Steak
Hanger Steak with Tahini and Smashed Charred Beets
When tahini is whisked with just some water, lemon juice, olive oil, and salt, it becomes an all-purpose condiment that can be made ahead and spooned onto nearly any dish.
Grilled Beef With Broccoli
You’ll get all the traditional flavors of the classic takeout dish by using a marinade made up of oyster sauce, Shaoxing wine, and soy sauce, but the steak and broccoli are grilled for a fresh summertime variation.
Mezcal-Marinated Fajitas
The mezcal and fish sauce in these fajitas make for a surprisingly good combination. You’ll get a smoky, earthy flavor from the mezcal, while the fish sauce adds a little funk and saltiness. If you prefer, use any kind of chopped up chicken or pork in place of the skirt steak.
Gochujang-Marinated Skirt Steak
Skirt steak is the ultimate summer steak for grilling—quick cooking, buttery, and versatile.
Grilled Rib Eye with Shishito Pepper Salsa
Never mad about shishito peppers making an appearance.
Skirt Steak and Smashed Potatoes with Herb Dressing
Board dressing: take all of those flavorful juices that accumulate when the meat rests off your cutting board and pour them back over the meat, where they belong.
Ramen With Steak and Sesame-Ginger Dressing
This cold noodle salad can be customized however you want, but it's all about that sesame dressing.
Steak with Lemon Butter and Jammy Lemon Halves
Often only the rind of preserved lemons gets used, but we’ve learned that the flesh is just as good—as long as you remove the seeds.
Skirt Steak With Preserved Lemon Butter and Sesame Cauliflower
Skirt steak is one of our favorite cuts of beef—it’s flavorful, affordable, and quick-cooking. That said, it’s imperative to slice it thinly against the grain for the best texture.
Sweet Onion–Marinated Skirt Steak
The white vinegar’s acidity curbs the onion’s bite and highlights its sweetness, resulting in the perfect marinade.
Parachute's Steak-and-Egg Bibimbap
Not ready to commit to a special dolsot bowl? Toast the cooked rice mixture in a generous splash of vegetable oil in a large skillet until a crunchy layer forms, 10–15 minutes, then pile on the ingredients as described.
Skirt Steak with Shallot Pan Sauce
A seared piece of meat might sound boring. But when it’s drizzled with a silky reduction? Always exciting.
Rib Eye with Slow-Roasted Fennel and Steamed Broccolini
The same technique and proportions will work for a pork chop, lamb chops, or any other steak you like.
Beef and Shishito Pepper Skewers with Sichuan Salt
This seasoned salt is equally good on other cuts of meat, like chicken thighs or breasts or pork chops. Make a big batch and use it as you like.
