From: Chef Ben Berryhill, Red Drum Restaurant, Mt. Pleasant, SC. Yield: 6 servings.

3 lb. skirt steak, trimmed of excess fat and cut into 6 serving pieces
¼ lb. butter, melted
2 Tbsp. BBQ spice or rub
to taste, salt and pepper

Skirt Steak Marinade:
1 mango
1 small red onion
3 garlic cloves
1 red jalapeno, stem removed
1 green jalapeno, stem removed
2 tomatoes, stems and seeds removed
1 rosemary sprig, stems removed
1½ cup grape seed oil or vegetable oil

Smoky Pistachio Chipotle Salsa:
½ cup canned chipotle chiles in adobo, seeds removed, minced
8 ripe Roma tomatoes, stems and seeds removed
6 garlic cloves, peeled
4 Tbsp. cilantro, minced
1 qt. water
2 Tbsp. salt
½ tsp. freshly ground black pepper
½ cup roasted pistachios, crushed to slightly break

Mix marinade ingredients. Generously brush the meat all over with marinade and roll each piece up in a cylinder. Arrange the rolled steaks in a shallow pan and pour on the remaining marinade. Cover and marinate in refrigerator for 24 hours.

About 30 minutes before cooking, remove meat from refrigerator. Heat grill or broiler to very hot. Brush steaks with melted butter and season with BBQ spice, salt and pepper. Cook steaks just until seared on both sides, 3 to 4 minutes per side for medium rare. Transfer to a cutting board and allow to rest for about 1 minute. Slice across the grain into diagonal strips. Serve hot with warm flour tortillas and smoked pistachio salsa.

For smoked pistachio salsa: Combine all the ingredients except pistachios in a medium sauce pan. Bring to a boil; reduce to a simmer and cook, uncovered, for about 20 minutes. Liquid should be reduced by one-third, and tomato skins will be falling off. Set aside to cool. Pour mixture into a blender. Puree until smooth. Add pistachios. Serve chilled or at room temperature.