The Recipes

Skirt Steak and Grilled Favas

Don't let the memories of either 'Silence of the Lambs' or a lack of availability of fava beans deter you from making this meal.  You can easily substitute any other green veggie, such as asparagus, broccoli rabe, snow peas, or snap sugar peas.  Grilling them gives them a great char, and if you are lucky enough to find fresh favas, you can eat both the pods in shells of the inner beans (which are normally discarded), or even release the inner beans the way you would edamame.  

Skirt Steak and Grilled Favas


- 1 small orange, zested and juiced
- 1 T. soy sauce
- 1 garlic clove, minced
- 1 T. blended oil
- 1 6-oz. piece of skirt steak
- handful of fava bean pods
- 1 T. balsamic vinegar
- olive oil
- salt
- pepper

Combine the blended oil, garlic, soy sauce, orange zest, and orange juice in a plastic bag.  Season with salt and pepper and add the steak.  Close the bag and massage the marinade thoroughly into the steak.  Refrigerate for at least an hour and up to overnight.

When you're ready to eat, remove the steak from the refrigerator and let it come to room temperature for approximately 30 minutes.  Heat a grill pan and drizzle it with olive oil.

Add the steak to one side of the grill.  Season the favas with salt and pepper and add them to the other side of the grill pan.

Cook the steak for 4-5 minutes per side for medium rare to medium.  Cook the beans equally as long, turning them as they develop deep char marks.  

When the steak is done, remove it and let it rest for at least five minutes.  Plate the fava beans.  Once rested, slice the steak against the grain.  Slice it on a diagonal, creating thin pieces.  Plate the steak next to the steak.  Drizzle the vinegar around the plate and serve.