As you’ve probably noticed, we’re eating at home more often these days. Part of it might be that nesting instinct I hear so much about, and part of it is because we eat much healthier at home than we do whenever we go out and try a new place. Going somewhere new, we always feel the need to order three or four or five dishes to split between the two of us (the hubby and I are a feast or famine kind of exploratory diner, I’ve discovered). Plus, eating at home gives me a chance to experiment with cooking all sorts of dishes and ingredients that I usually don’t make, including skirt steak, which I used to only associate with fajitas.
Even though it’s a fairly uncommon cut to find here in Kuala Lumpur, I’ve realized that skirt steak is a super easy, affordable cut to marinate overnight and throw on our cast-iron griddle the next evening (we don’t have outdoor space here, so no grilling for us). Searing skirt to medium rare only takes about 3-4 minutes per side on high heat. The few times we’ve had it, I’ve made some vegetable accompaniment, like this pineapple and bell pepper stir-fry, pictured above. Together with some black beans and rice, the hubby gets a simple, one-dish meal with lots of flavor, and I get to calm what I’ve affectionately come to know as the “meat shakes.”