Tough Love: Chasing Skirts

Meat is expensive and becoming more so as the economy seems to be sagging more than a bit - time to shop for “lesser cuts” of meat. This can mean some pretty tough customers, such as skirt steak and chuck roasts.

The skirt steak is a thin tough belt of meat from the ribs, but with a little care it can become a real treat. Mad Coyote Joe, in his book “Authentic Mexican Cooking for Gringos” presents a quick tasty recipe for this particular cut.

Rub the meat with a bit of olive oil and drop it on a hot grill. Sprinkle salt and pepper on the top side. After around two minutes, flip the steak. Sprinkle a little whole Mexican oregano, salt, and pepper on the cooked surface and leave it for another two minutes. Pull it off the grill and allow it to rest for a couple of minutes. When ready to serve cut thin slices across the grain - you can use the slices on top of salad, in a nice roll as a sandwich, or wrapped in a warm tortilla Fajita style.