Skirt Steak Recipe

Marinate

Pat the skirt steak dry with paper towels. In a bowl combine 3 tbs olive oil, 2 tbs fresh lime juice, minced garlic, cumin, smoked paprika, 1.5 tsp kosher salt and 1 tsp black pepper. Place steak in a shallow dish or resealable bag and pour marinade over, massaging to coat both sides. Refrigerate at least 30 minutes and up to 4 hours.

Bring to room temperature

About 20 minutes before cooking, remove the steak from the fridge so it comes closer to room temperature. This ensures even cooking.

Cook the steak

Preheat a cast-iron skillet or heavy griddle over high heat until very hot (2–5 minutes). Add a thin film of oil if skillet is dry. Remove excess marinade from the steak and place it in the pan. Sear 3–4 minutes per side for medium-rare (internal temperature ~125–130°F / 52–54°C), or longer for desired doneness. Avoid moving the steak while searing to get a good crust.

Rest & slice

Transfer the steak to a cutting board and tent loosely with foil. Rest 8–10 minutes. Slice thinly across the grain at a 45° angle to maximize tenderness.

While the steak rests, make the chimichurri. Finely chop parsley, cilantro (if using) and oregano. In a bowl combine chopped herbs, minced garlic, 2 tbs red wine vinegar, 6 tbs olive oil, 1 tsp red pepper flakes, 1/2 tsp kosher salt and 1/2 tsp black pepper. Stir to combine and taste; adjust salt, vinegar or oil for balance. Let sit at least 10 minutes to meld flavors. Keep at room temperature until serving.

Make quick pickles while steak marinates or cooks. Place julienned carrot and sliced red onion in a heatproof jar or bowl. In a small saucepan combine 1/2 cup white vinegar, 1/2 cup water, 1 tsp sugar and 1/2 tsp salt. Heat just until sugar and salt dissolve, then pour hot brine over the vegetables. Let cool to room temperature, then refrigerate at least 15 minutes (longer for more pickling). Drain before using.

Warm the flour tortillas in a dry skillet over medium heat 20–30 seconds per side, or wrap in foil and heat in a 300°F oven for 8–10 minutes.

Lay a warm tortilla flat. Place 2–3 oz (about a generous handful) of sliced skirt steak down the center. Top with sliced avocado, a few slices of serrano pepper (use seeds for more heat), and some pickled carrots and onions. Spoon 1–2 tbs chimichurri beside or over the steak (serve additional chimichurri on the side). Garnish with fresh cilantro and a squeeze of lime. Season avocado or tortilla with a pinch of salt to taste.

Serve immediately with remaining chimichurri on the side and extra lime wedges.