Skirt Steak with Pinto Beans and Pasilla Chile Vinaigrette

Serves 4


Instead of serving juicy skirt steak with a traditional steak sauce, Hugh Acheson makes a flavorful vinaigrette with pasilla chile and adds it to pinto beans as a very tasty, hearty accompaniment to the meat. Pasillas are long, black dried chiles with a fruity, herbaceous flavor. They are available at Latin markets.

Special Equipment

  • BBQ or grill pan



Mis en place




1 ea

Pasilla chile

stemmed and seeded (see Note)

Heat a grill pan. Add the pasilla and toast over high heat, pressing down with a spatula and turning once, until pliable and fragrant, about 1 minute.


Boiling water

Transfer the pasilla to a heatproof bowl and cover with boiling water. Let stand until softened, about 30 minutes.

Transfer the pasilla to a blender along with 2 tablespoons of the soaking liquid. Add the vinegar, lime juice, honey and mustard and puree until smooth. With the blender on, gradually add the 1/4 cup of olive oil until incorporated. Season the vinaigrette with salt and pepper.

1 tbsp

Cider vinegar

1 tbsp

Lime juice, fresh

1 tsp


1 tsp

Dijon mustard


1/4 c,

2 tbsp

Extra-virgin olive oil

plus more for brushing

In a large skillet, heat 2 tablespoons of the olive oil until shimmering.

Add the onion and cook over moderately high heat, stirring occasionally, until softened, about 5 minutes.

Add the beans and achiote and cook, stirring, until fragrant, about 2 minutes.

Add the stock and cook until the beans are hot and glazed, about 3 minutes.


Stir in half of the vinaigrette and the chopped cilantro. Season with salt and pepper and keep warm.

1 med



2 cans, 15 oz

Pinto beans

rinsed and drained

1/2 tsp

Achiote seeds

finely ground (optional)

1/2 c

Stock or low-sodium broth, chicken

2 tbsp




24 oz

Skirt steak

cut into 5-inch lengths

Heat the grill pan. Brush the steak with oil and season with salt and pepper. Grill over high heat, turning once, until lightly charred, about 6 minutes. Transfer to a carving board and let rest for 5 minutes.

8 lg


Meanwhile, brush the scallions with oil and season with salt and pepper. Grill over high heat, turning, until lightly charred, 1 to 2 minutes. Thinly slice the steak against the grain and serve with the beans and scallions, passing the remaining vinaigrette at the table.

Try this recipe with


2011 Four Soils Napa Valley Cabernet Sauvignon

Why this recipe pairs well with this wine

Nothing pairs quite so well with the strong flavors of bbq steak as a robust Cabernet Sauvignon. The lush spice and dark fruits in the wine complement the smoky flavors of the BBQ and sauce. The alcohol and tannins impart a smooth, full, and plush texture to help cut through the fat of the steak.

This wine also pairs well with

  • Strong cheese, such as a Huntsman double gloucester with stilton

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Contributed by Hugh Acheson, Photo Copyright © Christina Holmes 2014. All rights reserved.