Skirt steak is an inexpensive cut of beef taken from the diaphragm muscle. It ranks with filet mignon as a favorite juicy and tender cut. It comes in long, narrow strips about ¾ pound each. The grain runs across the narrow side, so for serving the steak should be cut into serving-size pieces with the grain so that it can then be cut into bites against the grain.

image: steamykitchen.com

Marinated Grilled Skirt Steak
allrecipes.com

2 pounds beef skirt steak
2 Tablespoons lemon juice
1/3 cup prepared spicy brown mustard
1 pinch salt and pepper to taste
1 cup blue cheese dressing (optional)

In a small bowl, stir together the lemon juice and mustard. Trim away most of the fat from the steaks, and rub with the mustard marinade. Place into a resealable bag, and marinate in the refrigerator for at least 1 hour, and up to 24 hours.

Preheat a grill or large skillet for medium-high heat.

Grill or fry steaks for about 5 minutes per side, or to your desired degree of doneness. Remove from the heat, and let the meat rest for 5 to 10 minutes to let the juices settle. Cut each steak along the grain into 3 or 4 pieces. Serve with blue cheese dressing.

Serves 4.

MF&L Staff at Maine Food & Lifestyle magazine.