Seared Skirt Steak with Salsa
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
50 mins
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Servings
4 servings
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Calories
340 kcal
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Course
Main Course
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Cuisine
American
Seared Skirt Steak with Salsa
Description
This recipe features skirt steak prepared by salting and allowing it to come to room temperature before searing in a very hot pan for a few minutes per side. This method ensures a flavorful crust while keeping the interior juicy and tender. The accompanying Brazilian-style salsa combines finely chopped cilantro, onion, tomato, serrano pepper, and pressed garlic with fresh lime juice, sea salt, black pepper, coconut oil, and a splash of red wine or vinegar, creating a fresh, tangy, and mildly spicy sauce.
The salsa adds a bright contrast to the savory meat and can be spooned over the sliced steak or served on the side. The steak, sliced thinly across the grain, is ideal for sharing and pairs well with the salsa's acidity and herbaceous notes. This makes for a satisfying main course suitable for dinner or a special meal.
For versatility, the recipe suggests making a double batch of salsa to use on other dishes like breakfast tacos or grilled chicken. The dish is also suitable for gluten-free and dairy-free diets, relying on fresh ingredients and straightforward cooking techniques.
Ingredients
For the Brazilian salsa
- 1/2 cup cilantro finely chopped, fresh
- 1/2 cup onion finely chopped
- 1/2 cup tomato finely chopped
- 1/2 Serrano pepper finely chopped
- 1 or 2 garlic pressed, cloves
- 1 lime juiced
- 1/2 teaspoon salt sea salt
- 1/4 teaspoon black pepper freshly ground
- 2 tablespoons coconut oil or extra-virgin olive oil
- 1 tablespoon red wine white wine, or apple cider vinegar
For the skirt steak
- 1 1/2 pounds skirt steak
- 2 to 3 tablespoons sea salt coarse, or kosher salt
Instructions
Make the salsa
- In a medium bowl, mix the cilantro, onion, tomato, serrano pepper, garlic, fresh lime juice, sea salt, black pepper, oil, and vinegar.
Make the skirt steak
- Place the meat on a cutting board and sprinkle both sides with coarse salt. Resist the temptation to rub the salt in—you’ll end up making the steak too salty. Let sit for 30 minutes so the meat can soak up some of the salt and come to room temperature.
- Heat a cast-iron grill pan or skillet over high heat until very, very hot. (I mean smoking hot!) Sear the steak until cooked to perfection, 3 to 5 minutes per side for medium rare. A wee bit longer for a medium steak.
- Remove the steak from the pan and scrape off the excess salt. Place it on a warm plate, cover it, and let it rest for about 10 minutes.
- Slice the steak into thin slices across the grain. Serve immediately with the salsa on the side.
Notes
- Make extra salsa to use with breakfast tacos, grilled chicken, or as a dip for chips.
- This recipe suits gluten-free and dairy-free dietary needs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 340 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 340kcal | 17% |
| Carbohydrates | 5g | 2% |
| Protein | 37g | 74% |
| Fat | 20g | 31% |
| Saturated Fat | 10g | 50% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 107mg | 36% |
| Sodium | 3895mg | 162% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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