A blog by Massel chef Elizabeth Schuler.
Cooking breakfast, packing lunches, screaming at my son to get dressed faster…I have to admit…this is a typical morning in my house. Showing no sign of urgency, my son finally strolls in to eat breakfast. When we sit down, he nonchalantly informs me that he forgot to tell me that he made it the school’s spelling bee final and he is competing against other schools that afternoon.
“What? Why didn’t you tell me?”
“I forgot, but do you think you can come?”
“I will figure it out, but next time why don’t you give a little heads up?”
I might sound stern, but inside I’m amazed that a child of mine actually can spell without spell check. I’ll definitely make the time to be there!
Making it to the final 12 standing, Gabe loses on the word topiary. What a great job. It’s time to celebrate, but there is no time to go out, so a nice meal at home will have to suffice. We are both starving, so it has to be quick. Grilled Skirt Steak with Fennel and Orange Salad is the perfect option. It’s done in under 30 minutes and has that special vibe to it.
When skirt steak is marinated it is transformed. Massel Concentrated Liquid Sock is the perfect last minute marinade, delivering the great flavor to this value cut of meat. The fennel and orange salad is a fresh, zingy complement to the steak.
My son is thrilled to have steak. I am thrilled that the dish didn’t cost me lots. We have some French baguette with it, a toast to a job well done and ask each other what the heck topiary is, anyway.
Get the recipe for Grilled Skirt Steak with Fennel and Orange Salad
A Two Minute Marinade recipe