Peanut Fire Skirt Steak Recipe

Combine apple cider vinegar, water, sugar, and 1/2 tsp salt in a jar or bowl. Stir until sugar and salt dissolve.

Add the thinly sliced red onion, press down so slices are submerged. Let cool to room temperature, then cover and refrigerate at least 30 minutes (preferably 1 hour) while you prepare the rest. Onions will keep refrigerated for up to 2 weeks.

In a medium bowl, whisk together chipotle peppers, soy sauce, rice vinegar, lime juice, peanut butter, olive oil, honey, minced garlic, ground cumin, smoked paprika, 1 tsp kosher salt, and 1 tsp black pepper until smooth and combined.

Place the skirt steak in a large zip-top bag or shallow dish. Pour half of the marinade over the steak, massaging to coat thoroughly. Reserve the other half of the marinade for basting/finishing (keep refrigerated). Seal or cover and marinate at least 30 minutes at room temperature or 2–4 hours in the refrigerator. If refrigerated, bring to room temperature 20–30 minutes before grilling.

Preheat your grill to high (450–500°F / 230–260°C) or heat a heavy cast-iron skillet over high heat if cooking indoors. Brush the grill grates or skillet with a little oil to prevent sticking.

Remove steak from the marinade, letting excess drip off. Grill the skirt steak 3–4 minutes per side for medium-rare (internal temp 125–130°F), or 4–5 minutes per side for medium (135°F), adjusting for thickness. During the last minute of cooking, brush with a tablespoon or two of the reserved marinade and move to a cooler part of the grill if needed to avoid flare-ups.

Transfer the steak to a cutting board and let rest 8–10 minutes, tented loosely with foil. Resting allows juices to redistribute.

While steak grills, combine the diced red bell pepper, roughly chopped roasted peanuts, sliced green onion, chopped cilantro, 1 tbsp lime juice, 1 tsp olive oil, 1 tsp salt, and red pepper flakes (if using) in a bowl. Toss to combine. Taste and adjust salt or lime as needed.

If you like a creamier relish, fold in 1–2 tsp of peanut butter or a splash of olive oil; otherwise keep it crunchy.

Thinly slice the rested skirt steak against the grain into 1/4-inch slices.

Arrange slices on a platter or individual plates. Spoon the peanut-red pepper relish over the steak.

Top with sliced avocado, a small handful of the pickled red onions (drained), chopped roasted peanuts, and cilantro leaves. Serve with lime wedges to squeeze over the dish.

Optional: drizzle any remaining reserved marinade reduced briefly in a small saucepan (bring to a simmer for 1–2 minutes) and spoon a little over the steak for extra glossy flavor. Discard any unused raw-marinated juices that weren’t cooked.