Seared Skirt Steak Recipe

Trim and Marinate

Pat the 10 oz skirt steak dry with paper towels. Trim any excess silver skin or large fat pieces. In a shallow dish combine 2 tbs olive oil, minced garlic, 0.5 tsp cumin, 0.5 tsp smoked paprika, 1 tsp kosher salt, 0.5 tsp black pepper and the zest of 1 lime. Rub the mixture evenly over both sides of the steak. Let rest at room temperature for 20–30 minutes (or refrigerate up to 2 hours).

Preheat & Sear

About 10 minutes before cooking, bring steak to room temperature if chilled. Heat a heavy skillet or cast-iron pan over high heat until very hot (a drop of water should sizzle and evaporate). Add a thin film of oil to the pan, then place the steak in the pan. Sear without moving for 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2–3 minutes for medium-rare (adjust time for desired doneness). For an even finish, sear the edges for 30–45 seconds. Internal temp target: 125–130°F for medium-rare.

Rest & Slice

Transfer steak to a cutting board and tent loosely with foil. Rest 8–10 minutes to allow juices to redistribute. Slice against the grain into thin slices at a slight diagonal. Keep warm while plating.

Preheat oven to 425°F (220°C). Toss the 10 oz carrot pieces with 1 tbs melted butter, 1 tsp honey, a pinch of salt and a grind of pepper. Spread on a baking sheet in a single layer and roast 20–25 minutes until tender and slightly caramelized at the edges.

When carrots are tender, transfer to a blender or food processor. Add 1/2 cup stock and 1 tbs heavy cream (optional). Purée until completely smooth, scraping down the sides as needed. If too thick, add additional stock 1–2 tbs at a time to reach a spreadable consistency. Taste and adjust seasoning with 1/2 tsp kosher salt and 1/4 tsp black pepper. Keep warm.

In a small food processor or blender, combine 1/2 cup packed cilantro, 1/4 cup packed parsley, 1 tsp oregano (if using), 1 clove garlic, 1/4 seeded jalapeño (optional), 3 tbs olive oil, 1 tbs sherry or white wine vinegar, 0.25 tsp ground cumin, 0.5 tsp kosher salt, 0.25 tsp black pepper and 1 tbs lime juice. Pulse until the herbs are finely chopped and the mixture emulsifies into a bright green sauce. Scrape into a bowl and taste; adjust salt, acid or oil to preference. Keep at room temperature.

Heat a grill pan or skillet until hot and place the halved lime cut-side down to char for 2–3 minutes until grill marks form and the flesh is fragrant and slightly caramelized.

To plate: Spoon a generous smear (about 3–4 tbs) of roasted carrot purée onto the center of the plate. Arrange sliced skirt steak fanned over or beside the purée. Drizzle 1–2 tbs of mojo verde over the steak and around the plate. Place a grilled lime half on the plate for squeezing. Garnish with a scattering of chives or microgreens if desired.

Serve immediately. Recommended doneness: medium-rare. Estimated serving: 1 person portion (10 oz steak).