They've has skirt steaks at the grocer's for some time at a price that is only a little unreasonable and today, I decided to go for it. It's probably going to cost more later, after all.
They don't take well to rapid cooking. You want to go at a skirt stake low and slow, or apply some interesting culinary trickery, or perhaps both. I picked up some diced red onion, a Poblano pepper and a couple of containers of oyster mushrooms. (And a box of beef broth, just in case, but I didn't need it.)
I have just the pan for the job. As winter ebbed and I started using the grill more, I was thinking about cookware. I used cheap Teflon pans for years until that started looking like a bad idea, and Revere Ware (copper-bottom stainless steel), which is great to cook in but so very not non-stick. I love my skillet and stewpot from Our Place, but they don't like high temperatures. My graniteware oval roasting pans are nice, but too thin for direct heat....
Graniteware is enamelware, and there's a famous, colorful brand of enamel-finished cast-iron pots and pans. The Our Place people have a whole line it, too. Both are first-rate cooking hardware -- and priced to match. I went looking for something closer to entry-level, to give it a try with a little less commitment. It turns out that Lodge, a company which makes all kind of plain cast iron, also does enameled versions. I've had a round 12" roasting pan with a lid for a while now, and it's working well. (Bright red with a cream-colored interior!)
It was just the thing for the skirt steak. I applied unsalted "steakhouse" rub to it and let it sit while I melted a half-teaspoon of butter and a splash of light olive oil it, just about to coat the bottom. I left the fire very low and once the pan was warmed up, I laid the skirt steak in it in a big circle, covered it and started doing dishes.
After ten or twelve minutes, it was cooking pretty well and smelled good when I lifted the lid. I added about half an onion on the meat and put the lid back, and went back to my dishwashing. When the sink was clear, I washed the Poblano, cleaned out the seeds and white pulp, and diced it finely, then added it, mostly on the steak. There was now plenty of liquid around the meat; I wasn't going to need the broth. I puttered around for another fifteen minutes, then washed, cut the stems away and added all the oyster mushrooms (you could use ordinary Porcinis, but we like the fancy ones).
I let it simmer, covered, for about a half hour while I cleaned up the kitchen and set up for supper. The total cook time was out an hour and a half start to finish.
It was good -- the skirt steak is sliced into thin strips crosswise to serve, and with a generous helping of the mushrooms and vegetables and a bit of the liquid, it only needed the least touch of salt. We had salad on the side, too.
I am pretty sure hard times are coming. The effects of the long closure of the Straits of Hormuz haven't hit yet, and when they do, it's not goi no to be the politicians or the high-rollers playing Wall Street who will fee feel the pain. It'll be you and me. Might as well enjoy a few small luxuries now, while we can.
Update
1 year ago
