Skirt Steak

0.5 pound skirt steak (pasture finished)

2-3 ounces fresh broccolini

2-3 ounces shitake mushrooms, de-stemmed

Marinate for steak:

apple cider vinegar

ponzu sauce

2 garlic cloves, chopped.

Trader Joe’s 21 Seasoning Salute

Ground pepper

A dab of hot sauce, to taste, preferably just enough to provide a kick without true heat.  I’m currently partial to the Tabasco Chipotle sauce, but I’m planning on learning to make my own.

Before you start, know that skirt steak is similar to flank steak in that you don’t want to over cook it, it gets tough and unpleasant that way.  Rare to medium rare is recommended.

This is a nice pasture-finished cut (from the farm in Virginia), as you can see from the photo below.  I put the marinate on, and rolled the pieces back up.  At least once, turn the meat over in the marinate, and rub it around some.

After at least a couple hours, I went and started the shitakes in a skillet with just a dollop of olive oil (butter, if you prefer).    When they were underway, I added the broccolini, and just as soon as this was beginning to wilt slightly, I added the meat, which I’d cut into pieces, along with the marinate.  This next photo is before the meat showed up.

Stirred constantly until done, which didn’t take much more than three minutes, if that.  Photographed it and ate.  Sometimes the best things are the most simple.

Locavore items: Skirt steak (it’s local if I’m visiting there anyway), garlic.

Rating: 5 out of 5.