|Pat LaFrieda, New York’s Butcher|
Quick! Name a famous butcher! Well, if you’re from New York, the first name you would likely come up with would be that of Pat LaFrieda, a third generation butcher whose LaFrieda Meats supplies, among other places, the enormously popular Shake Shack with their particular blend of hamburger meat. (It’s a top-secret formula so you won’t find it here or anywhere else). Recently, Pat LaFrieda wrote a complete article about Skirt Steak on the grill for Fine Cooking Magazine. Skirt steak, Mr. LaFrieda said, has been his favorite cut of beef for as long as he can remember. Since he started working with his father when he was ten and took over the business entirely twenty-one years ago, he’s had plenty of chances to change his mind. But no, he believes that skirt steak packs the most flavor and tells us he grills it about every week in the summer. And with it, he serves as much great seasonal produce as he can find. Hence, this recipe for a steak salad extraordinaire, and one that I wanted to pass on to you before another day in summer passes.
As to Pat’s preference for Skirt Steak, I would agree entirely and I would gladly eat it as my steak of choice, summer or winter. It does, however, have its detractors. To some its intense beef flavor is just too gam-y and so, in deference to those who do, a great flank steak is a perfect stand in for Pat’s preferred Skirt Steak. And they are both about the same reasonable price.
The first time I made the dish, I followed Pat’s recipe to a Tee.
3 Tbs. chopped fresh basil