you guys you.
adult placne (plagued acne, because I will shorten anything I can and then take an hour longer to explain the shortened version. life, made difficult, as per always)
but for rills. the last year of my twenties should be a glorious one, but alas, here i am just begging for some menopause to put these hormones into reverse. 60’s, i’m coming for ya.
also. tying into that death sentence: magnified mirrors aka at home capital punishment – they should be banned in america- and probably other places in the world where mutts like us have the ability to produce a pizza face at the ripe age of, well, wrinkling. you’re basically asking for a future crater face when looking into one of those bad boys. ter-ri-ble. sidenote: anyone else feel like a total chewbacca when catching a glance at your face zoomified to an unknown oblivion? kill me now please. a hairy pizza just isn’t a thing, and never will be one. god bless single woman and their cats. i’m coming for ya.
……. no. just absolutely not.
any who. nothing like a good piece of red meat to cure my blemishing blues. like this Broiled Southwestern Skirt Steak over Sweet Corn & Red Pepper Hash. Mmm, mm good.
Skirt stizeak. Must be marinated. Okay technically it doesn’t have to be marinated but… why wouldn’t you want a more tender and more flavorful piece of meat? Exactly. And more importantly? Let the meat marinade over night to give your taste buds maximus awesomus. Or at least a good eight hour bathing period. Worth it.
Also this dish is a LOT of fun to serve as an appetizer. Bring to parties for gatherings. The skirt steak is best served cut up (as pictured) and then scattered over some sweet corn and red pepper hash with a garnish of avocado and cilantro. Not only does it look delicious but the above combinations are so incredibly simple to throw together if you know you won’t have much time for prepping (hence the night before marinade, takes 2 minutes).
I shaved my corn off the cob however a bag of frozen sweet corn would be just fine. Feel free to add some red onion to the hash as well to bring up the flavor even more.
Also you need to sear the steak here before placing it into the broiler because a) it enhances flavor b) you need to use the same pan you seared your meat in for the hash.
My cooking time for the steak is searing for 2 minutes (total) and then in the oven for 4 minutes (total) as skirt steak is best eaten medium rare (around 135 degrees) This will produce the most tender piece of meat and prevent it from becoming chewy (my teeth hurt just thinking of an overcooked skirt steak). Depending on your broiler, you may need more or less time to achieve this. Also the steak will continue to cook once tented with foil.
**** also – bringing your steak down to room temperature before cooking is important. it isn’t going to kill you. i’m not asking you to leave your steak out all day. i’m asking for a good thirty minutes. it will take longer to cook otherwise and then you’re messing with the times and things can get ugly. so just do this. that’s all.