A Lesson in Slicing Meat + Cilantro-Crack Sauce
Thanks to Reddit, I learned that I've been slicing meat incorrectly my whole life. Slice against the grain, and not with the grain. This is particularly important for skirt steak, where the grain is especially distinct. The image above is an example of what not to do.
"Do as I say, not as I do."
Completely unrelated to slicing meat, here is an imprecise, but extremely forgiving recipe for a cilantro sauce that I invented. I thought I was making chimichurri sauce, but it turns out chimichurri is made primarily from parsley and not cilantro.
- a bunch of cilantro, chopped finely
- 2 garlic cloves
- olive oil
- Use a mortar and pestle to crush the garlic cloves.
- Add the chopped cilantro and crushed garlic to a serving or dip bowl.
- Drizzle in olive oil while mixing with a spoon or spatula. Stop when it forms a loose paste.
- Add salt to taste. I usually add 2-3 big pinches. It might seem like a lot, but the saltiness is what makes this sauce.
- Eat with anything edible. Seriously, it's so good you'll want to keep a jar of it with you at all times.