Skirt Steak Recipe

Prepare the marinade

Whisk together 3 tbs olive oil, 1 tbs red wine vinegar, 1 tbs soy sauce, 1 tbs lime juice, minced garlic, cumin, smoked paprika, kosher salt, and black pepper in a shallow dish or resealable bag.

Marinate the steak

Pat the 1 lb skirt steak dry with paper towels. Place steak in the marinade, turning to coat both sides. Seal and refrigerate for at least 30 minutes and up to 4 hours (do not exceed 8 hours for skirt steak). Remove from refrigerator 30 minutes before cooking to come to near room temperature.

Grill the steak

Preheat a grill or grill pan to high (about 500°F / very hot). Oil the grates lightly. Remove steak from marinade and let excess drip off. Grill 3-4 minutes per side for medium-rare (internal temp 125-130°F), 4-5 minutes per side for medium. Avoid overcooking — skirt steak is best medium-rare. Transfer to a cutting board and tent loosely with foil. Rest 8-10 minutes.

Slice the steak

Using a sharp knife, slice the skirt steak thinly against the grain into 1/4" slices. Keep slices warm while finishing other components.

While the steak marinates, combine finely chopped parsley, chopped oregano, minced garlic, red wine vinegar, red pepper flakes, kosher salt, and black pepper in a bowl. Slowly whisk in 6 tbs olive oil until emulsified. Taste and adjust salt, pepper, or vinegar. Let rest at room temperature for at least 15 minutes to allow flavors to meld. If making ahead, refrigerate and bring back to room temp before serving.

Heat 1 tbs olive oil and 1 tbs butter in a large skillet over medium-high heat until shimmering. Add sliced bell peppers and red onion; cook 3-4 minutes until they begin to soften and caramelize at the edges.

Add zucchini and minced garlic to the skillet; sauté 2-3 more minutes until zucchini is tender-crisp and garlic is fragrant. Season with 1/2 tsp salt, 1/4 tsp black pepper, and squeeze 1/2 tbs fresh lime juice. Toss to combine and transfer to a warm plate.

Peel the green plantains: cut off both ends, make a shallow lengthwise slit through the peel and pry it off. Cut each plantain into 1 1/2" pieces.

Heat vegetable oil in a heavy skillet over medium-high heat to 350°F (hot but not smoking). Fry plantain pieces 2-3 minutes per side until lightly golden and slightly softened. Remove to a paper towel-lined tray to drain briefly.

Working on a flat surface, place each fried piece between two sheets of parchment or plastic and press to flatten about 1/4" thick (use a tostonera, heavy plate, or bottom of a small skillet). Return flattened plantains to the hot oil and fry again 1-2 minutes per side until golden-brown and crisp. Drain on paper towels and immediately season with 1 tsp salt.

Arrange sliced skirt steak on a warm platter or individual plates. Spoon 2-3 tbs chimichurri over the steak and serve extra chimichurri on the side.

Place a portion of sautéed vegetables alongside the steak and 3-4 tostones per person. Sprinkle a pinch of flaky sea salt over the steak slices and add lime wedges on the side for squeezing.

Serve immediately while steak is warm and tostones are crisp.