Since I am holding off on that, I am thinking of some Skirt Steak with a bit of Chimichurri Sauce. Here is a recipe I will try. I'll pick up the fresh herbs on the way home. It's courtesy of Michael Chiarello. I'll let you know how it turned out.
- 1 bunch fresh flat-leaf parsley, finely chopped
- 2 bay leaves
- 6 cloves garlic, minced
- 1 1/2 teaspoons smoked paprika
- 1 tablespoon fresh oregano leaves, finely chopped
- 1/2 cup red wine vinegar
- 1 1/2 cups extra-virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
The skirt steak will be pretty simple. I love it quick grilled on a hot grill pan with nothing but a little oil, salt, and pepper. Skirt steak cooks in a flash, so don't turn your back on it. Now some might suggest that Chimichurri is a bit overkill on skirt steak and that a bottle of A1 is all you need. Sorry, A1 is OK, but I think it's overkill on thin cut like a skirt. I prefer a sauce that will add it's own level of flavor and still allow the meat to shine. A1, , is good with a thick cut, like a sirloin, but for skirt it's like using a shotgun on a mosquito.