Skirt Steak - Trés Simple

I rarely cook red meat, this isn't to say I don't crave it, I just don't often think to buy it. In addition, I basically never order it out - I grew up eating deliciously cooked, flavorfully marinated (care of my father's apricot jam, garlic and rosemary concoctions) tender steak and have yet to see much at a restaurant that lives up to that. That being said, I made a pretty damn good steak.

I seasoned the steak generously with salt and pepper, dusted with a little cayenne and cumin and finished by slathering it in a few cloves of chopped garlic and the juice of one lime. I let the flavors merry for some hours while I made my sides and enjoyed a home made margarita (I'm pretending it's summer).

For one of my favorite appetizers of the moment I have been sautéing shishito or padron peppers (for Calvin Trillin's characteristically enjoyable narrative about padrons click here) with a little olive oil and then sprinkling them with sea salt to finish. Being a self-admitted spice-wimp, it is always a little bit like playing Russian roulette because most of the peppers are tame with a pleasant pepper hint, but, occasionally, you will get one that will really blow you away (my best advice is to take a tiny nibble to start - and, spice-wimp that I am, this has served me well).

To finish the skirt steak, if you have a grill (well that would mean that you have outdoor space and I would be jealous) - use it, for those of us who don't heat up you grill pan until it's nice and hot, brush with a smidge of olive oil and throw on the steak. Cook for about 2 1/2 - 3 1/2 minutes per side, I like my steak on the rarer side, add an extra minute per side for medium-ish. I served mine with cilantro smashed potatoes, fresh garden tomatoes, and a special cornbread - recipe to follow. . . 

The padron aftermath