Skirt Weather

Perhaps the weather gods are taunting me, but who cares? Today was a no-socks, no-worries kind of day.

Skirt steak is an inexpensive, tasty, easy to cook cut of beef. I made a rub of cumin, smoked paprika, oregano, salt, pepper and ancho powder (Penzey's Spices has a great selection), added a couple of tablespoons of oil to make a thick paste,  and smeared the spice-oil mix on both sides of the meat.

There was a most satisfying sizzle when cool meat met fiery metallic slats. As the smokey scent of searing spices and succulent meat wafted across the road, spandex-clad bikers and joggers passing by slowed their pace, nostrils flaring.

Skirt steak needs no more than a few minutes on each side. Remove from the heat and let it rest on a plate, tented with foil, for 15 minutes. Slice it against the grain.
With it we had broccoli, quickly sauteed in garlic and oil. Sweet potatoes are a perfect compliment too. If, by chance, there are any left overs skirt steak makes awesome fajitas...but that will be a recipe for another day.