Whenever I’m hosting (an often occurrence in this house), I look for dishes that can be mostly prepped ahead so that when friends show up, I can be fully present. Enter this soy-marinated skirt steak with chimichurri. I’m of the camp that thinks skirt steak is underrated — it’s significantly more affordable than other cuts, like a ribeye, and cooks quic…
Keep reading with a 7-day free trial
Subscribe to Side Dish to keep reading this post and get 7 days of free access to the full post archives.