Carne Asada Skirt Steak Recipe

Prep and Marinate

Pat skirt steak dry with paper towels. Trim any excess silver skin. In a small bowl whisk together 2 tbs olive oil, 2 tbs lime juice, 2 tsp kosher salt, 1 tsp black pepper, 1 tsp ground cumin and 1 tsp garlic powder. Place steak in a shallow dish or zip-top bag and pour marinade over, coating both sides. Marinate at room temperature 20–30 minutes or refrigerate up to 2 hours (bring to room temp 30 minutes before cooking).

Cook

Heat a cast-iron skillet or grill over high heat until very hot (about 500°F/260°C surface). Add a light brush of oil if using a skillet. Place skirt steak on the hot surface and sear 3–4 minutes per side for medium-rare (internal temp 125–130°F/52–54°C) — skirt is thin so watch closely. For thicker pieces, adjust time by 1–2 minutes. Remove steak to a cutting board and let rest 8–10 minutes before slicing across the grain into 1/4-inch slices.

While steak marinates or rests, make chimichurri. If using raw red bell pepper you can roast it over a gas flame or under broiler until charred, then place in a bowl covered for 10 minutes and peel away skin. Combine roasted red pepper, parsley, cilantro, 2 tbs red wine vinegar, 4 tbs olive oil, 1 shallot, 2 garlic cloves, 1 tsp red pepper flakes, 1 tsp smoked paprika, 1 tsp kosher salt, 1/2 tsp black pepper and 1 tbs lime juice in a food processor or blender. Pulse briefly to a coarse sauce (not a puree) — you want some texture. Taste and adjust salt, acidity or oil. Transfer to a bowl and let rest 10–15 minutes to meld flavors.

Rinse rice under cold water until water runs mostly clear. In a medium saucepan heat 1 tbs olive oil or butter over medium heat. Add rice and toast, stirring, 1 minute. Add 2.75 cups water or broth and 3/4 tsp kosher salt. Bring to a boil, reduce heat to low, cover and simmer 15–18 minutes until liquid is absorbed and rice tender. Remove from heat and let sit, covered, 5 minutes. Fluff with fork, then stir in 1/2 cup chopped cilantro, 1 tsp lime zest and 1 tbs lime juice. Keep warm until serving.

In a small saucepan heat 1 tsp olive oil over medium heat. Add 1/2 diced onion and cook 3–4 minutes until translucent. Add 1 minced garlic clove and 1/2 tsp ground cumin and cook 30 seconds until fragrant. Add 1.5 cups drained/rinsed black beans and 1/4 cup broth or water. Simmer gently 5–7 minutes until warmed through and slightly saucy. Stir in 1/2 tbs lime juice and season with 1/2 tsp salt and 1/4 tsp black pepper. Mash a few beans with the back of a spoon if you want a creamier texture. Keep warm.

In a skillet over medium-high heat melt 1 tbs butter. Add 3 cups corn kernels and cook, stirring occasionally, until corn is slightly charred and heated through, about 6–8 minutes. Remove from heat and stir in 2 tbs mayonnaise until evenly coated. Season with 1 tsp chili powder and 1/2 tsp salt. Fold in 1/2 cup crumbled cotija (reserve a little for garnish). Serve with lime wedges to squeeze over.

Arrange a scoop of cilantro lime rice on each plate, add a portion of black beans and a generous spoonful of elote. Fan sliced skirt steak over the rice or place beside it. Spoon red chimichurri over the sliced steak (or serve on the side). Garnish with fresh cilantro leaves and lime wedges. Serve immediately.