I was on a mission today to find skirt steak.
At the grocery stores here in NZ, what they call “skirt steak” is actually flank steak – an entirely different bit of cow. When you ask the butcher at the meat counter, they tell you that’s all they get, boxed meat. That is not acceptable!
What I needed was a proper butcher, someone who fabricates a whole side of beef. As it turns out, there is a proper butcher just down the street. But, would a Kiwi butcher know about skirt steak? Only one way to find out.
I walked down to the butcher shop and asked for skirt steak. He said, “just a minute” as he opened the door to the walk in cooler. A moment later he returned with a package and handed it to me, “This is what you want.”
Indeed. There it was: skirt steak.
As it turns out, the butcher fabricates beef on Monday and Wednesday and I showed up just in time to buy the last one. Lucky, as there are only four skirt steaks per animal.
Time to fire up The Mighty Hibachi!
Yeah, I know, the meat is already grilled. I was paying so much attention to grilling the meat, I forgot to take a photo of the meat sizzling away over the coals. You’ll just have to trust me.
I suppose now I’ll have to fire up The Mighty Hibachi another time, so I can take a couple pictures to share with you.
I heated a few corn tortillas on the plancha and made some fresh guacamole. I would typically make these tacos with two tortillas per taco, but I did not have very many tortillas, so I went with a single tortilla. Get over it.
Are you hungry?