Recipe: Skirt Steak Grandma

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Gloria's mother, originally from Puerto Rico, always rubbed lime juice on her steaks before cooking them and sprinkled lime juice liberally on the steaks after they were cooked. Her sauce included anchovies and garlic. This is a delicious interpretation of her recipe.

4 servings

4 skirt steaks (about 6 ounces each and about 3/4 inch thick)
1 tablespoon fresh lime juice, plus more to sprinkle over the cooked steaks
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon good olive oil
1 can (2 ounces) anchovies in oil
2 teaspoons chopped garlic
2 tablespoons minced scallion
1/4 cup water

Rub the steaks with the 1 tablespoon lime juice and sprinkle them with the salt and pepper 10 minutes before cooking.

Heat the olive oil and the oil from the anchovies in a large heavy skillet over high heat. When hot, add the steaks and cook them for about 11/2 minutes on each side for medium rare, or for more or less time based on your own preferences.

Crush the anchovy fillets with the chopped garlic. When the steaks are ready, transfer them to a hot plate and set them aside to rest for a few minutes.

Meanwhile, add the anchovy-garlic paste and the scallions to the drippings in the pan and cook for about 30 seconds. Add the water and boil for 30 seconds. Pour over the steaks, sprinkle them with more lime juice, and serve.

Episode 202: Citrus Thrill

Jacques fires up the kitchen with a mouth-watering Skirt Steak Grandma, accented by freshly squeezed lime in an anchovy and garlic sauce. He complements this hearty dish with a classic Gnocchi with Eggs and Scallions and Sautéed Curly Mustard Greens with Hot Sausage. The elegantly presented Chestnut Cream Mont-Blanc, with crushed pieces of scrumptious biscotti, chestnut purée, and whipped cream, is a simply delicious ending.

Minute Recipe: Cured Herring Starter

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This is a winner when guests drop by unexpectedly.

Drain a 12-ounce jar of herring in white wine. Combine in a bowl with 1 tablespoon each drained capers and bottled horseradish, 1/2 cup peeled and diced (1/4-inch) cucumber, and 1/2 cup peeled and diced (1/2-inch) apple. Add a good dash of salt and Tabasco hot pepper sauce and 1/4 cup sour cream. Toss with 4 cups mesclun salad greens. Serve on plates or in martini glasses.

4 servings