Braised Skirt Steak Recipe

Prepare and sear steak

Pat the skirt steak dry with paper towels. Trim any excess fat and optionally cut into two pieces to fit your pot. Season both sides evenly with 1½ tsp salt and ¾ tsp freshly ground black pepper. Heat a heavy Dutch oven or large ovenproof skillet over medium-high heat and add 2 tbs vegetable oil. When oil is shimmering, sear the steak 2–3 minutes per side until deeply browned. Remove steak to a plate and set aside.

Build braising base

Reduce heat to medium. Add the diced onion to the pot and cook 4–5 minutes until soft and translucent. Add 4 minced garlic cloves, 1 tbs chopped fresh oregano (or 1 tsp dried), 1 tsp ground cumin and 1 tsp smoked paprika and cook 30–45 seconds until fragrant. Stir in 2 tbs tomato paste and cook 1–2 minutes, scraping up browned bits.

Deglaze and braise

Pour in 1 cup dry red wine (or omit and use an extra cup of beef stock) to deglaze the pan, scraping the bottom to loosen fond. Let wine reduce 2–3 minutes. Add 2 cups beef stock and 1 bay leaf; bring to a simmer. Return the seared skirt steak to the pot and spoon some of the braising liquid over it so the meat is partly submerged (liquid should come about halfway up the steak). Cover the pot with a tight-fitting lid and transfer to a preheated 325°F (160°C) oven. Braise until fork-tender, about 1 hour to 1 hour 15 minutes depending on thickness.

Finish braising and rest

Remove the pot from the oven. Transfer the steak to a cutting board and tent with foil to rest 10 minutes. Place the pot over medium heat on the stove and simmer the braising liquid to reduce slightly, 4–6 minutes. Stir in 1 tbs fresh lime juice and adjust seasoning with remaining ½ tsp salt and ¼ tsp pepper as needed. Slice the skirt steak thinly against the grain before serving and spoon a few tablespoons of the reduced braising sauce over the slices.

While the steak is braising, prepare the beans. Heat 1 tbs olive oil in a medium skillet over medium heat. Add ½ small finely diced onion and cook 3–4 minutes until translucent. Add 2 minced garlic cloves and ½ tsp ground cumin and cook 30 seconds until fragrant. Add 2 cups cooked black beans and stir to combine. Pour in 2–4 tbs water or reserved bean liquid to create a loose, saucy consistency and simmer 4–5 minutes until heated through. Season with ½ tsp salt, ¼ tsp black pepper and ½ tsp lime juice. Stir in 1 tbs chopped fresh cilantro if using. Keep warm until ready to serve.

Peel the ripe plantains and cut on the diagonal into 1/2-inch thick slices. In a heavy skillet, heat ½ cup vegetable oil over medium-high heat until shimmering but not smoking. Fry the plantain slices in batches for 1½–2 minutes per side until golden brown and caramelized. Transfer to a paper towel–lined plate and sprinkle lightly with ¼ tsp salt. For a slightly softer result, after frying, cover and let rest 2 minutes; for crispier, flip and fry a few seconds more.

Arrange a bed of warm black beans on each plate. Top with several slices of the braised skirt steak and spoon some of the reduced braising sauce over the meat. Add 3–4 pieces of fried ripe plantain alongside. Sprinkle crumbled Cotija cheese over the steak and beans, and scatter 1 tsp chopped cilantro per plate. Serve with lime wedges on the side for squeezing.