Skirt, as I have written before, is a cheaper cut of steak, slightly tougher than the prime cuts but delicious and quick to cook. The important thing is to keep it rare inside or it will end up like a piece of shoe leather. I sliced through the skirt lengthways, to create two thinner pieces that would cook on a hot griddle in a couple of minutes. I also marinated it in olive oil with thyme, marjoram, salt and pepper. As you can see, I used quite a lot of coarsely-ground black pepper.
To go with this you could serve some chips, but I wanted something different and sliced a sweet potato into half-moon pieces about a centimetre thick and roasted them in olive oil with salt for about 35 minutes in a 180C oven.
I also made a kind of guacamole with a mashed avocado, some finely-chopped red onion, a couple of tomatoes, a glug of avocado oil, some cider vinegar and a tablespoonful of pickled Roquito peppers. This was heaped up on some Romaine lettuce leaves.
All in all, a nice treat for a midweek evening meal.