Name: Skirt Steak With BA.1. Sauce
Yield: 4 servings
Ingredients: 2 Tbsp. balsamic vinegar; 2 Tbsp. Worcestershire sauce; 2 Tbsp. ketchup; 1 Tbsp. extra-virgin olive oil; 1 Tbsp. vinegar-based hot sauce (such as Frank’s or Crystal); 1 tsp. Dijon mustard; 1 tsp. honey; Kosher salt; Vegetable oil (for grill); 1½ lb. skirt steak, cut into 4"–5" pieces; Kosher salt, freshly ground pepper; Flaky sea salt

Skirt Steak With BA.1. Steak Sauce recipe

Photographs by Alex Lau, food styling by Susie Theodorou, prop styling by Aneta Florczyk

We adore every steak in the butcher case—but we might love skirt steak the most. (Don’t tell rib eye.) Why? It’s supremely beefy, not outrageously expensive, and, maybe best of all, fast-cooking. It can hold its own but isn’t above being tossed into a roll or stuffed in a taco. And it’s always there when we need it. Oh, and did we mention it goes great with sauce? Sweet, salty, tart, and goosed with secret sources of umami, our new signature sauce is big on flavor, free of weird preservatives, and comes together in about a minute flat.

Recipe notes

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