Dr. Atkins is Smiling Down From Heaven

I talked about this on Nowlive today, and I'm putting it here, too.

Want a fast, cheap beef-intensive lunch? Do what I do. Eat flap meat.

There is a lot of argument as to whether flap meat and skirt steak are the same thing. People claiming to be experts directly contradict eat other. What I'm talking about are long strips of meat from the steer's loin. The stuff Argentine steakhouses call "entrana." The package I bought yesterday was labeled "skirt steak."

Anyway, cut your steak in pieces short enough to allow you to get all of it in a skillet. Salt the meat on both sides and let it warm up. Put a skillet on high heat with a few tablespoons of olive oil in it. Toss in the meat and fry on both sides until nicely brown. Argentinians put chimichurri sauce on their meat, but that's a lot of work, and canned chimichurri isn't very good. So use garlic butter instead. Put half a stick of butter in a Pyrex cup, add a clove of pressed garlic, and nuke until the garlic is cooked. Add salt.

This stuff is magnificent. I eat it with canned greens, which are really convenient and go well with flap meat. It's easier to chew when you cut it so the meat fibers in each bite are short. In other words, cut across the grain.

It's also great the next day. The garlic soaks in and improves it. You can reheat it carefully in a microwave.

I'm thinking of creating a weird type of browned mashed potatoes to go with it.