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.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This piquant French sauce comes together in the blender in just five minutes.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.