My husband is a huge fan of skirt steak. I like it very much as well, but he has pretty much decided that most of our evening meals should be skirt steak if it going to be any sort of steak at all. I’m not complaining since it is easy to prepare and very tasty. (The price is inconvenient compared to other rejected cuts, alas.)
Having skirt steak so often and preparing it simply with salt and pepper means that I’ve been trying some new things to dress it up. Actual chimichurri is delicious and all, but I have been playing with a new food processor and trying different purees to spoon over the steak.
The food processor:
While I prefer not to clutter my countertops and tend to take the long route in all things this appliance has been a big help now that I’m in the city for work and am exhausted by suppertime. The reviews were correct about the gasket being a particle trap, and the smaller bowl isn’t entirely as awesome as it sounded, but it still helps. If I buy another few pieces maybe that would be best since our dishwasher is the world’s slowest (and I agree with some reviewers that this is a machine wash item.) Anyway, I like the look and design a lot too besides having a choice to use less dishwasher space or the big bowl as needed.
One night I wanted to use the piquant little nasturtium leaves growing all over for something, and the food processor made it possible to do more than add them to a salad. I used a handful of them, some parsley, a red pepper, garlic mustard from the yard, a little onion, and spicy oregano together. Of course I added olive oil, salt, and a bit of vinegar too. Another night I put a garlic clove into the mix since the wild garlic mustard was about done. Either way it is good.