Skirt steak is among those cuts of beef that a novice cook sometimes avoids, despite their excellent flavor and reasonable price. But few steaks will be more delicious when properly cooked, and I assure you it’s not hard to get right. With skirt steak, remember a few key points. Start by caramelizing it well on the hottest part of the grill. Then move it over to a cooler spot to finish cooking just to medium-rare. Any less cooked, and it’s chewy; any more than medium, and it becomes leathery, livery, and tough. Be sure to let the skirt steak rest a few minutes before slicing it. The most crucial thing of all is to slice the meat against the grain to ensure that it’s tender and not rubbery. Though mayonnaise might sound strange as an accompaniment for steak, the aïoli melts into a creamy sauce, leaving behind a trail of olives.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.