Skirting the Issue

20150417_183617Woohoo, working holiday off to good start. Went shopping and found Skirt Steak at the supermarket. Skirt or flank is hard to get these days despite it being one of the more flavoursome cuts. The secret is cooking and carving it right. Cook in a really hot pan or on a bbq and sear hard on both sides for a few minutes then let it rest. Now just cut across the grain to create pull apart strips of juicy pink beef. Throw in a salad and spicy wedges and you are done…ten minutes flat.


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