Skirt Steak + Dream Sauce
I make an effort to rotate the food we eat throughout the week so we’re varying the type of cuisine and base protein. And I’ve been a big fan of skirt steak as a weeknight red meat option lately. It’s a little more expensive than the usual suspects - chicken, pork, fish - but not too crazy and still a pinch decadent. It’s easy to cook (without the pressure) and you can rely on a simple salt and pepper rub, a jazzy sauce and simple sides.
Fun fact, I actually made the mistake last year of whipping up a chimichurri sauce for the Filet Mignon we were going to eat - needless to say, John was offended. Not all steaks should be sauced, but skirt steak benefits from it.
The Recipes: I used this skirt steak seasoning and cooking method, but opted to pair it with a different citrus dressing. The herb salsa verde recommended is delicious and a classic chimichurri would be as well, I just really enjoy this sauce instead. I served the steak with roasted asparagus and a baby butter leaf salad, tossed with my leftover avocado lime ranch dressing.
Roasted Asparagus + Lemon
Serves 2
1 bunch of asparagus
Olive oil
Kosher salt
Freshly ground black pepper
1 lemon
How to make it
Preheat your oven to 375 degrees Fahrenheit and cover a baking sheet with foil (I always tell you to do this because it neutralizes the cooking process and makes cleanup easier).
Trim the ends off of your asparagus by breaking them off, looking for a natural point of separation so the full tough part is removed.
Drizzle olive oil all over the asparagus and season with salt and pepper liberally. Shake the pan to toss and coat everything.
Roast for 15-20 minutes, or until asparagus is tender and slightly crispy. You want to take this out before the asparagus loses its green.
Optional: Finish by squeezing the juice of a lemon over the asparagus for a fresh bite.
Pre-sauced, awaiting happiness in the bowl to the right.
Sauced, as it should be.