Ken's Skirt Steak
Skirt Steak is a cheap cut. But this recipe elevates it to amazing.
Take a skirt steak and pound it thin with a meat hammer. Rub it with olive oil. Then grind on some fresh pepper and a pinch of salt. Then cover it in freshly chopped garlic.
Add some chopped parsley and a light sprinkle of grated Italian Parmigiano Reggiano cheese.
Now roll it up into a tight tube.
Broil, then cut into pieces and serve.
Tech Notes:
Content written and posted by Ken Abbott abbottsystems@gmail.com
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