Seared Skirt Steak 10oz Recipe

Preheat and prepare carrots

Preheat oven to 425°F (220°C). Toss the carrot chunks with 1 tablespoon olive oil, 1 teaspoon kosher salt and 1 teaspoon black pepper on a rimmed baking sheet, spreading them in a single layer.

Roast

Roast carrots for 25–30 minutes, turning once, until they are deeply caramelized at the edges and tender when pierced with a knife.

Simmer and purée

Transfer roasted carrots to a medium saucepan, add 1 cup stock and simmer 5 minutes to meld flavors. Using an immersion blender or a countertop blender (working in batches if needed), purée the carrots until smooth. Add 1 tablespoon butter and 2 tablespoons heavy cream (optional) and blend until silky. Taste and adjust seasoning with salt and pepper. Keep warm.

Blend the mojo

In a food processor or blender, combine 1 cup cilantro, 1/2 cup parsley, 2 garlic cloves, 1 chopped green onion, 1/2 jalapeño, 1/4 teaspoon ground cumin, 1 tablespoon red wine vinegar and 2 tablespoons lime juice. Pulse to a coarse paste.

Emulsify

With the motor running, slowly stream in 1/2 cup olive oil until the mixture emulsifies to a loose, saucy consistency. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Taste and adjust acidity or heat as desired. Transfer to a bowl and refrigerate briefly if making ahead; bring to room temperature before serving.

Bring steak to room temperature & season

Remove the 10 oz skirt steak from the refrigerator 30–45 minutes before cooking to come to room temperature. Pat dry with paper towels. Lightly score the fat/skin side (if present) with shallow diagonal cuts. Season both sides evenly with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper.

Preheat pan or grill

Place a heavy cast-iron skillet or grill over high heat until smoking hot. Add 2 tablespoons neutral oil to the pan and heat until shimmering.

Sear the steak

Lay the skirt steak into the hot pan, pressing down to ensure full contact. Sear without moving for 2–3 minutes to develop a deep brown crust. Flip and sear the other side 2–3 minutes for medium-rare (internal temperature ~125–130°F / 52–54°C). Adjust time +/- 1–2 minutes for desired doneness.

Finish with butter and rest

During the last 30 seconds of cooking, add 1 tablespoon butter to the pan and spoon the melted butter over the steak (baste) to add flavor. Transfer the steak to a cutting board and tent loosely with foil. Rest 8–10 minutes to allow juices to redistribute.

Slice

Against the grain, thinly slice the skirt steak on a slight bias into 1/4-inch slices. Arrange slices over the carrot purée.

Grill lime

While the steak rests, heat a small grill pan or the same skillet to high. Place the halved lime cut-side down and char for 1–2 minutes until caramelized marks form. Remove and set aside.

Plate and serve

Spoon a generous portion of roasted carrot purée onto the plate. Fan sliced skirt steak over the purée. Drizzle 2–3 tablespoons of Mojo Verde over the steak and around the plate as desired. Place grilled lime half on the plate. Finish with microgreens or chopped parsley if using. Serve immediately, squeezing grilled lime over the steak at the table to taste.