The locker marked also as, Fajita. So, how would you fix it?

Marinate overnight, pat dry, add rub spices & slap that baby on a roaring hot grill for about 2-3 minutes per side (don't go past medium rare).

Slice thin, across the gain, slap slices in a tortilla with either fajita or taco fixins.

Got photos somewhere - will be back.

Also good for Chimichurri Carne Asado

https://www.all-thats-jas.com/classic-argentine-chimichurri-steak/

You never fail Paul!!

I worked in Mexico for a year, 5 days a week, flew home for weekends. The highlight of the week was day the lunch they catered in was this Carne Asado-ish meal. What they gave us for individual portions was enough to feed 4 or 5 guys. We'd eat until we were stuffed and then give the rest to the mexican workers on the job site. I think they loved that day as much as we did.

I gotta be good for something, Richard !!

We need to buy the old Wabigoon Tavern Paul, you do the cookin', I'll spend the money!

Drove by that before

Chris, then you've driven within a block of our little place.

If we ever get to canada again for fishing, will get ahold of you and say hi. been going every year, waiting to see if the border opens this year

Here it is, sliced thin, stir fried.

Looks good. So does Paul’s!

Paul is the better cook!

That was half of the cut, the family wants the other half done the same way.

One of my favorite cuts.

I remember just before the fajita craze about 1977...you could buy skirt steak and beef ribs for near nada! Man I do love it.

Round two, fixin' at noon.

$kirt $teak

Chicken $alad $andwish.

$andwi$h can't u $pell

A well established fact.

chasing skirts

Home run!

I always need a steak after chasing skirts.

To eat or to put on your eye?