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magazine 2008 06 steak fajitas with fresh lime
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Our best steak fajitas recipe features thin strips of skirt steak, marinated in citrus and grilled over mesquite, stuffed into warm flour tortillas.
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Kachumber, a classic side salad in Swahili cuisine, balances out rich steak whose marinade is inspired by East African grilled beef skewers called mishkaki.
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The vegetables should still have plenty of bite when you pull them off the grill; you want a mix of textures between the tender steak, crisp toppings, and soft tortillas.
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The sugar in the dry spice mix will help these steaks take on color quickly, so keep a close eye on them.
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Sugar-rubbed steaks and a bright, brash gochujang sauce bring bold flavor to these party-ready lettuce wraps.
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This rub works on just about any cut (in fact, it’s served on filet mignon at Mesa Grill), and the pan-to-oven method is foolproof.
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To give steaks a boost, chef David Myers of Hinoki & the Bird in Los Angeles, makes an herb rub (he likes to dry the herbs himself; if you don’t have a microwave, sub in 1 tsp. of each dried herb) and pairs the meat with a tart ponzu sauce (ponzu is available at Asian markets and some supermarkets).
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Toss tomatoes in a simple preserved lemon, soy sauce, and chile marinade while you sear a well-marbled steak for a dinner for two in no time.
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The bite of mustard and the char of the grill amp up the flavor of tender but mild-tasting filet mignon. Be sure to have all the sauce ingredients ready to go before starting the meat. For perfect timing, add the cream to the sauce while the steaks are resting; they'll be done at the same time.
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A nice steak plus this simple pan sauce will fulfill all your 10 p.m. Parisian dinner dreams.
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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.
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Chefs everywhere know it: Fire is where the magic happens.
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A steak sauce good enough to rival the most popular brand makes this steak (or any, really) even more delicious.
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We’re hooked on the juicy and crunchy textures and sweet and spicy flavors in this Vietnamese-style steak and salad pairing.
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If rib eye is a little fancy for your weeknight, try hanger or skirt steaks.
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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.