Smoked Skirt Steak

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.

     

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