a recipe from growing up
One of my favorites when growing up was my mom's skirt steaks. She would unroll the long, skinny pieces of beef, brush with bbq sauce, lay a few pieces of bacon on top, roll the meat back up, use a metal skewer to hold it all together and cook on the grill. Even as an adult, I stil have a preference for skirt steak. (for example, Ooba's uses the cut of steak in their carne asada burritos, which I love).
Last weekend, while shopping at Madison Market (good market with huge selection of bulk items and big emphasis on organic and health food), I came across skirt steaks in the meat section. It took me about 5 seconds to remember that I had bacon in the fridge and about 10 seconds to grab the skirt steaks and a bottle of Tom Douglas' bbq sauce (I bought the pale ale variety). Thus, dinner was born.
I still really enjoyed - skirt steak is a decent cut of meat. And what's not to like about bacon? But I also noticed a few problems. For example, IMO, red meat is best when on the rare end, but rare is not necessarily good for bacon. I suppose that cooking on a lower temp would work, although problematic on the gas grill that I use. I also suppose that partially cooking the bacon first would be helpful...