Skirt steak is usually overlooked in the grocery store because it's not the prettiest cut of meat. However, it is somewhat inexpensive and definately delicious. This meat tends to be on the tough side unless it's marinated and cooked correctly, but if done right you'll feel like you've struck gold. Light up the grill tomorrow and throw a few of these babies on to show your father how much you appreciate his wallet love and support.

1/4 C. Olive oil
1/4 C. Fresh lime juice
4 Cloves Garlic, finely chopped
1 T. Ground Cumin
1 T. Ground Coriander
2 Skirt steaks, about 3 pounds total, cut in half
1 t. Salt

For more of Lisa's recipes visit her blog Transplanted Taste Buds.

Method:
1. Mix together the olive oil, lime juice, garlic, cumin, and coriander. Place the steaks in a resealable freezer bag and pour in the marinade, making sure the steaks are completely coated. Refrigerate for at least 1 hour, but no more than 6 hours.

2. Heat your grill! When it is good and hot, take the steaks out of the marinade and season them with salt and pepper. Put the skirt steaks on the grill and cook for 8-9 minutes, turning only once. Transfer the steaks to cutting board and allow them to rest for 5 minutes. Thinly slice the steaks and serve with a salad and corn on the cob.