Adapted from Fine Cooking (Oct/Nov 2010)
A perfect Sunday night meal, this dish is impressive enough to serve guests. As a bonus, my children asked for seconds. And then thirds. We were out and they were still asking for more! It has plenty of full, complex flavor without being too “spicy.” The recipe originally called for a pound and a half of hanger steak. I decided to use a skirt steak instead and cut the amount of meat in half. Be sure to make this with the warm lentil salad, which completes the meal nicely.
Preparation time: 10 minute(s)
Cooking time: 30 minute(s)
Number of servings (yield): 4
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