Chasing Skirt Steaks

26 Oct

OK.  So the first recipe in Alton Brown’s book calls for skirt steak.  I have spent the past week and a half checking practically every grocery store and butcher in this city only to get the same response, “Yeah, that’s a hard cut to find.  You should check at [insert name of some other store on the other side of town].”  Aargh.  Not only could I not find skirt steak, but I came up empty on the acceptable substitute of flank steak.  Needless to say, I gave up on skirt steak and the dream of following Alton’s recipes to a T.

So, in my fridge sits a nice thin sirloin tip steak.  Not quite what the recipe calls for, but we’re flexible here, right?  This afternoon (finally) we will tackle the first skill: searing.  I’ll let you know how it goes.

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