Bravas Steak Recipe

Prepare and score

Remove the skirt steak from the refrigerator 20–30 minutes before cooking to bring it close to room temperature. Pat it dry with paper towels. If the steak has any thick membrane, trim it away. Lightly score the surface across the grain with shallow diagonal cuts (about 1/8" deep) to help sauces penetrate and prevent curling.

Season and marinate briefly

In a small bowl combine 2 tbs olive oil, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp garlic powder, 1.25 tsp sea salt, 1/2 tsp black pepper and 1 tbs lemon juice. Rub the mixture evenly over both sides of the steak. Let rest 10–20 minutes while you prepare the sauce; do not marinate longer than 1 hour for skirt/flank to avoid texture changes.

Sear the steak

Heat a heavy skillet or cast-iron pan over high heat until smoking hot. When the pan is hot, add 1 tbs unsalted butter and swirl. Add the steak and press down to ensure contact. Sear without moving for 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2 minutes for medium-rare (adjust 1–2 minutes longer for medium). Use an instant-read thermometer if desired: 125–130°F (52–54°C) for medium-rare.

Rest and slice

Transfer the steak to a cutting board and tent loosely with foil. Rest 7–10 minutes to allow juices to redistribute. Slice thinly against the grain into 1/4"–1/2" slices. Keep warm while you finish the sauce and aioli.

Sweat aromatics

While the steak comes to room temperature (or while it rests), heat 2 tbs extra virgin olive oil in a medium saucepan over medium heat. Add 1/2 cup finely diced yellow onion and cook, stirring occasionally, until translucent and soft, about 6–8 minutes. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant, taking care not to brown.

Build sauce

Stir in 1 tbs tomato paste and cook 1 minute to caramelize. Add the 14 oz crushed tomatoes, 1 tsp smoked paprika and 1/4 tsp hot paprika (or cayenne) and bring to a gentle simmer.

Simmer and season

Reduce heat to low and simmer gently 12–15 minutes, stirring occasionally, to concentrate flavors. Stir in 1 tsp sherry vinegar, 1/2 tsp sugar, 3/4 tsp salt and 1/4 tsp black pepper. If the sauce seems too thick, whisk in up to 2 tbs water to reach a saucy consistency.

Finish

Taste and adjust acid/salt/heat to preference. For a smoother sauce, transfer to a blender or use an immersion blender and puree until slightly smooth but still with some texture. Keep warm until plating.

Make aioli

In a small bowl combine 1/2 cup mayonnaise, 1/2 tsp grated garlic, 1 tsp lemon juice, 1/4 tsp smoked paprika, 1/8 tsp salt and 1/8 tsp black pepper. Whisk until smooth and chill until ready to use. Taste and adjust lemon, garlic or salt as desired.

Assemble

Arrange the sliced steak on a warm serving plate. Spoon a generous ladle of the bravas sauce over the steak (or serve the sauce alongside). Dot or drizzle small amounts of the bravas aioli across the steak for contrast, if using.

Garnish and serve

Finish with 2 tbs chopped fresh parsley and a squeeze of lemon from the wedges. Serve immediately while hot.