Grilled Steak Recipe

Prepare marinade

In a shallow dish combine 2 tbs olive oil, 2 tbs lime juice, minced garlic, ground cumin, smoked paprika, kosher salt and black pepper. Whisk to combine.

Marinate steak

Pat the steak dry with paper towels. Place steak in the dish with the marinade, turning to coat both sides. Marinate at room temperature for 20–30 minutes or refrigerate up to 2 hours. If refrigerated, bring back to room temperature for 30 minutes before grilling.

Preheat grill

Preheat a grill (or grill pan) to medium-high heat (about 450°F / 230°C). Oil the grates lightly.

Grill steak

Remove excess marinade from steak and place on the hot grill. For a 1-inch thick steak, grill 4–5 minutes per side for medium-rare (adjust time for thickness). Use an instant-read thermometer: 125–130°F for medium-rare, 135°F for medium. Let steak rest 8–10 minutes after grilling to redistribute juices.

Slice steak

After resting, slice steak thinly against the grain into strips about 1/4–1/2 inch thick.

While steak sits, toss the sliced bell peppers and red onion with 1 tbs olive oil, 1/2 tsp kosher salt and 1/4 tsp black pepper.

Place peppers and onions on the grill (or in a hot grill pan) in a single layer. Cook 6–8 minutes, turning occasionally, until softened and slightly charred at edges.

Remove from heat and set aside. You can keep them warm wrapped loosely in foil.

In a food processor or blender combine cilantro, parsley (if using), jalapeño (seeded if desired), garlic clove, capers or olives, white wine vinegar, lime juice and 3 tbs olive oil.

Pulse until the herbs are finely chopped but still a bit textured — you want a loose, spoonable salsa verde rather than a smooth purée. Taste and season with 1/2 tsp kosher salt and 1/4 tsp black pepper; add more lime or olive oil if needed to balance acidity and texture.

Transfer to a bowl and allow flavors to rest for 10 minutes before serving.

In a small bowl combine the crema (or sour cream) with lime zest. Stir to combine and season lightly with flaky sea salt to taste.

To assemble: arrange sliced steak on a platter or individual plates. Top with grilled peppers and onions. Spoon generous amounts of salsa verde over the steak, drizzle with crema, and sprinkle with crumbed cotija and remaining cilantro leaves.

Serve immediately with extra lime wedges alongside.