Tag Archives: steak

Sweet and Spicy Grilled Flank Steak

With the end of summer holiday on the horizon, a grilled steak is always a fan favorite. While there are some steaks that need nothing more than a little salt and pepper to bring out their beefy goodness, flank steak is not one of them.

This bold marinade is just the sort of seasoning the brawny cut begs for: lime juice and zest add brightness, brown sugar sweetness, and jalapeño and sriracha a complex heat. Just whiz it all together in a food processor and slather it on the meat.

Marinate overnight preferably, or a minimum of 2 hours, before tossing it on the grill. Lastly, always make more flank steak that you think you want. Leftovers are the best part—we used ours as part of a steak salad. For an extra boost of flavor, try adding 1/4 cup of bourbon and a little Worcestershire.

Sweet and Spicy Grilled Flank Steak

  • Servings: 3-4
  • Difficulty: easy
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  • 3 Tbsp. scallions, coarsely chopped
  • 1 Tbsp. ginger root, peeled and finely chopped
  • 1 fresh jalapeño chile pepper, seeded and chopped
  • 2 cloves garlic, finely chopped
  • 1 Tbsp. light brown sugar
  • 1/2 lime, zested and juiced
  • 2 tsp. lime juice
  • 1 tsp. sriracha, or other hot sauce
  • 2 Tbsp. extra virgin olive oil
  • 1 1/2 tsp. kosher salt
  • 1 1/2 lbs. flank steak


  1. In a food processor, pulse together scallions, ginger, jalapeno, garlic, sugar, lime zest and juice, and sriracha. With the motor running, pour in oil until smooth
  2. Season steak with salt. Place in a large bowl and pour marinade over meat. Turn to coat well with the mixture. Cover tightly and refrigerate for at least 2 hours or overnight.
  3. When ready to cook the steak, heat the grill to medium-high heat. Transfer the meat to the grill and cook, covered, until it reaches the desired doneness (about 5 minutes per side for medium-rare). Let rest on a cutting board for 5 minutes, then slice thinly.


Original recipe from NYTimes Cooking

Strip Steaks with Spicy Tomato-Basil Sauce

In a recent Milk Street article we found this Strip Steaks with Spicy Tomato-Basil Sauce recipe which pairs a meaty steak with the sort of tomato sauce that might typically be used on pizza. There are many ways to prepare the dish, but this simple version is perfect for a weeknight meal.

The sauce is made with canned tomatoes, a punchiness from garlic and pepper flakes, and the umami quotient gets a kick up with a few anchovy fillets (in case you’re worried, the sauce won’t taste fishy at all). Slice and sauce the seared strip steaks, then finish the dish with torn fresh basil and fruity olive oil.

Our steaks were actually grilled because we wanted to take advantage of the nice weather, but either stovetop or hot grill sears the meat nicely. We served ours with orzo treated with olive oil and parsley; another option is thick slices of warm, crusty bread to dip in the sauce. And if you are lucky enough to have any of that fabulous sauce leftover, use it on pasta.

NOTE: Don’t use extra-virgin olive oil to sear the steaks; its smoke point is too low. Use grapeseed or another neutral oil to achieve a deep sear and to avoid the off flavor of overheated olive oil.

Keep in mind, the original recipe from Milk Street indicated this recipe would serve 4 to 6. The portions would be rather paltry if trying to feed six people. Our two strip steaks were smaller and a bit thinner, weighing in at just over a pound for two of them which rendered three servings.

Strip Steaks with Spicy Tomato-Basil Sauce

  • Servings: 2-4
  • Difficulty: easy
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  • 1 Tbsp. extra-virgin olive oil, plus more to serve
  • 2 medium garlic cloves, thinly sliced
  • 2-3 oil-packed anchovy fillets, chopped
  • 1/2-3/4 tsp. red pepper flakes
  • 28 oz. can whole peeled tomatoes, crushed by hand
  • 1/3 cup lightly packed fresh basil
  • Kosher salt and ground black pepper
  • 2 1-lb. beef strip steaks, each about 1 inch thick, trimmed and patted dry
  • 1 Tbsp. grapeseed or other neutral oil


  1. In a 12-inch skillet over medium-high, heat the olive oil until shimmering. Add the garlic and cook, stirring, until beginning to turn golden, 30 to 60 seconds.
  2. Add the anchovies and pepper flakes; cook, stirring, until fragrant, 30 to 60 seconds.
  3. Stir in the tomatoes with juices, a few basil leaves and ¼ teaspoon salt. Bring to a simmer, then simmer, stirring occasionally, until a spatula drawn through the sauce leaves a trail, 12 to 14 minutes. Transfer to a small bowl, cover and set aside; wipe out the skillet.
  4. Season the steaks on both sides with salt and black pepper. In the same skillet over medium-high, heat the neutral oil until barely smoking. Add the steaks, reduce to medium and cook until well browned on the bottoms, 5 to 7 minutes.
  5. Using tongs, flip the steaks and cook until the second sides are well browned and the centers register 120°F for medium-rare, another 5 to 7 minutes.
  6. Transfer to a platter, tent with foil and let rest for about 10 minutes.
  7. Transfer the steaks to a cutting board and slice them on the diagonal ¼ to ½ inch thick. Return to the platter and spoon on some of the sauce.
  8. Tear the remaining basil and sprinkle it over the top, then drizzle with additional olive oil. Serve the remaining sauce on the side.


Recipe by Calvin Cox for Milk Street

Skirt Steak with Paprika Butter and Sagey Potatoes

A new take on your steak and potatoes menu is this thinly sliced skirt steak with a lightly smoky, tangy paprika butter. While the steak recipe is enough to feed 10, and the potato recipe feeds 6-8, we halved both of them and still had leftovers for another meal. Both the meat and potato recipes hail from Food & Wine, neither of which employ a long list of ingredients.

Adobo Seco was our seasoning of choice for rubbing both sides of the steak(s), although just using salt and pepper works fine too. Remember, skirt steak is a very thin piece of meat so it will cook quickly on the grill, just a couple of minutes per side for medium rare. Make sure to slice against the grain when cutting it.

If desired, go ahead and make the paprika butter which can stand at room temperature for up to 4 hours; reheat the butter gently. We took the opportunity to do this step ahead of time, so we wouldn’t be rushed at the last minute.

Skirt Steak with Paprika Butter

  • Servings: 10
  • Difficulty: easy
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  • 6 Tbsp. unsalted butter
  • 6 garlic cloves, thinly sliced
  • 1 1/2 tsp. smoked hot paprika
  • 2 Tbsp. fresh lemon juice
  • Salt
  • 5 lbs. skirt steaks
  • Vegetable oil, for rubbing
  • Freshly ground pepper


  1. Light a grill or heat a grill pan. In a small saucepan, melt the butter. Add the garlic and cook over low heat, stirring, until golden, about 3 minutes.
  2. Add the paprika and cook until fragrant, about 30 seconds. Remove from the heat, stir in the lemon juice and season with salt; keep warm.
  3. Rub the skirt steaks with oil and season with salt and pepper (or Adobo Seco seasoning). Grill over high heat until nicely charred and medium-rare, about 3 minutes per side.
  4. Transfer the steaks to a cutting board and let rest for 5 minutes. Thinly slice the steaks across the grain.
  5. Spoon the paprika butter over the steak and serve right away.


Recipe compliments of Jon Shook and Vinny Dotolo for Food & Wine

We also added ratatouille made a few days ago and reheated for tonite’s dinner.

Smashed Sage-Butter Potatoes

Among the BEST potatoes we’ve ever eaten!

Smashed Sage-Butter Potatoes

  • Servings: 6-8
  • Difficulty: easy
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  • 4 lbs small Yukon Gold potatoes, about 1 1/2″ diameter
  • 1/2 cup unsalted butter (4 ounce)
  • 1/2 cup fresh sage leaves (about 1/4 ounce)
  • Kosher salt, to taste


  1. Add water to a Dutch oven to a depth of 1/2 inch; place a steamer basket in Dutch oven. Bring water to a boil over high. Place potatoes in steamer basket. Cover, reduce heat to medium, and steam until potatoes are tender, 30 to 35 minutes. Let cool 10 minutes.
  2. Meanwhile, melt butter in a large skillet over medium. Add sage leaves, and cook, stirring constantly, until leaves turn dark green in spots and butter is light golden brown, 4 to 5 minutes. Remove from heat.
  3. Place potatoes on a baking sheet, and gently smash using the bottom of a measuring cup. Transfer to a large serving bowl, and gently toss with sage butter. Season with salt to taste.


Recipe compliments of Brian Marcy for Food & Wine