Skirt steak is not the tenderest cut of meat, but it certainly is tasty when prepared the right way. There are two cuts, inside and outside. The inside is the better of the two therefore a little more expensive. Be careful not to confuse skirt steak with flank steak. They are distinctly different cuts of meat from different areas of the cow. Skirt comes from the pate while flank is cut nearer the animal’s rear quarter.
Marinated Skirt Steak
Baked Potatoes
Tossed Salad
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Marinated Skirt Steak
- 1 – 1½ lb skirt steak
- ½ cup olive oil maybe a little more
- 1 lime or ½ lemon, squeezed
- 2 gloves garlic, pressed or chopped fine
- 1 shallot, chopped
- Freshly ground pepper to taste
Combine all ingredients in a plastic bag. Set the bag in the refrigerator for 1 -3 hours.
Heat a grill pan to medium-high on your stovetop. You’ll know the temperature is right when water droplets sprinkled across the pan sizzle and evaporate instantly.*
Remove steak from the marinade and set on hot pan. Discard marinade. Grill meat 3 minutes per side. Longer cooking will create tough and chewy meat.
Transfer meat to a cutting board and drape with aluminum foil. Let rest for 5 minutes.
To serve, either slice meat thin on the gross-grain or in larger portions.
*This recipe may also be cooked on an outdoor grill preheated to medium-high. Follow the cooking directions as listed above.
Baked Potatoes
- 1 russet potato per person
- Olive oil
- Aluminum foil
- Butter
- Sour cream
- Chives
- Pepper
Preheat oven to 400° F
Wash the potatoes in cool water. Dry thoroughly with paper towels. Stab each potato in 6 or 7 different locations to allow steam to escape and stop the vegetable from exploding.
Rub a little olive oil over each potato to moisten the skin. Rip off aluminum foil square large enough to wrap each potato separately.
Roast in the oven for approximately 1 hour or until a toothpick may be easily inserted in the potato.
Serve with butter, sour cream, chives, and pepper.
*This recipe is excellent for grilling. Place potatoes on upper shelf of grill or, if you have enough space, alongside the turkey pan. Grill for 45 minutes to 1 hour. Test if done by poking a potato with a toothpick. It should insert easily.
To serve, remove foil, slit potatoes open, press the sides together to allow potato to mound. Top with the butter, sour cream, chives, and pepper.
Tossed Salad
- A variety of fresh lettuce, 2 types minimum
- Tomatoes, cut into eights
- Cucumber, sliced
- ½ a red onion, sliced thin
- Small handful of black olives, sliced
- ¼ cup feta cheese, broken into small pieces
- 1 part extra virgin olive oil
- 2 parts balsamic vinegar
- Freshly ground pepper to taste
Toss everything but oil and vinegar together in a large bowl. Cover with a damp paper towel, then store in the fridge chill until ready to serve.
Combine the oil and vinegar just before serving. Add in pepper and stir. Pour a little over the salad and toss well.
