What’s Cooking at Belle Cose: Skirt Steak Asada


Having just returned from spring break in Scottsdale, I have al fresco dining on my mind. Looking out the window this morning, I am looking forward to the day when I can swap out my seasonal dinnerware for something more summery.

I have my eye on this new terra cotta line at Belle Cose. This blue and white line is reminiscent of a beach, and all I want to do is serve some authentic Mexican food on it.

The pieces are a fun and festive. Mix and match the items in the 5-piece place settings to add color and interest to your table. Use the water pitcher can be used as a vase for margaritas or a floral centerpiece. 

Christen your new dinnerware with a hearty meal of skirt steak asada tacos, prepared in a Le Creuset paella pan (also found at Belle Cose). With this easy meal, thinly sliced beef is marinated and then grilled. Serve it with warm tortillas, grilled turnip salsa, limes and pumpkins seeds. Avocado would also amp up the flavor.

Belle Cose Skirt Steak Asada with Charred Turnip Salsa


    For the steak
  • 2 tablespoons extra virgin olive oil
  • 4 cloves garlic, minced
  • 2 teaspoons ancho chili powder
  • 2 teaspoons chipotle chili powder
  • 2 teaspoons ground cumin
  • Juice from 2 oranges and 2 limes
  • Juice from 1/2 of a grapefruit
  • 1 tbsp. Worcestershire sauce
  • 1 tbsp. honey
  • 1/2 teaspoon kosher salt
  • 1 1/2 pounds skirt steak cut to 6 inch strips
  • 12 fresh corn tortillas
  • 2 limes, cut in wedges
  • 1/2 cup pumpkin seeds, lightly toasted
  • 1/2 cup fresh cilantro leaves
  • For the salsa
  • 1 1/2 pounds peeled turnips, sliced 1/2-inch
  • 2 teaspoons vegetable oil, divided
  • 1/4 cup red onion, minced
  • 1 teaspoon jalapeño pepper, minced
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons sherry vinegar
  • 2 tablepoons honey
  • Dash of hot sauce
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon fresh black pepper
  • 2 tablespoons chopped fresh cilantro


  • Heat 2 tablespoons olive oil in a Le Creuset skillet over medium heat, add garlic and cook while stirring until fragrant, about 30 seconds. Add chili powders and cumin, stirring for 1 minute more. Scrape oil, garlic and spices into a medium bowl.
  • Add orange juice, lime juice, grapefruit juice, Worcestershire sauce, honey and salt to the chili powder mixture and whisk to combine. Pour marinade over skirt steak in a large zip-top bag, close bag, massage and refrigerate for at least 2 hours and up to 6 hours.
  • For the salsa, heat the Le Creuset paella pan over medium-high heat and brush lightly with 1?2 teaspoon vegetable oil. Cook turnip slices until charred on both sides, about 3–4 minutes per side. Remove and cut turnips into a 1?2-inch dice, and then toss with red onion and jalapeño. Whisk together olive oil, vinegar, honey, hot sauce, salt and pepper; pour over turnips. Chill salsa and stir in cilantro just before serving.
  • Remove steak from bag and wipe away excess marinade. Heat the paella pan over medium-high heat and brush with 1 teaspoon vegetable oil. Cook steaks in batches until well-browned and slightly charred on both sides, about 10–12 minutes total. A thermometer should read 135 F for medium. Let steaks rest for 5 minutes, and then slice against the grain.
  • Serve steaks family-style with warm tortillas, turnip salsa, and garnished with pumpkin seeds, lime wedges and additional cilantro leaves.



About Author

Also originally from the South, Cara Rank discovered cooking was a creative outlet that helped her relax after long days writing magazine and newspaper articles during the past eight years in Jackson. Really, she just missed Southern food. A lot. During a 12-year career as a journalist, Cara has won numerous awards for her work and has written about everything from rodeo queens to Dolly Parton tomatoes. She spends her weekends making jars of pickles and jam and amazing dinners for friends. She loves shishito peppers, Chicago-style hot dogs and elderflower-spiked cocktails.

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