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We are huge fans of skirt steak, mostly because it is a cheaper cut of beef. Other people must be catching on to how great skirt steak is because it’s hard to find cheap skirt steak anymore. After cooking this dish our new cheap cut is hangar steak. We cooked it pretty rare here but it was flavorful and delicious. In this Chimichurri sauce we used our homegrown Greek oregano along with a hint of orange.
David Chang has a show on PBS called, “The Mind of a Chef”, which we recently discovered. This show inspired us to make chicken soup. Danny’s favorite soup is Progresso’s Chickarina soup which is where we came up with the idea for the chicken meatballs. After collecting and drying all of our herbs we grew this summer we used some of the fresh fennel seed and lemon thyme in these meatballs. Hope you enjoy this on a cold winter day!
