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VOLUME 11: Skirt Steak
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The Best Steak You’re Probably Not Cooking
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I don’t eat a lot of meat, but when I do I want to enjoy it. And while I love pricey strip and rib eye, I most often buy skirt steak. Yes, it’s half the cost of premium cuts, and it’s nice to save some money, but I buy skirt steak because it’s my favorite.
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So what’s the deal with skirt steak? First off, it’s really beefy. It’s slightly chewy (which I like) and well marbled with fat (so it’s OK cooked to medium). Its variable thickness means you can cook pieces to order (my wife likes it rare, while I prefer my piece cooked to medium-rare/medium). And because skirt steak is relatively thin, it cooks quickly—making it the perfect choice for indoor cooking. (By the time thick steaks cook through on the stovetop, my kitchen is filled with smoke.)
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I particularly like this Cook’s Country recipe for Pan-Seared Skirt Steak with Zucchini and Scallion Sauce (photo above) because it uses one pan to cook both the steak and the vegetable side. And an easy, no-cook scallion sauce flavors both elements.
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Frankly, this recipe is so simple that I have struggled to find shortcuts. I did ditch the water and vinegar for lemon juice (I like extra acidity to balance the richness of the beef). And I kept the amount of zucchini the same even though I’ve scaled the recipe to serve just two (I like my veggies). If you can’t find skirt steak, flank is the best option—although it’s not as flavorful in my opinion.
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Jack’s Recipe
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Jack’s Skirt Steak with Zucchini and Lemony Scallion Sauce
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| INGREDIENTS |
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½ cup fresh parsley leaves |
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4 scallions, white parts minced, green parts cut into 1-inch lengths |
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6 tablespoons extra-virgin olive oil, divided |
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2 tablespoons lemon juice |
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1 teaspoon Dijon mustard |
| Salt and pepper |
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12 ounces skirt steak, cut into 2 pieces |
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2 small zucchini, cut into 1‑inch chunks |
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| DIRECTIONS |
| Process parsley, scallion greens, ¼ cup oil, lemon juice, mustard, ¼ teaspoon salt, and ¼ teaspoon pepper in blender until smooth, about 1 minute. Pour sauce into serving bowl. Season steak with salt and pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat. Cook steak, flipping once, until meat registers 125 degrees (for medium-rare), about 5 minutes. Transfer steak to cutting board and tent with aluminum foil. Add remaining 1 tablespoon oil, zucchini, and ¼ teaspoon salt to now-empty skillet. Cook, stirring
occasionally, until zucchini is browned and tender, about 6 minutes. Off heat, stir in scallion whites and 2 tablespoons scallion sauce. Slice steak thin against grain. Serve with zucchini and remaining sauce.
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Each of these recipes is an original—my riff on something we’ve published that’s delicious. This newsletter is designed to give you Shortcuts to better, faster dinners. If you are sick of your routine or having trouble getting inspired in the kitchen, consider me your dinner coach! — Jack
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Building a Better Pantry
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Extra-Virgin Olive Oil
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| Why bother using anything other than extra-virgin olive oil unless it would ruin the dish? Let me explain. EVOO tastes better than pretty much every other oil out there, and all the research indicates it’s better for you. Plus, if you buy the good stuff it’s minimally processed (other oils are made in factories, not farms). I don’t use olive oil in some Asian recipes, but otherwise it’s my go-to oil for most Mexican, Indian, and, of course, Mediterranean dishes.
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Essential Gear
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Chef’s Knife
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| Our product testers have saved me a lot of money over the years. Who else will go to absurd lengths to figure out which items are worth your money and which are not? I especially love it when the team finds an inexpensive item that beats the pricey competition. That’s been the case with chef’s knives, where our favorite made by Victorinox regularly bests knives that cost four times as much.
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Recipe Collection
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Skirt Steak, Quick and Beefy
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| Pan-Seared Skirt Steak with Zucchini and Scallion Sauce |
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| Creamy Kale Salad with Skirt Steak |
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| Skirt Steak with Pinto Bean Salad |
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Coming Next to your inbox
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Use the Entire Can of Beans, Including That Sticky Liquid
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