We cooked skirt steak again tonight because we are working on perfecting our spice rub for it.  (Last time we made it, we didn’t have paprika, which resulted in the rub being very salty).  This time we got it just right and it was delicious.  We also made a huge kale salad (with almonds, pecorino cheese and a mustard dijon dressing).  Then on the side we had baked potatoes and green peas.  For dessert, home-made oatmeal raising cookies.  It was a simple, but delicious meal.

For the skirt steak, always check the steak to make sure there’s not clear membrane on it; if there is try to remove it.  Then we let is marinade in a dry rub for at least 2 hours.

Our dry rub marinade is as follows: 1/4 cup garlic powder, 1/4 cup onion powder, 1/4 cup paprika, and 2 teaspoons table salt.  If you want it a little more spice, add 2 tablespoons of ancho chile powder.  Rub in into both sides of the steak, cover with plastic and let sit for 2-4 hours.  Cook steaks on high heat 2-3 minutes per side.

The salad is also pretty easy but you do have to chop a lot: the kale is better if its chopped up pretty small, and then you have to chop the almonds up and grate the cheese.  You can also add shredded brussel sprouts but we didn’t have any.  Just make sure your knives are sharp.