Skirt Steak with Pinto Bean Salad
By America's Test KitchenPublished on October 6, 2014
Time
30 minutes
Yield
Serves 4
Ingredients
2 (15-ounce) cans pinto beans, rinsed½ cup finely chopped red onion ¼ cup chopped fresh cilantro 2 tablespoons lime juice 2 tablespoons vegetable oil 2 teaspoons minced canned chipotle chile in adobo sauce Salt and pepper 1 (1-pound) skirt steak, trimmed and cut into thirds1 teaspoon paprika
Before You Begin
Be sure to slice the steak thin against the grain or it will be very chewy.
Instructions
- Combine beans, onion, cilantro, lime juice, 1 tablespoon oil, chipotle, 1/2 teaspoon salt, and 1/2 teaspoon pepper in bowl. Transfer to platter.
- Pat steak dry with paper towels, sprinkle with paprika, and season with salt and pepper. Heat remaining 1 tablespoon oil in 12-inch skillet over medium-high heat until smoking. Cook steak until well browned and meat registers 120 to 125 degrees (for medium-rare), about 2 minutes per side. Transfer steak to carving board, tent loosely with foil, and let rest for 5 minutes. Slice steak thin against grain and arrange on top of bean salad. Serve.
Time
30 minutesYield
Serves 4Ingredients
2 (15-ounce) cans pinto beans, rinsed
½ cup finely chopped red onion
¼ cup chopped fresh cilantro
2 tablespoons lime juice
2 tablespoons vegetable oil
2 teaspoons minced canned chipotle chile in adobo sauce
Salt and pepper
1 (1-pound) skirt steak, trimmed and cut into thirds
1 teaspoon paprika
Ingredients
2 (15-ounce) cans pinto beans, rinsed
½ cup finely chopped red onion
¼ cup chopped fresh cilantro
2 tablespoons lime juice
2 tablespoons vegetable oil
2 teaspoons minced canned chipotle chile in adobo sauce
Salt and pepper
1 (1-pound) skirt steak, trimmed and cut into thirds
1 teaspoon paprika
Ingredients
2 (15-ounce) cans pinto beans, rinsed
½ cup finely chopped red onion
¼ cup chopped fresh cilantro
2 tablespoons lime juice
2 tablespoons vegetable oil
2 teaspoons minced canned chipotle chile in adobo sauce
Salt and pepper
1 (1-pound) skirt steak, trimmed and cut into thirds
1 teaspoon paprika
Why This Recipe Works
Because skirt steak is thin, it’s an ideal cut for a quick weeknight meal. Lime juice brightens up the pinto bean salad, and the chipotle provides subtle spicy and smoky notes.
Before You Begin
Be sure to slice the steak thin against the grain or it will be very chewy.
Instructions
- Combine beans, onion, cilantro, lime juice, 1 tablespoon oil, chipotle, 1/2 teaspoon salt, and 1/2 teaspoon pepper in bowl. Transfer to platter.
- Pat steak dry with paper towels, sprinkle with paprika, and season with salt and pepper. Heat remaining 1 tablespoon oil in 12-inch skillet over medium-high heat until smoking. Cook steak until well browned and meat registers 120 to 125 degrees (for medium-rare), about 2 minutes per side. Transfer steak to carving board, tent loosely with foil, and let rest for 5 minutes. Slice steak thin against grain and arrange on top of bean salad. Serve.
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