If you’ve read any article about how to cook a good steak, chances are you know the importance of letting meat rest once it has cooked: 10 minutes at a minimum. Slice the skirt steak against the grain, and serve it with plenty of your fresh, summery, bright sauce spooned over top.
After graduating from Yale, Alexandra Stafford (Ali) moved to Philadelphia, where she attended cooking school and worked in catering and restaurant kitchens. In 2006 she launched her blog, Alexandra’s Kitchen, and began writing about food. Today she contributes weekly to Food52.com. Her cookbook, Bread Toast Crumbs, was published in April. Ali lives in upstate New York with her husband and four young children.
Articles & Recipes by Alexandra Stafford
Here skirt steak, which cooks to medium-rare in five to six minutes total, is layered with arugula between slices of focaccia smeared with herbed mayonnaise. The key, as with all meats, is to let the steak rest for at least 10 minutes before slicing, and with skirt steak, to slice it thinly against the grain.
1 - 2 of 2 Results