December 15, 2011 |
It's not often that you find a premier cru Burgundy of this quality at this price. I still can't quite believe it. Beautifully balanced, with a silken texture and subtly ripe flavors of plum and cherries, the 2009 Faiveley Mercurey "Clos des Myglands" would make any Burgundy lover very happy. Erwan Faiveley, the seventh generation of his family to run Domaine Faiveley, hit it out of the park with this one. Drink it with a roast chicken, skirt steak or veal schnitzel. It actually would go with almost anything, including salmon or tuna.
December 15, 2005 |
The skirt steak may not have the glamorous rep of filet mignon. But we think it's positively delicious. Plus it's relatively inexpensive. No wonder chefs love it. Lemon Moon Of the two-dozen or so prepared salads on offer at this haute cafeteria, the colorful, Asian-inspired skirt steak salad is the most popular, chef Danny Elmaleh says.
May 28, 1992 |
Until about 10 years ago, most cooks ignored skirt steak, the long, almost accordion-like beef cut from the diaphragm at the rib cage. It is naturally thin, with crosswise fibers and a skin of fat covering most of the meat. For a time, it was inexpensive, but not many people knew what to do with it. Then Texas cooks marinated skirt steak in a little lime juice and seasonings, and fajitas were born. With marinating and grilling, the fat burned out and the meat became sweet and juicy.
July 16, 2008
Total time: 1 hour, 10 minutes plus overnight marinating time Servings: 16 Note: From Joseph Martin, executive chef, Levy Restaurants at Dodger Stadium. At the stadium, the carne asada is served with corn tortillas, pico de gallo, tomatillo sauce, chopped onions, chopped cilantro, grilled whole serrano chiles and slices of lime. 4 chipotle peppers in adobo sauce, roughly chopped 1 tablespoon minced garlic 3/4 cup chopped onions 1/2 teaspoon ground cumin 1/4 cup chopped green onions 1/4 cup chopped cilantro 1/4 cup chopped parsley 1/2 cup tomato purée 1/2 cup fresh lime juice 1 1/2 teaspoons kosher salt 1 teaspoon fresh ground black pepper 1 cup canola or vegetable oil 2 1/2 pounds skirt steak 1. In a large bowl, thoroughly mix the chipotle, garlic, onions, cumin, green onions, cilantro, parsley, tomato purée, lime juice, salt, pepper and oil. 2. Rub the marinade all over the skirt steak, then place the steak in a large, resealable plastic bag with the marinade and refrigerate overnight.
October 22, 1997 |
The sweet, caramelized taste of grilled beef is incomparable, and skirt steak is an ideal cut for the grill. The meat is an even thickness for uniform cooking and turns out tender if cooked to a medium doneness. Marinate a skirt steak in a potent combination of lime juice, garlic, olive oil and serrano chile. Then grill or broil it until it's still reddish pink in the center. Slice it into thin strips and serve with a delicious nutty-tasting salad of cooked wild rice, avocado and chiles.