Put a Skirt on the Grill

The sweet, caramelized taste of grilled beef is incomparable, and skirt steak is an ideal cut for the grill. The meat is an even thickness for uniform cooking and turns out tender if cooked to a medium doneness.

Marinate a skirt steak in a potent combination of lime juice, garlic, olive oil and serrano chile. Then grill or broil it until it’s still reddish pink in the center. Slice it into thin strips and serve with a delicious nutty-tasting salad of cooked wild rice, avocado and chiles.

CARNE ASADA

Juice of 2 limes

1 clove garlic, crushed

1 tablespoon olive oil, plus extra for greasing grill

1 small serrano chile, cored, seeded and minced

1/2 teaspoon salt

1 (10-ounce) skirt steak, about 1-inch thick, trimmed of fat

Combine lime juice, garlic, olive oil, chile and salt in glass bowl. Add skirt steak and marinate at room temperature 1 hour. (If kitchen is hot, marinate in refrigerator 2 hours.)

Place skirt steak on oiled grill over ash-covered coals or on oiled broiler pan. Grill or broil 4 inches from heat source about 5 minutes on each side for medium. Reduce time for thinner steak. Remove steak from heat. Slice thinly and serve immediately.

2 servings. Each serving:

177 calories; 631 mg sodium; 40 mg cholesterol; 11 grams fat; 7 grams carbohydrates; 15 grams protein; 0.12 gram fiber.

WILD RICE, AVOCADO AND CHILE SALAD

3/4 cup wild rice

2 cups water

2 teaspoons minced serrano or jalapen~o chile

2 tablespoons minced cilantro

1 small avocado, peeled, pitted and diced

Juice of 1/2 lime

1 1/2 tablespoons olive oil

1/2 teaspoon salt

1/4 teaspoon pepper

Combine wild rice and water in small pan. Bring to boil. Reduce heat to low, cover and simmer until rice is tender but slightly chewy, about 40 minutes. Drain well. Spoon into serving bowl to cool. Add chile, cilantro and avocado.

Combine lime juice, oil, salt and pepper in cup and stir well. Pour over rice mixture and toss gently to mix.

2 servings. Each serving:

470 calories; 606 mg sodium; 0 cholesterol; 26 grams fat; 55 grams carbohydrates; 11 grams protein; 3.10 grams fiber.