Picked up this baby from a new butcher I just found in Oberlin. Never tried skirt steak before, so I gave it a whirl, and boy was it a good idea! Seasoned with onion powder, garlic powder, salt and pepper. Smoked for 3 hours, then seared on the gas grill for a minute or two each side.
Topped with a peach salsa. Halved and pitted 3 peaches. Grilled over direct heat for about 2 minutes each side, until the sugars in the peaches started to caramelize. Let the peaches cool and then tossed them with a diced plumb tomato, a minced jalapeño, a green bell pepper, diced red onion, a chopped up bunch of cilantro, one juiced lime, a tablespoon of honey and salt and pepper.
Very, very tasty. Similar taste to Carne Asada, as apparently skirt steak is what most Mexican restaurants will use.