It started when I bought a bag of Texas red grapefruit (the only grapefruit I will eat. Don't accept any Florida substitutions). I supremed them when I got them home and put them in a bowl in the fridge. I also had a bag full of honey tangerines and a few mineolas that looked too good to just leave at the store. In short, I had a surplus of citrus.
And a skirt steak in the freezer. I've come to love these flavorful steaks. They defrost quickly, cook in five to six minutes total (maybe seven to eight if you like them a little more done than I do), and they are full of flavor seasoned only with salt and pepper. A perfect weeknight meal.
Throw in the beautiful fresh spinach and green leaf lettuce I also couldn't resist bringing home with me and you have a delicious lunch or dinner.
Place skillet over high heat. Add a tablespoon of canola oil and let the pan get smoking hot. Lay skirt steak out on a flat surface, removing any silver skin. Cut it into pieces that will fit in the skillet. Season with salt and pepper, then gently place in hot skillet. Cook three to five minutes on each side. Remove from pan. Let rest fifteen minutes, then slice against the grain.
You can find another description of this technique here.