Mary Sue Milliken and Susan Feniger’s
Marinated Grilled Skirt Steak (serves six)

This marinade works brilliantly on any cut of beef,
so don’t feel constrained to our favorite, skirt steak. We love to serve the entrée with a smooth and spicy sauce made with tangy tomatillos, tons of cilantro, serrano chiles, fresh lime juice, and a bit of avocado, all pureed in the blender.

Marinade
3 cloves garlic, minced
2 tsp. dry mustard
1 tbsp. Worcestershire sauce
3 tbsp. soy sauce
1 tsp. Tabasco
1 tsp. freshly ground black pepper
1 tbsp. red wine vinegar
1 tbsp. freshly squeezed lemon juice
1/2 cup olive oil

3 lbs. skirt steak, trimmed of excess fat and cut
into 6 serving pieces

Place all marinade ingredients in a blender and
puree until smooth.
Cut the steak into 6 serving pieces. Generously slather the meat with the marinade and roll each piece into a cylinder. Arrange the rolled steaks in a shallow pan and pour on the remaining marinade. Cover and marinate in the refrigerator for at least 6 hours or up to 12 hours.

About 30 minutes before cooking, remove the meat from the refrigerator. Unroll the steaks, remove excess marinade, and place on a platter.

Heat the grill or broiler to very hot.
Cook the steaks just until seared on both sides,
3 to 4 minutes per side for medium rare. (Or pan-fry in a hot cast-iron skillet lightly coated with oil.) Transfer cooked steaks to a cutting board and let rest for 3 to 5 minutes. Then slice across the grain into diagonal strips. Serve hot with Spicy Tomatillo Sauce, grilled corn, and warm flour tortillas.

Spicy Tomatillo Sauce (not pictured)
1 lb. tomatillos, husked, washed, and cut into
quarters (about 8 to 10 tomatillos)
2 to 4 serrano or jalapeño chiles, stemmed,
seeded if desired, and roughly chopped
1/4 cup fresh-squeezed lime juice
1/4 cup fresh-squeezed orange juice
3 to 4 scallions, white and light-
green portions only, chopped
1 generous bunch cilantro, leaves and small
stems only, chopped (about 2 cups)
2 tsp. salt
2 medium avocados, halved, seeded, and peeled

Place the tomatillos, serranos or jalapeños, lime, and orange juice in a blender. Puree just until chunky. Add the remaining ingredients and puree about 2 minutes more, or until smooth.