As a thinner cut of beef that can be on the tough side, skirt steak often gets a bad wrap. When used in the right way, it can ...

Skirt steak is a thin, long cut with a lot of visible muscle fibers, which makes it perfect with marinades and high-heat cooking methods. Food & Wine gives you the skills to make the best skirt ...

Looking for quick, simple, and delicious ideas for dinner? An air fryer might just be your new favorite kitchen helper. It’s ...

To reverse sear a steak, you cook the steak low and slow first and finish with a quick sear before serving, the opposite of ...

Add the paprika and cook until fragrant, about 30 seconds. Remove from the heat, stir in the lemon juice and season with salt; keep warm. 2. Rub the skirt steaks with oil and season with salt and ...

The trick to this ingenious cooking method is to first cook the steak ... Wine contributor Paola Briseño González pairs it with skirt steak for a meal that's ready in under an hour.

Skirt or flank ... Lift the steak out of its marinade, letting any excess (and there will be a lot) drip back into the bag and then slap the meat on the griddle and cook for 2 minutes a side.

Rather than skirt steak, I’ve used scotch fillet, but use whatever steak you have on hand or that fits your budget – you will need to adapt the cooking time to suit. I’ve just busted my self ...