a different cut of meat

Recently I did some food shopping for the new parents. On my son-in-law's food shopping list for ShopRite, was a cut of meat called skirt steak. Skirt steak is from the diaphragm muscules of the cow. It is a long, thin cut of beef with more beef flavor than a flank steak.  I purchased Nature's Reserve grass fed beef (all natural, all vegetarian diet) for $4.99/lb. I've had skirt steak before, but I've never prepared it. ​

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When I returned back to my daughter's house, I was watching the afternoon talk show The Chew and Michael Symon happened to be preparing skirt steak pinwheels with roasted garlic and rosemary. It sounded delicious and the price of the skirt steak made the recipe sound interesting. Later in the week I went to my local ShopRite and purchased a package. The package contained two pieces of meat, both approximately 6 inches wide. The only other items I had to purchase for the recipe was a head of garlic and a lemon, the rosemary came from my garden.

It was an easy recipe to prepare, however, you need to roast the garlic for approximately 40 minutes. Once that was done, I scooped out each clove with a 1/4 teaspoon  measuring spoon to make sure I got all the garlic out with out the mess. I also removed some of the fat and membrane. Once I prepared the pinwheels, they were on the grill for approximatelly 15 minutes. One of the two rolls did need additional cooking time; so that one went back on for another 10 minutes.

While the pinwheels were tasty, my husband and I found them chewy. My son-in-law tells me that he finds the narrow pieces of skirt steak are not as chewy. Good to know! I'll give the skirt steak cut another try and see if he's right.