Flank Steak can also be used in this recipe...but be sure to broil it a few minutes longer as it is slightly thicker than skirt steak, which is long and flat.
SERVINGS: 4
INGREDIENTS
1 tree-inch piece ginger
2 large cloves garlic, minced
2 teaspoons dark-brown sugar
1/2 teaspoon ground cinnamon
3 sticks cinnamon (optional)
1 small skirt steak (about 1lb)
1.4 cups dry sherry
3 tablespoons extra-virgin olive oil
Salt and freshly-ground pepper
Roughly chopped cilantro leaves (optional)
DIRECTIONS
Step One
Peel half the ginger; finely grate to make 1 tablespoon.
Thinly slice remaining half.
Scatter half-grated and sliced-ginger, garlic, brown sugar, cinnamon, and cinnamon sticks, if using in a non-reactive baking dish.
Cut steak against grain into three 6-inch pieces; place in dish.
Scatter with remaining dry ingredients.
Pour sherry, soy sauce, and olive oil over the steak.
Marinate, turning meat several times, for 30 minutes, or refrigerate several hours.
Step Three
Heat broiler.
Season steak with salt and pepper; transfer to broiler pan.
Broiler until brown just charred, about 4 minutes.
Turn; broil about 3 minutes for medium rare.
Transfer to cutting board.
Let rest 5 minutes.
Cut into thin strips.
Top with cilantro, if using: serve.
80, when I joined the Heat Transfer Group at Philips CFT, my boss threw a piece of material on my desk and asked for its thermal conductivity. It took me a week digging in literature to discover that this was no easy question to answer, despite the simple mathematics behind a steady state measurement: k=q/∆T/A, with k the thermal conductivity, q the dissipation, ∆T the temperature difference across the test sample, and A the area. All items at the right hand side are easy to measure, so it seemed.
