What's inexpensive, versatile, and crazy tasty? Skirt steak. It also cooks in a flash, which make it tailor-made for grilling.
The skirt is a funny-looking steak: It's long and thin, with a grain that runs crosswise. Slicing across-rather than with-the grain is the difference between a chewy bite and a tender one. Start at one corner, making slices at a 45-degree angle across the width of the steak-the thinner the better.
- 1 1/2 pounds skirt steak
- Salt and pepper
Adapted from bonappetit.com
Cut 1½ lb. skirt steak into 4 pieces; season with salt and pepper.
Grill over medium-high heat until medium-rare, about 4 minutes per side.
Let rest 5 minutes before thinly slicing against the grain.
Use the leftovers
Saute onions and crushed red pepper in a cast iron pan-no oil, so they get all smoky-then add slices of day-after skirt steak and cook until crisp
In a Tagliata
Lay cold slices of steak atop a bed of arugula, followed by a good Parm, a glut of olive oil, and a squeeze of lemon.
In a Sandwich
Pile sliced steak on a grilled baguette with paprika spiked mayo, thinly sliced onion and a mess of fresh herbs.
Calories (kcal) 350 Fat (g) 17 Saturated Fat (g) 7 Cholesterol (mg) 100 Carbohydrates (g) 0 Dietary Fiber (g) 0 Total Sugars (g) 45 Protein (g) 45 Sodium (mg) 250