Now, I’m not usually one to eat much beef and I much prefer poultry and fish, but since I cook for a beef-eater (hmm…now I could go for some gin) sometimes it ends up on the menu.
While at the Reading Terminal Market, I went up to the butchers and looked at the meat choices they had available. I could have gone for beef chunks, filet mignon, or a variety of steak cuts, but once I saw the cuts of skirt steak, I was intrigued by the slim cuts of beef. Skirt steaks are actually the diaphragm muscle of the cow. When prepared properly, this cut of meat will be one of the most flavorful and tender cuts you’ve ever tasted. Continue reading “Skirt steak with fingerling potatoes”