Stir-Fried Beef & Broccoli with Black Bean Sauce

You won’t believe how good this Chinese take-out classic can be when you make it at home. It's easily adaptable to serve meat-lovers and vegetarians alike: see the variation below to serve one vegetarian, or check out the totally meatless version: Broccoli and Shitake Stir-Fry with Black Bean Garlic Sauce.

• 
  
  11 oz. skirt or flank steak, sliced across the grain 1/4 inch thick
  
  


• 
  
  1 Tbs. reduced-sodium soy sauce
  
  


• 
  
  1 small clove garlic, minced (1 tsp.)
  
  


• 
  
  6 dried shiitake mushrooms, reconstituted in 1 cup boiling water for 20 minutes
  
  


• 
  
  1/4 cup black bean garlic sauce (such as Lee Kum Kee brand)
  
  


• 
  
  2 Tbs. Shaoxing wine (Chinese rice wine) or dry sherry
  
  


• 
  
  1 Tbs. cornstarch
  
  


• 
  
  2 tsp. Asian chile sauce or paste
  
  


• 
  
  2 Tbs. vegetable oil
  
  


• 
  
  4 tsp. minced fresh ginger
  
  


• 
  
  2 lb. broccoli, crowns cut into florets, stems peeled and thinly sliced
  
  


• 
  
  1/2 cup toasted cashews, coarsely chopped
  
  

Combine the steak, soy sauce, and garlic in a small bowl and set aside.


Drain the mushrooms, reserving 2/3 cup of the soaking liquid. Discard the stems and thinly slice the caps. In a small bowl, combine the reserved mushroom soaking liquid and the black bean sauce, wine, cornstarch, and chile sauce. Stir to dissolve the cornstarch and set aside. Heat 1 Tbs. of the vegetable oil in a 12-inch skillet over high heat. Add the beef and its marinade, and stir-fry until the meat is just browned, 45 to 50 seconds. Transfer the beef to a small bowl.


Wipe out the skillet and heat the remaining 1 Tbs. oil over medium-high heat.


Add the ginger and stir-fry until fragrant, 15 seconds. Add the broccoli and 1/4 cup water, cover, and steam until the broccoli is just tender, 3 to 5 minutes. Stir in the black bean sauce mixture, the stir-fried beef and the mushrooms and cook until the sauce is thick and bubbly, about 1 minute. Add the cashews and toss to combine. Serve with steamed rice.

Skirt Steak Tacos with Spicy Sour Cream

Ground chipotle chiles add a fiery kick to the creamy sauce for these tacos, and you can find it right in the supermarket spice section. Add bowls of fresh shredded lettuce, ripe tomatoes, and buttery avocado and let everyone dress their own tacos. 

• 
  
  1/2 cup sour cream
  
  


• 
  
  1/4 tsp. ground chipotle chile
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  1 tsp. ground cumin
  
  


• 
  
  Freshly ground pepper
  
  


• 
  
  1 lb. skirt steak (3/4 inch thick)
  
  


• 
  
  Eight 6-inch flour or corn tortillas
  
  


• 
  
  1/4 small head iceberg lettuce, shredded (2 cups)
  
  


• 
  
  2 medium ripe tomatoes (8 oz. each), cored and chopped (2 cups)
  
  


• 
  
  1 medium ripe avocado, pitted, peeled, and sliced 1/4 inch thick
  
  


• 
  
  1/3 cup chopped red onion
  
  

Prepare a medium-hot charcoal or gas grill fire. Combine the sour cream, chipotle, and 1/4 tsp. salt in a small bowl. Set aside at room temperature to let the flavors meld.


In a small bowl, mix the olive oil, cumin, 1/2 tsp. salt, and 1/4 tsp. pepper. Rub this mixture on all sides of the steak. Grill the steak, covered, flipping once, until medium rare, 3 to 4 minutes per side. Transfer the steak to a large plate to rest for at least 5 minutes.


Meanwhile, warm the tortillas on the grill for about 30 seconds per side. Slice the steak across the grain into 1/4-inch-thick slices. Fill each tortilla with some of the steak, lettuce, tomato, avocado, and onion. Drizzle with the sauce and serve.

Pecan-Crusted Skirt Steak

A blend of chopped pecans, honey, butter and rosemary give broiled skirt steak a crunchy, toasty crust in this quick main course. 

• 
  
  1/2 Tbs. olive oil
  
  


• 
  
  1-1/2 lb. skirt steak, trimmed
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  3/4 cup pecan pieces
  
  


• 
  
  2 Tbs. cold butter, cut into small pieces
  
  


• 
  
  2 tsp. honey
  
  


• 
  
  1-1/2 tsp. roughly chopped fresh rosemary
  
  

Position an oven rack about 6 inches from the broiler and heat the broiler on high.

Line a large rimmed baking sheet with foil and grease the foil with the oil. If necessary, cut the steak crosswise into pieces 8 to 10 inches long. Arrange the steak on the baking sheet in a single layer and season with 1 tsp. salt and 1/4 tsp. pepper. Put the pecans, butter, honey, rosemary, 1 tsp. salt, and 1/4 tsp. pepper in a food processor and pulse until well combined and the pecans are finely chopped.

Broil the steak until lightly browned, 3 to 4 minutes. Flip it and broil until it’s cooked nearly to your liking, about 3 minutes more for medium rare. Spread the pecan mixture over the steak, patting the mixture with the back of a spoon to help it adhere. Continue broiling until the pecan coating is toasted and fragrant, 1 to 2 minutes. Set the steak aside to rest for 5 minutes.

Thinly slice the steak against the grain and transfer to plates. If the pecan coating falls off the steak as you’re slicing it, spoon it over the top.

Brazilian Skirt Steak with Golden Garlic Butter

Based on a dish you’ll find in restaurants in Rio de Janeiro, this recipe uses few ingredients but packs a lot of bold flavor.

• 
  
  6 medium cloves garlic
  
  


• 
  
  Kosher salt
  
  


• 
  
  1-1/2 lb. skirt steak, trimmed and cut into 4 pieces
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 Tbs. canola oil or vegetable oil
  
  


• 
  
  2 oz. (4 Tbs.) unsalted butter
  
  


• 
  
  1 Tbs. chopped fresh flat-leaf parsley
  
  

Peel the garlic cloves and smash them with the side of a chef’s knife. Sprinkle the garlic lightly with salt and mince it.

Pat the steak dry and season generously on both sides with salt and pepper. In a heavy-duty 12-inch skillet, heat the oil over medium-high heat until shimmering hot. Add the steak and brown well on both sides, 2 to 3 minutes per side for medium rare. Transfer the steak to a plate and let rest while you make the garlic butter.

In an 8-inch skillet, melt the butter over low heat. Add the garlic and cook, swirling the pan frequently, until lightly golden, about 4 minutes. Lightly salt to taste.

Slice the steak, if you like, and transfer to 4 plates. Spoon the garlic butter over the steak, sprinkle with the parsley, and serve.

Skirt Steak with Mushrooms and Shallots

The classic combination of steak and mushrooms (think beef Stroganoff) comes together quickly in this simple weeknight meal. Serve with roasted potatoes, an arugula salad, and crusty bread to mop up the sauce.

• 
  
  1-1/4 lb. skirt steak, trimmed and cut crosswise into 4 pieces
  
  


• 
  
  Kosher salt and coarsely ground black pepper
  
  


• 
  
  5 Tbs. olive oil
  
  


• 
  
  3/4 lb. cremini mushrooms, cut into 1/4-inch-thick slices (about 4-1/2 cups)
  
  


• 
  
  1 large shallot, finely chopped (1/4 cup)
  
  


• 
  
  2 tsp. chopped fresh thyme
  
  


• 
  
  1/4 cup dry white wine
  
  


• 
  
  1-1/4 cups lower-salt chicken broth
  
  


• 
  
  2 Tbs. cold unsalted butter, cut into 4 pieces
  
  

Pat the steaks dry and season with salt and pepper. In a heavy-duty 12-inch skillet (preferably cast iron), heat 2 Tbs. of the olive oil over high heat until shimmering hot. Cook the steaks in a single layer, flipping with tongs halfway through, until an instant-read thermometer inserted in the thickest part of the steak registers 130°F for medium rare, 5 to 7 minutes total (if necessary, lower the heat to medium high to finish cooking the thicker pieces). Transfer to a plate and let rest, loosely covered with foil, while making the sauce.

Heat 2 Tbs. of the olive oil in the skillet over medium-high heat until shimmering hot. Add the mushrooms and a generous pinch of salt and cook, stirring occasionally with a wooden spatula, until golden-brown, 6 to 8 minutes. Transfer to a bowl and keep warm.

Lower the heat to medium, add the remaining 1 Tbs. olive oil, the shallot, and thyme and cook, stirring, until the shallot is slightly browned, about 1 minute. Add the wine and cook, stirring and scraping the bottom of the pan to dissolve any browned bits, until the liquid has almost evaporated, about 1 minute. Add the chicken broth. Raise the heat to high and boil, adding any juice that has accumulated from the steak and mushrooms, until the sauce is reduced to about 1/3 cup, about 7 minutes.

Remove the pan from the heat and whisk in the butter. Stir in the mushrooms and season the sauce to taste with salt and pepper.

Thinly slice the steaks diagonally across the grain, if you like, and serve topped with the mushroom sauce.

Grilled Skirt Steak with Quick Romesco Sauce

Kick tonight's grilled steak up a notch with an intensely flavored Romesco sauce that is fragrant, simple to make, and an excellent addition to just about anything you put on the grill.

• 
  
  1-1/4 to 1-1/2 lb. skirt steak, trimmed
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 thin slice white sandwich bread, darkly toasted
  
  


• 
  
  2 Tbs. toasted sliced almonds
  
  


• 
  
  7.5-oz. jar roasted red peppers, drained (3/4 cup)
  
  


• 
  
  1 tsp. sherry vinegar
  
  


• 
  
  1/8 tsp. crushed red pepper flakes
  
  


• 
  
  2 medium cloves garlic
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  1/2 tsp. smoked sweet paprika or plain sweet paprika
  
  

Prepare a medium-high grill fire. If you have one large piece of skirt steak, cut it crosswise, separating the thicker part from the thinner. Season the steak on both sides with salt and pepper.

Tear the bread into large pieces, put in a food processor, and process to fine crumbs. Add the almonds and process until coarsely ground. Add the roasted red peppers, vinegar, and pepper flakes and process until the mixture is fairly smooth, about 1 minute.

Chop the garlic and sprinkle with 1/2 tsp. salt. Using the flat side of a chef's knife, mash the garlic to a paste. In a 10-inch skillet, heat the oil over medium heat. Add the garlic paste and paprika and cook, stirring, until the garlic is fragrant but not browned, 20 to 30 seconds. Add the pepper mixture and cook, stirring, until heated through and thickened slightly, about 2 minutes. Set aside at room temperature.

Grill the steak, covered, turning occasionally, until an instant-read thermometer inserted into the thickest part reaches 130°F for medium rare or 140°F for medium, 4 to 8 minutes. (The thinner pieces will take less time. Be careful. overcooked skirt steak is tough.) Move the steak to a cutting board and let rest for 3 minutes. Cut each piece crosswise into 4- to 6-inch-long pieces and then, holding your knife at a slight angle, cut each piece across the grain into thin slices.

Serve with the sauce.

Grilled Skirt Steak with Quick Romesco Sauce

Kick tonight's grilled steak up a notch with an intensely flavored Romesco sauce that is fragrant, simple to make, and an excellent addition to just about anything you put on the grill.

• 
  
  1-1/4 to 1-1/2 lb. skirt steak, trimmed
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 thin slice white sandwich bread, darkly toasted
  
  


• 
  
  2 Tbs. toasted sliced almonds
  
  


• 
  
  7.5-oz. jar roasted red peppers, drained (3/4 cup)
  
  


• 
  
  1 tsp. sherry vinegar
  
  


• 
  
  1/8 tsp. crushed red pepper flakes
  
  


• 
  
  2 medium cloves garlic
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  1/2 tsp. smoked sweet paprika or plain sweet paprika
  
  

Prepare a medium-high grill fire. If you have one large piece of skirt steak, cut it crosswise, separating the thicker part from the thinner. Season the steak on both sides with salt and pepper.

Tear the bread into large pieces, put in a food processor, and process to fine crumbs. Add the almonds and process until coarsely ground. Add the roasted red peppers, vinegar, and pepper flakes and process until the mixture is fairly smooth, about 1 minute.

Chop the garlic and sprinkle with 1/2 tsp. salt. Using the flat side of a chef's knife, mash the garlic to a paste. In a 10-inch skillet, heat the oil over medium heat. Add the garlic paste and paprika and cook, stirring, until the garlic is fragrant but not browned, 20 to 30 seconds. Add the pepper mixture and cook, stirring, until heated through and thickened slightly, about 2 minutes. Set aside at room temperature.

Grill the steak, covered, turning occasionally, until an instant-read thermometer inserted into the thickest part reaches 130°F for medium rare or 140°F for medium, 4 to 8 minutes. (The thinner pieces will take less time. Be careful. overcooked skirt steak is tough.) Move the steak to a cutting board and let rest for 3 minutes. Cut each piece crosswise into 4- to 6-inch-long pieces and then, holding your knife at a slight angle, cut each piece across the grain into thin slices.

Serve with the sauce.

Margarita-Marinated Grilled Skirt Steak with Tomatillo Salsa

Grilling the tomatillos in this salsa mellows their sharp tanginess, making them a perfect foil for the big, beefy flavor of the grilled steak. 

For the steak:

• 
  
  2 limes
  
  


• 
  
  1/3 cup tequila
  
  


• 
  
  1/4 cup canola oil
  
  


• 
  
  2 Tbs. chopped fresh cilantro
  
  


• 
  
  1 Tbs. Cointreau
  
  


• 
  
  2 medium cloves garlic, minced
  
  


• 
  
  1/8 tsp. crushed red pepper flakes
  
  


• 
  
  2 lb. skirt steak
  
  


• 
  
  Kosher salt
  
  

For the salsa:

• 
  
  1 Tbs. extra-virgin olive oil; more for the grill
  
  


• 
  
  1 lb. tomatillos (10 to 15), husked and rinsed
  
  


• 
  
  1 medium yellow bell pepper
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/2 ripe medium avocado, diced
  
  


• 
  
  2 Tbs. minced red onion
  
  


• 
  
  1 Tbs. chopped fresh cilantro
  
  


• 
  
  1 jalapeño, seeded and minced
  
  


• 
  
  Freshly ground black pepper
  
  

Marinate the steak:

Finely grate the zest from 1 lime and put it in a 9x13-inch baking dish. Finely grate 1 tsp. zest from the second lime and set aside for the salsa. Juice the limes. Add 1/4 cup juice to the zest in the baking dish and mix 1 tsp. juice into the zest for the salsa.

To the baking dish, add the tequila, oil, cilantro, Cointreau, garlic, and pepper flakes; whisk to combine. Season the steak all over with 1/2 tsp. salt. Add it to the marinade and turn to coat. Cover with plastic wrap and refrigerate for 2 hours, turning the steak after 1 hour.

Make the salsa:

Prepare a medium gas or charcoal grill fire. Scrub the grill grate with a wire brush and then wipe clean with a paper towel dipped in oil.

Rub the tomatillos and yellow pepper all over with the 1 Tbs. oil and season with 1/2 tsp. salt. Grill the tomatillos, turning occasionally, until they have good grill marks and are starting to collapse, about 6 minutes. Grill the pepper, turning occasionally, until charred all over, 8 to 10 minutes. Transfer the tomatillos to a plate and let cool. Put the pepper in a small bowl and cover with plastic wrap. Let sit until cool enough to handle.

Roughly chop the tomatillos and put them in a medium bowl. Peel the skin from the pepper, remove the seeds, and cut into small dice. Add the pepper to the tomatillos along with the avocado, onion, cilantro, jalapeño, and the reserved lime zest and juice. Season to taste with salt and pepper.

Grill the steak:

Remove the steak from the marinade and pat it dry. Clean and oil the grill grates again. Grill the steak, covered, over medium heat until brown grill marks form on one side, about 5 minutes. Flip and cook until medium rare (130°F on an instant-read thermometer), 4 to 5 minutes more. Transfer to a cutting board and let rest for 5 minutes. Cut each steak crosswise into 2 or 3 pieces, and then thinly slice across the grain. Serve with the salsa on the side.

Skirt Steak Tacos with Spicy Sour Cream

Ground chipotle chiles add a fiery kick to the creamy sauce for these tacos, and you can find it right in the supermarket spice section. Add bowls of fresh shredded lettuce, ripe tomatoes, and buttery avocado and let everyone dress their own tacos. 

• 
  
  1/2 cup sour cream
  
  


• 
  
  1/4 tsp. ground chipotle chile
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  1 tsp. ground cumin
  
  


• 
  
  Freshly ground pepper
  
  


• 
  
  1 lb. skirt steak (3/4 inch thick)
  
  


• 
  
  Eight 6-inch flour or corn tortillas
  
  


• 
  
  1/4 small head iceberg lettuce, shredded (2 cups)
  
  


• 
  
  2 medium ripe tomatoes (8 oz. each), cored and chopped (2 cups)
  
  


• 
  
  1 medium ripe avocado, pitted, peeled, and sliced 1/4 inch thick
  
  


• 
  
  1/3 cup chopped red onion
  
  

Prepare a medium-hot charcoal or gas grill fire. Combine the sour cream, chipotle, and 1/4 tsp. salt in a small bowl. Set aside at room temperature to let the flavors meld.


In a small bowl, mix the olive oil, cumin, 1/2 tsp. salt, and 1/4 tsp. pepper. Rub this mixture on all sides of the steak. Grill the steak, covered, flipping once, until medium rare, 3 to 4 minutes per side. Transfer the steak to a large plate to rest for at least 5 minutes.


Meanwhile, warm the tortillas on the grill for about 30 seconds per side. Slice the steak across the grain into 1/4-inch-thick slices. Fill each tortilla with some of the steak, lettuce, tomato, avocado, and onion. Drizzle with the sauce and serve.

Brazilian Skirt Steak with Golden Garlic Butter

Based on a dish you’ll find in restaurants in Rio de Janeiro, this recipe uses few ingredients but packs a lot of bold flavor.

• 
  
  6 medium cloves garlic
  
  


• 
  
  Kosher salt
  
  


• 
  
  1-1/2 lb. skirt steak, trimmed and cut into 4 pieces
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 Tbs. canola oil or vegetable oil
  
  


• 
  
  2 oz. (4 Tbs.) unsalted butter
  
  


• 
  
  1 Tbs. chopped fresh flat-leaf parsley
  
  

Peel the garlic cloves and smash them with the side of a chef’s knife. Sprinkle the garlic lightly with salt and mince it.

Pat the steak dry and season generously on both sides with salt and pepper. In a heavy-duty 12-inch skillet, heat the oil over medium-high heat until shimmering hot. Add the steak and brown well on both sides, 2 to 3 minutes per side for medium rare. Transfer the steak to a plate and let rest while you make the garlic butter.

In an 8-inch skillet, melt the butter over low heat. Add the garlic and cook, swirling the pan frequently, until lightly golden, about 4 minutes. Lightly salt to taste.

Slice the steak, if you like, and transfer to 4 plates. Spoon the garlic butter over the steak, sprinkle with the parsley, and serve.

Pan-Seared Skirt Steak with Warm Radish and Red Onion Pickle

The quick vegetable pickle is a bright, tangy complement to marinated steak. If there’s any left over, try it on a turkey sandwich.

For the steak:

• 
  
  2 lb. skirt steak
  
  


• 
  
  1/2 cup plus 2 Tbs. extra-virgin olive oil
  
  


• 
  
  1/2 cup fresh lemon juice
  
  


• 
  
  2 Tbs. Dijon mustard
  
  


• 
  
  2 tsp. finely grated lemon zest
  
  


• 
  
  2 tsp. honey
  
  


• 
  
  1 tsp. crushed red pepper flakes
  
  


• 
  
  4 medium cloves garlic, smashed and peeled
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

For the pickle:

• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  3 Tbs. apple cider vinegar
  
  


• 
  
  1 Tbs. honey
  
  


• 
  
  1 Tbs. sherry vinegar
  
  


• 
  
  1 tsp. ground coriander
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 bunch red radishes (8 or 9), halved and thinly sliced
  
  


• 
  
  1 medium carrot, thinly sliced
  
  


• 
  
  1 small red onion, halved lengthwise and thinly sliced crosswise
  
  


• 
  
  1 small jalapeño, seeded and thinly sliced
  
  

Marinate the steak: Trim any large patches of fat from the surface. If necessary, cut the steak crosswise into pieces 8 to 10 inches long. In a 9x13-inch baking dish (or similar), whisk 1/2 cup of the oil, the lemon juice, mustard, lemon zest, honey, pepper flakes, garlic, 1-1/2 tsp. salt, and 1/4 tsp. pepper. Arrange the steak in the dish and turn to coat with the marinade. Cover with plastic and refrigerate for at least 2 hours but preferably overnight.

Make the pickle: In a medium saucepan, stir together the oil, cider vinegar, honey, sherry vinegar, coriander, 1-1/2 tsp. salt, and 1/4 tsp. pepper. Bring to a simmer over medium-high heat. Add the radishes, carrot, onion, and jalapeño and toss gently to coat. Reduce the heat to medium low and cook, stirring occasionally, until the onions are wilted and the radishes are no longer crunchy but are still firm, 4 to 5 minutes. Give it one final stir and remove from the heat. Set aside, uncovered, while you cook the steak.

Cook the steak: Remove the steak from the marinade and pat dry with paper towels. Season on both sides with 1/2 tsp. salt and a few grinds of pepper. Heat 1 Tbs. of the remaining oil in a large skillet over medium-high heat. Add half of the steak to the hot skillet in a single layer and cook, flipping once, until deeply browned on both sides and cooked to your liking—medium rare will take 5 to 7 minutes total. Transfer the steak to a carving board and set aside. Wipe out the skillet with a paper towel, heat the remaining 1 Tbs. oil, and cook the remaining steak as above.

Let the steaks rest for at least 5 minutes; then slice thinly across the grain and transfer to a large platter. Pour any accumulated juices over the steaks, top with the warm radish pickle, and serve.

Pecan-Crusted Skirt Steak

A blend of chopped pecans, honey, butter and rosemary give broiled skirt steak a crunchy, toasty crust in this quick main course. 

• 
  
  1/2 Tbs. olive oil
  
  


• 
  
  1-1/2 lb. skirt steak, trimmed
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  3/4 cup pecan pieces
  
  


• 
  
  2 Tbs. cold butter, cut into small pieces
  
  


• 
  
  2 tsp. honey
  
  


• 
  
  1-1/2 tsp. roughly chopped fresh rosemary
  
  

Position an oven rack about 6 inches from the broiler and heat the broiler on high.

Line a large rimmed baking sheet with foil and grease the foil with the oil. If necessary, cut the steak crosswise into pieces 8 to 10 inches long. Arrange the steak on the baking sheet in a single layer and season with 1 tsp. salt and 1/4 tsp. pepper. Put the pecans, butter, honey, rosemary, 1 tsp. salt, and 1/4 tsp. pepper in a food processor and pulse until well combined and the pecans are finely chopped.

Broil the steak until lightly browned, 3 to 4 minutes. Flip it and broil until it’s cooked nearly to your liking, about 3 minutes more for medium rare. Spread the pecan mixture over the steak, patting the mixture with the back of a spoon to help it adhere. Continue broiling until the pecan coating is toasted and fragrant, 1 to 2 minutes. Set the steak aside to rest for 5 minutes.

Thinly slice the steak against the grain and transfer to plates. If the pecan coating falls off the steak as you’re slicing it, spoon it over the top.

Margarita-Marinated Grilled Skirt Steak with Tomatillo Salsa

Grilling the tomatillos in this salsa mellows their sharp tanginess, making them a perfect foil for the big, beefy flavor of the grilled steak. 

For the steak:

• 
  
  2 limes
  
  


• 
  
  1/3 cup tequila
  
  


• 
  
  1/4 cup canola oil
  
  


• 
  
  2 Tbs. chopped fresh cilantro
  
  


• 
  
  1 Tbs. Cointreau
  
  


• 
  
  2 medium cloves garlic, minced
  
  


• 
  
  1/8 tsp. crushed red pepper flakes
  
  


• 
  
  2 lb. skirt steak
  
  


• 
  
  Kosher salt
  
  

For the salsa:

• 
  
  1 Tbs. extra-virgin olive oil; more for the grill
  
  


• 
  
  1 lb. tomatillos (10 to 15), husked and rinsed
  
  


• 
  
  1 medium yellow bell pepper
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/2 ripe medium avocado, diced
  
  


• 
  
  2 Tbs. minced red onion
  
  


• 
  
  1 Tbs. chopped fresh cilantro
  
  


• 
  
  1 jalapeño, seeded and minced
  
  


• 
  
  Freshly ground black pepper
  
  

Marinate the steak:

Finely grate the zest from 1 lime and put it in a 9x13-inch baking dish. Finely grate 1 tsp. zest from the second lime and set aside for the salsa. Juice the limes. Add 1/4 cup juice to the zest in the baking dish and mix 1 tsp. juice into the zest for the salsa.

To the baking dish, add the tequila, oil, cilantro, Cointreau, garlic, and pepper flakes; whisk to combine. Season the steak all over with 1/2 tsp. salt. Add it to the marinade and turn to coat. Cover with plastic wrap and refrigerate for 2 hours, turning the steak after 1 hour.

Make the salsa:

Prepare a medium gas or charcoal grill fire. Scrub the grill grate with a wire brush and then wipe clean with a paper towel dipped in oil.

Rub the tomatillos and yellow pepper all over with the 1 Tbs. oil and season with 1/2 tsp. salt. Grill the tomatillos, turning occasionally, until they have good grill marks and are starting to collapse, about 6 minutes. Grill the pepper, turning occasionally, until charred all over, 8 to 10 minutes. Transfer the tomatillos to a plate and let cool. Put the pepper in a small bowl and cover with plastic wrap. Let sit until cool enough to handle.

Roughly chop the tomatillos and put them in a medium bowl. Peel the skin from the pepper, remove the seeds, and cut into small dice. Add the pepper to the tomatillos along with the avocado, onion, cilantro, jalapeño, and the reserved lime zest and juice. Season to taste with salt and pepper.

Grill the steak:

Remove the steak from the marinade and pat it dry. Clean and oil the grill grates again. Grill the steak, covered, over medium heat until brown grill marks form on one side, about 5 minutes. Flip and cook until medium rare (130°F on an instant-read thermometer), 4 to 5 minutes more. Transfer to a cutting board and let rest for 5 minutes. Cut each steak crosswise into 2 or 3 pieces, and then thinly slice across the grain. Serve with the salsa on the side.

Pan-Seared Skirt Steak with Warm Radish and Red Onion Pickle

The quick vegetable pickle is a bright, tangy complement to marinated steak. If there’s any left over, try it on a turkey sandwich.

For the steak:

• 
  
  2 lb. skirt steak
  
  


• 
  
  1/2 cup plus 2 Tbs. extra-virgin olive oil
  
  


• 
  
  1/2 cup fresh lemon juice
  
  


• 
  
  2 Tbs. Dijon mustard
  
  


• 
  
  2 tsp. finely grated lemon zest
  
  


• 
  
  2 tsp. honey
  
  


• 
  
  1 tsp. crushed red pepper flakes
  
  


• 
  
  4 medium cloves garlic, smashed and peeled
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

For the pickle:

• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  3 Tbs. apple cider vinegar
  
  


• 
  
  1 Tbs. honey
  
  


• 
  
  1 Tbs. sherry vinegar
  
  


• 
  
  1 tsp. ground coriander
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 bunch red radishes (8 or 9), halved and thinly sliced
  
  


• 
  
  1 medium carrot, thinly sliced
  
  


• 
  
  1 small red onion, halved lengthwise and thinly sliced crosswise
  
  


• 
  
  1 small jalapeño, seeded and thinly sliced
  
  

Marinate the steak: Trim any large patches of fat from the surface. If necessary, cut the steak crosswise into pieces 8 to 10 inches long. In a 9x13-inch baking dish (or similar), whisk 1/2 cup of the oil, the lemon juice, mustard, lemon zest, honey, pepper flakes, garlic, 1-1/2 tsp. salt, and 1/4 tsp. pepper. Arrange the steak in the dish and turn to coat with the marinade. Cover with plastic and refrigerate for at least 2 hours but preferably overnight.

Make the pickle: In a medium saucepan, stir together the oil, cider vinegar, honey, sherry vinegar, coriander, 1-1/2 tsp. salt, and 1/4 tsp. pepper. Bring to a simmer over medium-high heat. Add the radishes, carrot, onion, and jalapeño and toss gently to coat. Reduce the heat to medium low and cook, stirring occasionally, until the onions are wilted and the radishes are no longer crunchy but are still firm, 4 to 5 minutes. Give it one final stir and remove from the heat. Set aside, uncovered, while you cook the steak.

Cook the steak: Remove the steak from the marinade and pat dry with paper towels. Season on both sides with 1/2 tsp. salt and a few grinds of pepper. Heat 1 Tbs. of the remaining oil in a large skillet over medium-high heat. Add half of the steak to the hot skillet in a single layer and cook, flipping once, until deeply browned on both sides and cooked to your liking—medium rare will take 5 to 7 minutes total. Transfer the steak to a carving board and set aside. Wipe out the skillet with a paper towel, heat the remaining 1 Tbs. oil, and cook the remaining steak as above.

Let the steaks rest for at least 5 minutes; then slice thinly across the grain and transfer to a large platter. Pour any accumulated juices over the steaks, top with the warm radish pickle, and serve.

Skirt Steak Tacos with Spicy Sour Cream

Ground chipotle chiles add a fiery kick to the creamy sauce for these tacos, and you can find it right in the supermarket spice section. Add bowls of fresh shredded lettuce, ripe tomatoes, and buttery avocado and let everyone dress their own tacos. 

• 
  
  1/2 cup sour cream
  
  


• 
  
  1/4 tsp. ground chipotle chile
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  1 tsp. ground cumin
  
  


• 
  
  Freshly ground pepper
  
  


• 
  
  1 lb. skirt steak (3/4 inch thick)
  
  


• 
  
  Eight 6-inch flour or corn tortillas
  
  


• 
  
  1/4 small head iceberg lettuce, shredded (2 cups)
  
  


• 
  
  2 medium ripe tomatoes (8 oz. each), cored and chopped (2 cups)
  
  


• 
  
  1 medium ripe avocado, pitted, peeled, and sliced 1/4 inch thick
  
  


• 
  
  1/3 cup chopped red onion
  
  

Prepare a medium-hot charcoal or gas grill fire. Combine the sour cream, chipotle, and 1/4 tsp. salt in a small bowl. Set aside at room temperature to let the flavors meld.


In a small bowl, mix the olive oil, cumin, 1/2 tsp. salt, and 1/4 tsp. pepper. Rub this mixture on all sides of the steak. Grill the steak, covered, flipping once, until medium rare, 3 to 4 minutes per side. Transfer the steak to a large plate to rest for at least 5 minutes.


Meanwhile, warm the tortillas on the grill for about 30 seconds per side. Slice the steak across the grain into 1/4-inch-thick slices. Fill each tortilla with some of the steak, lettuce, tomato, avocado, and onion. Drizzle with the sauce and serve.