Skirt Steak With Guacamole and Pico de Gallo

Another doctor-approved paleo meal

I’m blessed to have a wife who’s a good cook.

When I lived in Austin, Texas, the story was that skirt steak (diaphragm muscle) was a cheap cut of meat favored by Mexicans.  After fajitas caught on, the price went up.  It’s often run through a tenderizing machine or pounded before cooking.

Pico de Gallo is just chopped up tomato, onion, cilantro, jalapeño pepper, and salt.

-Steve