Red Meat Thursday

Yesterday’s Minimalist column, by Mark Bittman in the Dining Section of the New York Times, covered a topic dear to my heart – Skirt Steak.



His recipe featured Grilled Skirt Steak with Vietnamese Chimichurri.

I’ve been smoking up my kitchen with skirt steak at least a few times a month for the past two years, and this recipe, Skirt Steak with Cilantro Garlic Sauce, is the house favorite.



So when I saw yesterday’s column I knew what was coming…

SKIRT STEAKOFF

I plan to make both versions, hold a taste test, and write up the results for the good of science and skirt steak eaters everywhere. Stay tuned…

I was actually planning to do this last night, but the siren song of The Odeon lured me out of the kitchen and down to TriBeCa for a great big cheeseburger with their delicious salty fries and a few pints of Fuller's London Ale.

I was so stuffed I thought it would be at least 24 hours before I could eat another cheeseburger, but then I read this fantastic comparison between burgers served at Shake Shack and Burger Joint. Not that I doubt this writer's competence or judgment, but this does seem to be an issue on which additional research may be needed.