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Dinner Illustrated

Recipe to Make Now:

Skirt Steak with Pinto Bean Salad

Notes for the Cook

  • Thin slices of skirt steak pair perfectly with a simple arugula and pinto bean salad. A dressing with chipotle chile and lime juice adds subtle spicy and smoky notes as well as a hit of brightness for a satisfying Southwestern flavor profile.
  • It’s fine if the pieces of steak overlap a little when you first put them in the skillet; they will shrink as they cook.
  • If you can’t find skirt steak, you can substitute flank steak, although the meat will be a bit less tender.
  • Be sure to slice the cooked steak thin against the grain (that is, perpendicular to the orientation of the muscle fibers) or it will be chewy.


Serves 4
Total time: 45 minutes

2 (15‐ounce) cans pinto beans
1 small red onion
Fresh cilantro
Canned chipotle chile in adobo sauce
1 lime
1 1/2 pounds skirt steak
1 teaspoon paprika
Salt and pepper
2 tablespoons vegetable oil
2 ounces (2 cups) baby arugula

  • Prep Beans

    1. Prep Beans: Drain and rinse beans; transfer to large bowl.

  • Prep Vegetables

    2. Prep Vegetables: Finely chop 1/2 cup red onion. Chop  1/4 cup cilantro. Mince 2 teaspoons chipotle. Squeeze 1 tablespoon lime juice.

  • Prep Steak

    3. Prep Steak: Trim steak. Cover with plastic wrap and pound 1/4 inch thick. Cut steak crosswise into thirds with grain. Pat dry with paper towels, sprinkle evenly with paprika, and season with salt and pepper.

  • Cook Steak

    4. Cook Steak: Heat 1 tablespoon oil in 12‐inch skillet over medium‐high heat until just smoking. Cook steak until well browned and meat registers 130 degrees (for medium), 2 to 3 minutes per side. Transfer steak to carving board, tent loosely with aluminum foil, and let rest.

  • Make Salad

    5. Make Salad: While steak rests, add onion, chipotle, lime juice, remaining 1 tablespoon oil, 1/2 teaspoon salt and 1/2 teaspoon pepper to beans in bowl and stir to combine. Add arugula and cilantro and gently toss to combine.

  • Finish Dish

    6. Finish Dish: Transfer bean salad to platter. Slice steak thin against grain and arrange on top of bean salad. Serve.