Skirt steak ... we talked about how to cut it ... now how to eat it!

Skirt steak is best served chargrilled with a bit of a marinade (preferably for 24 hours) to soften it up before throwing it on the grill.

The key thing with skirt steak though is finding the things that go well with its texture.  Dirty rice and beans are a good carb side ... they hold up with the texture of the beef, and provide complimenting flavor.  I like to do either a dry rub of goya seasoning, or a wet marinade of soy and black pepper, either one is well complimented with a nice avocado salsa topper.

Vegetables are another important part to think through with your skirt steak.  You don't want to serve an previously frozen veggies, and you definitely don't want to just go with corn or a salad.  For this dinner Shells came through with a bounty from the farmers market ... peas & broccoli and I pulled some kale from the back yard garden (ok, it's just a pot, but hey ... we got something).  I like them sauteed, but grilled and steamed would also work here.  Just remember, don't over cook them ... and not too much seasoning ... a little salt and pepper (and fines herb) goes a long way.

So now that you know how to cut it, and eat it ... enjoy!!