Skirt (for Two) + Lunch Box Recipe

Bring steak to temperature & season

Remove the skirt steak from the refrigerator 30–40 minutes before cooking so it comes close to room temperature. Pat very dry with paper towels. Rub both sides lightly with 1 tablespoon olive oil, then season evenly with 1 1/2 teaspoons kosher salt and 1 teaspoon coarsely ground black pepper, pressing the seasonings into the meat. Place smashed garlic and rosemary on top if using to infuse flavor.

Preheat and sear

Preheat a heavy cast-iron skillet or grill to high heat (about 500°F / very hot). When the pan is smoking lightly, add the steak. Sear without moving for 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2–3 minutes. If your steak is thicker than 1 inch, reduce heat slightly after first sear and continue cooking 1–2 additional minutes per side. Total cook time aims for medium-rare (internal temp 125–130°F) — adjust to desired doneness.

Rest and slice

Transfer the skirt steak to a cutting board and tent loosely with foil. Let rest 8–10 minutes so juices redistribute. Slice thinly across the grain at a 45° angle into 1/4-inch slices. Keep warm for plating or packing.

While the steak rests (or ahead of time), combine 1/2 cup finely chopped parsley, 1/4 cup cilantro (if using), 1 tablespoon chopped oregano, 2 minced garlic cloves, 1 tablespoon red wine vinegar, 1 teaspoon lemon juice, 3 tablespoons extra-virgin olive oil, 1/4 teaspoon red pepper flakes, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper in a small bowl. Stir well and taste; adjust salt, acidity or oil to preference. Let rest at room temperature for 10–20 minutes to blend flavors.

Preheat oven to 425°F (220°C). Toss halved fingerling potatoes with 1 1/2 tablespoons olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and 1 teaspoon chopped thyme until evenly coated. Spread potatoes cut-side down on a rimmed baking sheet in a single layer.

Roast on the center rack for 20–25 minutes, turning once halfway through, until crisp and golden and a skewer slips in easily. Remove from oven and, if desired, toss with 1 teaspoon softened butter or herb butter. Keep warm for plating or pack into lunch box compartment; they reheat well briefly in a skillet or oven.

Heat a large skillet or grill pan over medium-high heat until hot. Toss broccolini with 1 tablespoon olive oil, 1/4 teaspoon kosher salt and 1/8 teaspoon crushed red pepper (if using).

Add broccolini in a single layer to the hot pan. Cook, turning occasionally, until stems are blistered and tender-crisp, about 5–7 minutes. Remove from heat, zest the lemon over the broccolini and squeeze in 1–2 teaspoons lemon juice. Taste and adjust seasoning. Keep warm or pack into lunch box.

Assemble the lunch box for two: place sliced skirt steak in one compartment, spoon 2–3 tablespoons chimichurri over or alongside the steak so the sauce doesn't overly soak the meat in transit. Divide roasted fingerling potatoes into one compartment and charred broccolini into the other (or choose two sides as requested). Add lemon wedges for squeezing and a small container with extra chimichurri if desired.

Instructions for reheating (if making ahead): Reheat steak gently in a 300°F oven for 6–8 minutes covered with foil to avoid drying, or warm slices briefly in a hot skillet with a splash of oil for 1–2 minutes. Reheat potatoes in a 400°F oven for 6–8 minutes to crisp; broccolini is best served at room temperature or quickly reheated 1–2 minutes in a hot pan.