Although we don’t eat red meat all that often, one of our more desirable cuts has become the skirt steak. Since there are only two per cow, they are not all that common and we found that you have to get to the market first thing to get one or two. This one is from Watson Farm here in RI. I just added a little salt and pepper and grilled it on the grill over high heat for about three minutes per side. Since it is so thin, it cooks up super quick (and also defrosts quickly)…make sure you slice it against the grain or it may be a little tough to chew!
-Josh
