Name: Grilled Skirt Steak with Sauce au Chien
Prep time: 30 min
Total time: 30 min
Yield: Makes 4 servings
Cuisine: French
Ingredients: 1½ to 2 pounds skirt, sirloin (New York) strip, or ribeye steak; 1 jalapeño or habanero (Scotch bonnet) chile, stemmed, seeded, and minced, or chili paste or hot red pepper flakes to taste (start with about ½ teaspoon); 6 scallions, trimmed and minced; 1 tablespoon peeled and slivered or minced garlic; 1 tablespoon peanut or neutral oil, like corn or grapeseed; ½ teaspoon ground allspice, or to taste; Juice of 1 lime; Salt and black pepper to taste

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
30 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

I was in a restaurant in Martinique where this sauce—which translates as “dog sauce,” for reasons I don’t want to know—was served on everything, from kidneys to chicken to vegetables. I liked it best on steak. As with so many Caribbean dishes, this would be served with Coconut Rice and Beans.

Other cuts of meat you can use here: almost anything, from liver to bone-in dark-meat chicken, to pork chops or ribs.