Skirt steak is one of my favorite cuts, so I could hardly contain myself when I stumbled upon it at Shaw’s. It’s super flavorful simply broiled or grilled with some salt and pepper, and these stewed lima beans made for a great side dish.
In a large straight-sided pan or pot saute a minced shallot in olive oil until translucent. Drain half of a can of anchovies and add to the pot along with several finely chopped garlic cloves. After a minute, break up the anchovies with a wooden spoon and then pour in a small can of crushed tomatoes, stir well and continue to simmer for another 10 minutes or so.
Add about 12 ounces of defrosted lima beans, cover and continue to simmer for at least another 10 minutes. Salt and pepper to taste and you’re ready to go.