Skirt steak
Thursday, January 29th, 2009Skirt steak, rubbed with olive oil, salt, and pepper, and broiled, served with a salad of baby spinach, toasted hazelnuts, and Shaft’s Gold Reserve blue vein cheese, dressed in drippings from the broiling pan.
Enjoyed with my brother, Henry, over conversation about the chocolate business, time management, story-telling, finances, and the coming summer. Consumed and cleaned up in about an hour.
Prepared in fifteen minutes.
