Grilled Skirt Steak
Trimmed skirt steak seasoned with fine sea salt, fresh cracked pepper, and chili powder. Served with a side of grilled garlic bread (pre-made: didn’t have time to roast 3 bulbs of garlic).
After spending three days painting and fixing up my apartment (my girlfriend moved in with me and I figured it was only appropriate to give the place a face-lift so that it would be just as much hers as it is mine) I was craving skirt steak. I tried to get it at my local grocery. I tried the two carneceria’s in my hood, but to no avail. My boy Brix and I talked about grillin’ and chillin’ for a bit that night (Saturday). One place we know has skirt steak…Western Beef, which conveniently has a liquor store next door. I get the meat, you get the whiskey.
——Knowledge——
Boneless cut from the belly area (near the front legs). Full flavor, boneless, and absorbs marinades well because they are thin with a loose grain. Skirt is located between the flank and brisket. It’s relatively easy to trim yourself, but I recommend watching a butcher doing it once.
——Leftovers——
I roasted garlic and jalapeño’s, grilled an onion (white, wrapped in foil), toasted a deli hero, and warmed the beef. Diced the garlic and jalepeño’s up, sliced the onion, and loaded up an amazing sandwich.
