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magazine fasteasyfresh skirt steak and horseradish potato salad
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Packed with garlic, scallions, and a hot green chiles, thecha is a spicy and fragrant Maharashtrian condiment that’ll jazz up any dish—including steak.
4.5
(4.48)
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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.
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(5)
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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.
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(5)
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Crisp winter greens and tender slices of steak get the restaurant treatment with a punchy peppercorn dressing, crisp bacon bits, chives, and blue cheese.
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(4.5)
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Supremely beefy, not outrageously expensive, and fast-cooking, skirt steak is our favorite steak of all.
4.3
(4.33)
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This dish is inspired by a steak salad recipe on the menu at Keens Steakhouse in NYC.
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(3.81)
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The thing that makes this satisfying, spicy-tangy salad so great? It’s equally as delicious served warm for dinner as it is eaten cold for lunch the next day.
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What do we mean by “pesto vibes”? A lemony, crunchy nut dressing, fresh basil leaves, and lots of shaved Parmesan.
4.3
(4.31)
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This easy-to-make potato salad gets its zing from sweet relish and plenty of mustard and a dressing reminiscent of deviled eggs.
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(4.75)
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Grilled steak, fresh corn, juicy tomatoes, and crunchy pita chips come together for a summer-flavor party in your mouth.
4.3
(4.29)
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Crusty, juicy sliced steak + a fully-loaded salad = what we want to eat most nights of the week, TBH.
4.7
(4.74)
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Bon Appétit
Cooking
It's flat. It's quick. And it's perfect for a weeknight celebration.
Alex Delany
Cooking
Searing a steak, seasoning a salad, and making a vinaigrette. All covered in today's class...errr, salad.
Alex Delany
Cooking
It's a classic for a reason.
Adam Rapoport
Cooking
You see a side dish, I see dinner in a bowl.
Sarah Jampel
Cooking
Skirt steak is inexpensive, versatile, and crazy tasty. It also cooks in a flash, which means it's tailor-made for grilling—and for leftovers
Julia Kramer
Videos
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Whip up this great side for your summer bbq! Nothing beats a sour cream 'n' onion potato salad on a hot day!
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Presented by Rioja
Join Andy Baraghani in the Bon Appétit Test Kitchen as he makes skirt steak with Romesco sauce. This thick Spanish sauce, made with roasted red peppers and almonds, is also delicious on grilled or roasted scallions, chicken, and fish.
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Two for one: Spooning spiced butter over steak flavors the meat while building a nuanced sauce.
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Bon Appétit joins Chef Eli Sussman, executive chef at Gertrude’s in Prospect Heights, Brooklyn, to make their delicious Latkes. Eli breaks down every step of the process, from choosing the right potatoes to mastering moisture removal, adding the perfect binders, and frying to golden-brown perfection. Perfect for Hanukkah or any time you’re craving crispy potato pancakes, these latkes bring restaurant technique to a classic holiday staple.
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Produced by Bon Appétit for Element Hotels | This is the salad that Carla makes when she's craving nutrition and comfort while traveling.
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We explain how to make a beautiful steak salad.