Grilled Skirt Steak
Next month, Esquire contributing editor Ted Allen will release a cookbook of recipes for people who don't mind spending a lot of time in the kitchen. They're involved and challenging, and sometimes require a trip to the specialty grocery store. But a lot of them also sound delicious. Here, one of our favorites.
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Grilled Skirt Steak with Roasted Jalapeno Chimichurri
People who haven't worked a lot with jalapenos, Scotch bonnets, anchos, guajillos, and poblanos might not realize that these different spicy chiles also have pronounced and unique flavors - or that those flavors change when the peppers are roasted or grilled. Here, the grassy-herbal jalapeno picks up a bittersweet char on the grill and still lends its familiar kick to this variation on garlicky South American chimichurri sauce. And there's no better cut for this recipe than juicy, chewy-in-the-best-way skirt steak, grilled just to medium-rare.