Now Serving Skirt Steak
I love a good steak, medium rare if you please. When it comes to cooking steak though, I like to follow a recipe because I am clueless as to which cut is good for which style of cooking. Last week, my son requested steak with rice and black beans, and since I had a craving for some red meat myself, he didn't need to ask twice. As luck would have it, I happened to have ripped out a recipe for Skirt Steak with Lemon and Chili-Roasted Potatoes from Real Simple magazine, so we were in business in no time flat.
Although the skirt steak that the recipe called for can be a little pricey (it was $7.99/lb when I bought it), it produced such a flavorful, tender bite that I wouldn't hesitate to buy it again (although now I'll just pay attention to skirt steak sales more often). The potatoes in the recipe didn't turn out the way I like them (my fave is crispy on the outside, soft on the inside), but the steak was spot-on and a definite keeper. During the summer months, it would taste fantastic on the grill as an alternative cooking method. Enjoy!
Photo courtesy of Real Simple magazine.