Grilled Skirt Steak, Beer-braised Black Beans and Blistered Corn and Tomato Salsa
If you ask a chef what his or her favorite steak is, chances are the answer will be rich, beefy skirt steak.
Skirt steak is often associated with Tex-Mex tacos and fajitas, but I grill it year-round and pair it with everything. It is prized for its flavor, but must be cut against the grain of the meat or it is hard to chew. Many people marinate the skirt steak, but I like to grill it over a medium high heat, about 550 degrees, seasoned with nothing but olive oil and kosher salt so that I taste all of the natural beef flavor.