Cut from the beef flank, the skirt steak is the diaphragm muscle. It's a long,
flat piece of meat that's flavorful but rather tough. Properly cooked, skirt
steak can be quite tender and delicious. It can either be quickly grilled, or
stuffed, rolled and braised.
You may have to call around to find it, but your butcher should be able to get
it for you. It is rarely seen in super- markets. Today, due to the popularity of
the Fajita, restaurants get most of what is produced.
1 lb. skirt steak trimmed or flank steak
juice of 1 lime
2 T. oil
2 garlic cloves
1/2 t. ground cumin
1/2 jalapeno, seeded
1/4 C. chopped cilantro
Blend marinade ingredients in a food processor or blender.
Marinade meat for 30 minutes.
Grill or pan fry the steak over high heat for 3 minutes per side or desired
doneness. Let sit 5 minutes.
Slice meat across the grain into thin pieces.
Serve immediately with cheese, tomatoes, grilled onion, grilled green pepper,
guacamole and warm tortillas.