The Cow And I

Eric Can Cook Too

I see that Alexis can cook. Bravo Alexis. Not only have you so admirably served as Guy's private physician (hand-delivering a doctor's prescription in a spandex riding suit - talk about obsequious!), but you're now his personal chef as well. As I recall you own a set of iron-worked, razor-sharp Japanese knives, I would hope that Guy hasn't expanded your list of duties to include "hired assassin". So please, don't be offended by the following remarks.

Yes, skirt steak is by far one of my favorite cuts of meat.

I eat it all the time, as I have reminded my opponent on occasion. And has he has noted in turn. But let me tell you, the image of Guy holding up a skirt steak fills me with a little anxiety. You see, I love this cut of meat so much that I would hate to see it maligned in the wrong hands.

The funny thing about skirt steak is that, although it has a tender texture when cooked thoroughly, it is somewhat rubbery if not fully, evenly introduced to the flames of a grill or broiler. Thus, Alexis' culinary creation, while clearly photogenic, almost certainly lacked the proper exposure to heat in its innermost recesses. Just look at it. The outside is properly charred, but the center portions of the roll appear to be practically leaking with blood.

It was, I would imagine, like eating a wetsuit.

And so, with all due respect to Guy's praise, and with all due respect to Alexis' abilities in the kitchen, this is how you cook a skirt steak:

Don't be fooled by the simple presentation. Sometimes simpler is just plain better.

Posted by eric at September 12, 2004 12:12 PM