I'll keep this short and sweet.
Bought some skirt steak a couple nights ago that didn't make it into dinner, so yesterday I decided to marinate it in some yogurt for tonight. The yog gives the meat a nice tang and the cultures help to tenderize and break down the protein, or so they say. I also added some tumeric and dried sage, what the heck.
Tonight I sautee'd it up with a little salt, served with brown rice and broiled pencil asparagus with oil, salt, pepper and some shaved Reggiano. And man, that ish was GOOD! I highly recommend the yogurt treatment. It's great for just about any kind of meat, especially the ones that can toughen up, like goat or lamb.
Nom nom.
