Skirt steak is a relatively inexpensive cut of meat with a lot of flavor. Great for weeknight dinner as it cooks quickly. Serve it with your favorite salad.
We are back from our trip to Yosemite which turned out to be fun and relaxing. The house we rented was supposed to have the internet connection but it didn’t. And guess what, we ended up talking to each other much more, playing games with the boys and reading. I started reading this very interesting, moving and sad book called “A little life” by Hanya Yanagihara. I’m halfway there and highly recommend it. Have you heard about it?
The temperature in Groveland where we rented our house ( about 25 miles from the entrance to the park) was close to 100° F most days and at the park it was a bit less. One day we hiked to the top of Sentinel Dome, about 1.4 miles, and then swam in the freezing cold river. Next day we hiked only to the bridge on Vernal Falls instead of the top. It was hot and the boys were tired. We went for a swim twice, as many hikers did! Next time we will try to hike all the way up, including the 600 steep steps and Mist Trail. We love Yosemite and it feels so good to be close to nature in such a pure form.
One of our favorite places to eat dinner in Groveland was the Iron Door Saloon, which is the oldest saloon still operating in California. This place gets very busy during the summer since it is on the main road leading to Yosemite. We enjoyed the live one-person band few nights during the week as well as karaoke night. The boys were there as well so we didn’t stay too long for that as the “singers” were starting to perform in different stages of intoxication! Food was actually quite good there! We tried several different burgers there, as well as fried fish sandwich. Buffalo burger was a hit with Ian and he had it for dinner and brunch everyday. Landon loved the fries, which were actually one of the best ones I’ve ever had.
Today’s recipe is very easy, delicious and perfect for summertime dinners. It surely will be a hit at your next backyard gathering. I love it served next to my Panzanella salad or a summery green salad (recipe soon!). I was introduced to a very similar recipe at our Brazilian friends’ party a few summers ago. Steak seasoned only with salt, grilled until medium-rare, then sliced and served with melted butter. It is a custom in Brazil to have one of the hosts (or their dad) walk around and offer each of the guests a serving of the grilled meat. Several times during the party! This dish convinced me to change my mind about beef and steaks as I never really liked them.
If you are new to grilling or steaks are intimidating, like they were to me with the need to achieve the perfect medium-rare doneness, try the skirt steak. If you can get the organic, grass-fed meat, buy it. It does taste better, especially in such a simple recipe. It takes about 3-4 minutes of grilling per side if you are aiming for the medium rare. When done, remove it from the barbecue and cover with aluminum foil for about 5 minutes. Melt the butter with pressed garlic, then slice the meat against the grain. Pour the butter over the meat, sprinkle with chopped parsley and serve right away.
Skirt steak is a long and flat cut of beef that comes from the rib area. It often is sold covered with a tough membrane and some fat that should be removed before cooking. When the grill is heating up, season the meat with salt and pepper generously. Brush some olive oil on both sides of the meat or oil the grate, so the meat won’t stick. Place the meat on the grill and close the lid. Barbecue 3-4 minutes on high, then turn over and cook another 3-4 minutes. When the meat is done, transfer to a plate and loosely cover with aluminum foil for about 5 minutes.
While the meat is resting, place 1 stick (4oz) of butter in a microwave-safe dish, add 2-3 pressed garlic cloves and microwave for 20-30 seconds or until the butter melts. Stir well.
Slice the meat against the grain. Transfer to a platter, drizzle the melted garlic butter on top and sprinkle some freshly chopped parsley. Serve.
Serves: 4 people Prep time: 5 minutes Ready in: 20 minutes
- 1 skirt steak, preferably organic, membrane and fat removed
- salt and pepper
- olive oil for brushing
- 1 stick (4oz) unsalted butter, melted
- 2-3 garlic cloves, pressed
- 2 tablespoons fresh parsley, chopped
- Heat up the barbecue. Trim the meat of any excess fat and tough membrane. Season with salt and pepper.
- Brush some olive oil on the steak. Barbecue 3-4 minutes for medium-rare (about 6 for well done). Turn the meat on the other side and grill another 3-4 minutes.
- Transfer to a plate and cover with aluminum foil. Rest for 5 minutes.
- Meantime, melt the butter with pressed garlic. Set aside.
- Slice the meat against the grain. Transfer to a platter, drizzle the melted garlic butter on top and sprinkle some chopped parsley. Serve.