In tacos:
Sauté onions and crushed red pepper flakes in a cast-iron pan—no oil, so they get all smoky—then add slices of dayafter skirt steak and cook until crisp.
In a tagliata:
Lay cold slices of steak atop a bed of arugula, followed by good Parm, a glug of olive oil, and a squeeze of lemon.
In a sandwich:
Pile sliced steak on a grilled baguette with paprika-spiked mayo, thinly sliced onion, and a mess of fresh herbs.
The Steak:
What's inexpensive, versatile, and crazy tasty? Skirt steak. It also cooks in a flash, which makes it tailor-made for grilling.
One downside: It can be dry if overcooked, so don't get distracted! Nail the timing and slice it properly, and the results will be transcendental. And that's just the first day. Throw an extra steak on the grill and you can dig into leftovers all week long.
Ingredients
Preparation
Step 1
Cut 1 1/2 pound skirt steak into 4 pieces; season with salt and pepper.
Step 2
Grill over medium-high heat until medium-rare, about 4 minutes per side.
Step 3
Let rest 5 minutes before thinly slicing against the grain.
Recipe notes
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