To finish off this week, I’m sharing some more skirt steak recipes (I told you this was the meat of the week). I think I might be taking a little break from skirt steak, just because the prep does take a while – even though it’s well worth it in the end.
Both recipes involve using Newman’s Own Balsamic Vinaigrette as a base for the marinade
Yes, another post about skirt steak and one of the many ways you can eat it. I don’t think I can say enough how much I enjoy this cut of beef. When I first cooked the skirt steak, I found I didn’t need all of it and decided to let it marinate a little longer to be used for later.
Ok, so these are more like skirt steak mini wraps, but they can definitely be turned into fajitas if that’s what your heart desires.
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”