| One of the easiest and tastiest grill meals to prepare | | | | treats it with Fajita seasoning. I'm not sure if this is a |
| is the skirt steak fajita style. The skirt steak is a cut | | | | liquid marinade type of seasoning or a dry rub. I'm |
| of meat that had often been overlooked by | | | | guessing it's a liquid. So when I purchase the steak, it |
| customers, and had commonly been referred to as | | | | is all trimmed, pre-seasoned, and ready to grill. |
| the "Butcher Steak". It is a cut of meat that comes | | | | I grill the fajita steak on a very hot grill, very quickly. |
| off the underside of the beef, located at the | | | | It must be eaten rare. Throw it on the grill, and cook |
| diaphragm. The steak is called butcher steak because | | | | it for about three minutes per side. Let it rest before |
| it was often left unsold at the end of the day. The | | | | serving so the juice won't run out when you cut into |
| butcher got to take it home for dinner. In my opinion, | | | | it. I usually cut it into individual size portions and plate |
| the butcher was very lucky to get this steak. They | | | | it up for people, although recently I've been cutting |
| don't go unsold anymore. If prepared right, they are | | | | the finished steak into strips crosswise against the |
| flavorful, juicy, and tender. Here's how to prepare | | | | grain, and serving them on hoagie rolls as sandwiches. |
| them. | | | | However you serve them, if you cook them so they |
| I buy my skirt steak from a very good butcher shop. | | | | are rare, and carve them against the grain, they will |
| He sells them as "Fajita Steaks", which is traditionally | | | | be tender, juicy and very flavorful. Do yourself a |
| the cut of meat for a fajita. My butcher trims the | | | | favor and go to your butcher this weekend and ask |
| steak of fat, and it is about 15 inches long, 3 inches | | | | for a skirt steak. Hopefully he has one already |
| wide at the widest, and a little less than half an inch | | | | prepared with fajita seasoning. Try this steak. They |
| thick. He tumbles it in a meat tenderizer drum, and | | | | are really worth the non-effort to prepare them. |