Yummy beefy bits.
Skirt, flank, and flatiron are my favorite steaks for the grill. But, this evening it was all wet blowing snow outside and I didn't want to let all the heat out of the house opening and closing the door to the porch.
After coating the skirt in Montreal seasoning it went in to a hot pan for 6-7 minutes per side to sear. Then the whole pan went in to a pre-heated 300f oven for 20 minutes. 
As you can see, it shrinks quite a bit.
I didn't bother to let it rest, and it was medium-rare to rare in the thickest part.
As you can see, it shrinks quite a bit.
I didn't bother to let it rest, and it was medium-rare to rare in the thickest part.
For a side, I lightly blanched a head of cauliflower (in the microwave), tossed with beaten egg and worcestershire sauce, then sprinkled with parmesan, asiago, and paprika, and baked until golden (convection oven under the setting for "vegetable casserole" - I think this is 375 for 20 minutes). The cauliflower was very sweet.
Served up with a little sushi rice.
I am looking forward to more frequent grilling now that our meats are coming back from the processor.
