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Recipes from Star Philadelphia Chefs
At Xochitl, this grilled steak is served with a side of creamy corn and poblanos, as well as roasted butternut squash and spiced pinto beans. In the easy way the corn, made rich and tangy with sour cream, is a delightful accompaniment to the grilled skirt steak all on its own. Drop the butternut squash and the spiced pinto beans, which are substantial enough to serve as a main course.