Cooking
The chef Alex Henry bucks tradition with a citrusy, garlicky, earthy mixture for sliced rib-eye.
Good morning. The chef Alex Henry runs a stall in a food court in St. Louis, Sureste, which serves an updated version of the food of his childhood on the Yucatán Peninsula. For his steak tacos, for instance, with bistec a la Yucateca (above), he passes on the usual cuts of flank or skirt steak, using thinly sliced rib-eye instead, bathing it in a marinade of citrus juices, garlic and earthy spices that penetrate the fat-marbled meat beautifully.
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Bistec a la Yucateca Tacos (Yucatán Steak Tacos)
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Give that recipe a shot today, and serve the seared beef on warm corn tortillas with Henry’s fiery chiltomate salsa, diced avocado, cilantro and wedges of lime. Hold on to summer for as long as you can.
As for the rest of the week. …
Monday
There’s an Italian dish of sautéed puntarelle with white beans that Lidey Heuck used as the inspiration for her braised white beans and greens. You could of course make it with puntarelle if you find some, but it’s exceptional with Swiss chard or kale. Using canned white beans makes it a weeknight winner.
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