Kirstin: It’s a bonus post! But I couldn’t get skirt steak. The butcher said I should have ordered it.
Phil: It’s just a cheaper cut than fillet, though. And you got fillet.
Tom: Is skirt steak thinner? Because I still only cooked it for one minute each side, like the recipe says. So it was rather rare. Not that there’s anything wrong with that. Or was it too rare?
Jen: If you’re doing it with a thicker cut, you could probably do it for longer. But I like a really rare steak.
Phil: No, not too rare at all. I think the chilli could have been extended to the meat, though. I really liked the chilli with the potatoes.
Tom: It was all pretty quick to cook, as well, once you’ve diced, boiled and dried the potatoes and toasted and ground the cumin seeds. I thought this was a really good brunch/lunch recipe.
Kirstin: And now we’ve got left over gin-and-tonic sorbet for pudding…