Skirt steak with pickled onion and spaghetti squash*
This is a supposed one hour prep time recipe that can be made in about 20 minutes with the help of the microwave. Yes, you can make spaghetti squash in the microwave. I found some instructions online that had you cut the thing in half before you microwave it. That seemed to defeat the purpose. So this is what you do: Take the whole spaghetti squash and stab it with a big knife in many many places evenly spaced (you can’t play serial killer and really hack at it because it’ll roll…), place it in the microwave and heat for for 16 minutes (check it at 10, 12, and 14 minutes). It will be done when you can stab it very easily with a paring knife. Take it out of the microwave and cut it in half lengthwise. You’ll need mitts. The squash is so much easier to cut when it’s cooked than it is when it’s raw. Scrape out the seeds and discard. Do the spaghetti squash thing with a fork to get your strands. My strands weren’t great, but I’m no good at that. Done! It’s not as tasty as roasted squash, but you can barely tell the difference. This technique makes it so squash on a weekday is actually feasible. Ok, it did explode a little even though I stabbed holes, but it wasn’t a very big mess. I lost maybe an 1/8 of a cup of goo and seeds. Combine the squash with 2 T olive oil, season with salt and pepper.
The skirt steak was tasty. It’s not worth giving directions beyond cook steak in a skillet, tent it with foil. I used montreal steak seasoning because Montreal steak seasoning>salt and pepper. It was a little tough, but that’s a problem with most skirt steak.
The onions were delicious, but strong. You take a red onion, slice it very thinly and marinate it with the juice and zest of 3 limes for at least 15 minutes. This may actually be a job for that most dangerous utensil, the mandoline. The onions kind of upset my stomach eating that many that raw. The leftovers softened and mellowed quite a bit, luckily. I ate them on a leftover turkey sandwich.
*all recipe information adapted from Everyday Food issue #47 November 2007 p. 136