“We make a living by what we get, but we make a life by what we give.” —Winston Churchill
Often when I am in Santa Cruz and near Shopper’s Corner Market, I pop in to visit their meat counter. Their array of beautifully displayed cuts of meats of all kinds, is a joy to behold for this cook.
Last year, as meat prices were quickly rising, I made a decision that in order to keep my food budget under control, I would adapt the Mexican way of preparing and serving food.
In the average Mexican restaurant, if you take notice, the three ingredients on the plate are equal, i.e. rice vs. beans vs. entrée, unlike the typical American style where the steak dominates the plate. And, in traditional Mexican cookbooks, you will find the meat section is much smaller than the American cookbooks.
In Mexico, fresh vegetables such as chilies, tomatoes, tomatillos or fruit make up sauces or salsas to be used for almost every dish cooked. Our sauces come in bottles or packages of ingredients to be added to water or milk for gravies.
I am often asked about my cream sauces or salad dressings and if “it” came from a bottle. Almost never is my answer, as the preservatives give an off taste to me, as well as a gelatinous texture that I do not like, not to mention their high prices for just a few ounces of its content.
This morning, I took out a package of skirt steak that I had purchased at Shopper’s Corner on my last visit. I looked at the price per pound of that beautiful piece of meat and shuddered; $19.99 a pound. Fortunately, I had cut the strip into thirds earlier and frozen the remaining to be included in my recipe for “fajitas” later.
Marinading skirt steak is a “must” for me as this inside cut of meat is part of the flank, which is a tough cut, but full of flavor. Cooked properly over high heat and quick, these two cuts of beef are the most flavorful of any of the steaks. Skirt steak should be served immediately from the grill. If allowed to sit for a period of time, juices drain, and the meat becomes tough and very chewy.
Remember, this is a thin cut of meat unlike a thick steak, which needs a slower heat to cook the inside. My skirt steak will only require a minute and a half on each side with very little resting time and will be sliced across the grain.
Accompanying this steak will be refried beans and a mix of bell peppers, a poblano pepper, onions and cherry tomatoes, grilled in the steak juices that I do not want to waste, and of course, my always on-hand, homemade salsa. Sort of a “mock” fajita dinner, without the tortillas.
Remember, do as in Mexico, reduce the portion of meat on your plate to the size of your vegetable and starch portions. Your health and food budget will be glad you did!
Marinade for Skirt Steak
(2 lbs. Skirt Steak)
• 1/3 cup of Soy sauce
• 1/3 cup of Lemon Juice
• 1/2 cup Olive Oil
• 1/4 cup of Worcestershire Sauce
• 1 Tbsp. minced Garlic
• 2 Tbsp. Italian seasoning
• 1 tsp. Pepper
• 1/2 tsp. Salt
• 1 pinch crushed Red Pepper
Mix well and place steak and marinade in a Ziplock bag.
Marinate for 4 to 8 hours.
Grilled Vegetables for Fajitas
• 1 white onion sliced from the stem end to root end 1/4 in. thick
• 1 each green, red and yellow bell peppers sliced 1/4 inch thick
• 1 clove garlic
• 1 Roma tomato
• 1 Anaheim or Poblano pepper sliced 1/4 inch thick
In the reserved steak juices, sauté until onion is just translucent. Do not brown.
Refried Beans
• 1 28oz. can of Pinto Beans. Do not drain.
• 1 med. white onion, minced
• 1 minced garlic clove
• 1 Tbsp. vegetable oil
• 1/2 cup grated Monterey Jack cheese
Sauté onion and garlic in oil until beginning to brown a little. Add beans and begin to mash them while they are heating.
When beans are hot, top with cheese. Turn off heat and cover until cheese has melted.
Quick Salsa
(Makes 2 cups)
• 1 med. white or red onion, small dice
• 2 garlic cloves, minced
• 1 small Jalapeno pepper, seeds and veins removed and finely diced
• 3 Roma tomatoes, small dice
• 1/4 cup bell pepper, small dice
• 1/4 cup diced cilantro
• 1 Tbsp. red wine vinegar
• 1 Tbsp. fresh Lime Juice
• Salt and Pepper to taste
Colly Gruczelak, a Ben Lomond resident, loves people and loves to cook. Contact her at cz****@co*****.net.
