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.