Alton's Skirt Steak

The next time you're tempted to pass up a skirt steak at the grocery store because you're not sure how to cook it, grab it and make this tasty recipe by Alton Brown.  The steak bathes in a flavorful marinade for an hour, then cooks in less than 5 minutes - doesn't get much easier than that.  Alton cooks his steak directly on hot coals, but I cooked mine in a searing hot cast iron skillet which worked beautifully.  I'll definitely be making this again.  

For another great skirt steak recipe (it’s actually my favorite), check out my killer marinated skirt steak. 

Items used to make this recipe:

(affiliate links)

• cast iron skillet https://amzn.to/2vFJonq

• chainmail scrubber https://amzn.to/2VGLYs4

• alton brown https://amzn.to/2PQWh7p

• nakiri knife https://amzn.to/2Lokofd

• zipper bags https://amzn.to/2PNlI9Y

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Alton's Skirt Steak

Printable Recipe

serves 2-4

Ingredients

• 2 pounds skirt steak, cut into 3 or 4 equal pieces

• 1/2 cup olive oil

• 1/3 cup soy sauce

• 4 scallions, roughly chopped

• 2 large cloves garlic

• 1/4 cup lime juice

• 1/2 teaspoon crushed red pepper flakes

• 1/2 teaspoon ground cumin

• 3 tablespoons dark brown sugar

Directions

1. Trim excess fat and silver skin from skirt steak.

2. Combine all ingredient except the skirt steak in a blender or food processor and puree.

3. Place trimmed skirt steak in a zip top bag, pour in the marinade.

4. Squeeze as much air out of the bag as possible and close.

5. Knead the bag in your hands to distribute the marinade all over the steak pieces; place in the fridge for 1 hour.

6. Remove steak from marinade and pat dry.

7. Cook in a searing hot cast iron skillet for 1-2 minutes per side; remove from skillet and cover with foil; rest for 15 minutes before slicing across the grain.

adapted from Alton Brown

5-Star Ham and Potato Soup

I found this soup on a popular recipe sharing site - it had earned the highest rating of 5 stars after more than 6,000 reviews so naturally, I had to try it.  I prepared the first batch as the recipe was written and it was quite tasty, but I knew I could get even more flavor by tweaking here and there - so that's the version I'll share with you today.  The family loved it (even my picky eater), and my neighbor asked for the recipe after she enjoyed 2 bowls.  This one's a winner folks.      

5-Star Ham and Potato Soup

Printable Recipe

serves 6-8

Ingredients

• 4 cups peeled and diced thin-skinned red or white potatoes (not baking potatoes such as Idaho or Russet)

• 4 cups very flavorful homemade chicken stock

• 1 tablespoon dried parsley

• 1 bay leaf

• 6 tablespoons butter, divided

• 1/3 cup minced celery

• 1/3 cup finely minced onion

• 3-4 cups diced cooked ham

• 5 tablespoons all-purpose flour

• 1/2 teaspoon Kosher salt

• 1 teaspoon ground black pepper

• 2 cups whole milk

• Optional Garnish: fresh parsley, chives, scallions, cheese, bacon, crackers, croutons, etc

Directions

1. Place the diced potatoes, dried parsley, bay leaf, and chicken stock in a medium saucepan.

2. Bring to a boil; reduce heat to medium and cook until potatoes are tender, 15-20 minutes.

3. Remove saucepan from heat; do not drain.

4. In a large skillet, saute the ham, onions, and celery in 1 tablespoon of butter until the vegetables are soft and translucent.

5. Add the sautéed ingredients to the potato and chicken stock mixture.

6. In the same large skillet, melt the remaining 5 tablespoons butter; add the four, salt, and pepper and whisk for 1-2 minutes to cook the raw flavor out of the flour.

7. Slowly add the milk and whisk to combine; continue whisking until the mixture thickens and begins to bubble; pour mixture into the saucepan that contains the ham and potatoes; stir to combine. Garnish and serve.

adapted from allrecipes.com