Sharp & Hot

In the first half of this Father's Day edition of Sharp & Hot, Chef Emily speaks with Brendan Collins, author of Cooking, Blokes, & Artichokes. After the break, singer Ida Blue and guitarist John Gill deliver a live in-studio performance that will melt your troubles away. GRILLED SKIRT STEAK ANDHORSERADISH SANDWICH Skirt steak is the ideal sandwich cut. It’s cheap, fast, and easy to cook, tender enough that youwon’t put your jaw out trying to bite through it, and it has a rich, intense flavour of beef to it. It’s also a naturally slim piece of meat, no more than 1/2 inch thick and about 4 inches wide, whichmakes it the perfect dimensions for laying a slab between two slices of bread. Adding the heat ofhorseradish, creamy mayo, and peppery rocket rounds out the flavours perfectly. If you think youlike roast beef sandwiches made with gray deli roast beef, just wait. You’ll go nuts for this. SERVES 2 12 ounces skirt steak 1/2 cup Skirt Steak Marinade(recipe follows) Kosher salt 2 slices ciabatta bread, a