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Bon Appetit's Editor in Chief Adam Rapoport is sharing recipes and tips from his latest, The Grilling Book, all week long. We'll be rolling out his ideal Memorial Day feast -- one dish each day -- from his go-to steak to the drink in his hand.
Americans love skirt steak, but a lot of us don't know it -- it's what is often seen on menus as "sizzling steak fajitas." But skirt steak should be on your table for so many other reasons. It's affordable (we're not talking aged rib-eye here), and it's got a ton of flavor.
Beef cries out for salt and pepper, so season aggressively. Bring your steak to room temperature before you grill, and make sure you let it rest after a sear over high heat. And I always finish with Maldon salt after I slice.
The bright, vibrant chimichurri in this recipe complements the steak well, but it'll also be your new condiment for summer. Make a batch, store it in your fridge, and you'll be using it all season long.
Skirt Steak with Chimichurri Sauce
One 1 1/2-pound skirt steak (about 1/2-inch thick), cut in half crosswise
Kosher salt and freshly ground black pepper
Vegetable oil, for brushing
1/2 cup Chimichurri Sauce
Makes about 2 cups
1/2 cup red wine vinegar
1 teaspoon kosher salt, more as needed
3 or 4 garlic cloves, thinly sliced or minced
1 shallot, finely chopped
1 Fresno chile or red jalapeño, finely chopped
2 cups minced fresh cilantro
1 cup minced flat-leaf parsley
1/3 cup finely chopped fresh oregano
3/4 cup extra virgin olive oil
This recipe is just one of more than 350 recipes from The Grilling Book, a comprehensive guide to anything you can make with a grill.
Photos by Peden+Munk
Food Styling by Rebecca Jurkevich
Prop Styling by Lucy Attwater
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