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The Boston Globe

Food & dining

Seasonal Recipes

Recipe for grilled skirt steak with pico de gallo

Karoline Boehm Goodnick for The Boston Globe

Serves 4

Combine grilled beef with fresh tomatoes and you get a tempting summer meal. Here the meat is skirt steak and the tomatoes are part of pico de gallo, a chunky Mexican salsa. Grilling scallions lends smokiness to the fresh condiment. Serve this on its own or with warm flour tortillas and sliced avocados.

1bunch scallions, ends trimmed
1jalapeno or other small hot chili pepper
1tablespoon olive oil
Salt and black pepper, to taste
2tomatoes, finely chopped
Juice of 2 limes
¼cup chopped fresh cilantro
2pounds skirt steak, cut into 4
pieces

1. Light a charcoal grill or set a gas grill to medium-high heat. Toss scallions and jalapeno with olive oil, salt, and black pepper. Grill them for 6 to 8 minutes, turning often, or until tender and lightly charred. Set aside until they are cool enough to handle.

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2. Chop the scallions. Core, seed, and chop the jalapeno. In a large bowl, combine the tomatoes, lime juice, cilantro, scallions, and jalapeno.

3. Grill the skirt steak for 5 minutes on a side. Rest the steak for 5 minutes before serving with pico de gallo. Karoline Boehm Goodnick

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