this is really an ideal weeknight dinner. We marinated the meat for almost 24 hours, and it was bursting with flavor. We served it sliced (make sure you slice AGAINST the grain, or it will be tough) with corn tortillas, black beans, rice and guacamole. Oh, and a really yummy salad that I tossed with ranch dressing and salsa.
