Add some sizzle to the dining room table with this tasty recipe. Plus: Homemade pico de gallo!
Photo by Gina Moore
SERVES 4
Skirt steak is a very thin cut of beef that comes from the plate—between the brisket and the flank area—of the cow. Cook quickly over high heat, and serve medium-rare to medium. This cut is traditionally used for fajitas.
2 tablespoons Worcestershire sauce
Juice of one lime
2 tablespoons olive oil
½ teaspoon cumin
2 garlic cloves, minced
½ fresh jalapeno, chopped
¼ cup chopped cilantro
1 skirt steak (or flank steak), about 1½ pounds
Kosher salt
Fresh ground black pepper
1 tablespoon olive oil
1 large, sweet onion, halved and sliced
3 bell peppers of various colors, stemmed and sliced into strips
Corn tortillas
Guacamole, optional
Pico de gallo, optional (recipe follows)
In a small bowl, combine Worcestershire sauce, lime juice, olive oil, cumin, garlic, jalapeno and cilantro. Place steak in a shallow dish and coat with marinade and let sit for at least an hour at room temperature.
Preheat grill to high. Wipe the marinade off the meat and season with salt and pepper. Grill steak on preheated grill 3–4 minutes per side for medium-rare. Remove from grill, tent with foil and let rest for 5 minutes before slicing.
In a cast-iron skillet over medium-high heat, add olive oil. Saute onions and peppers until tender, about 5 minutes. Slice the steak across the grain at an angle for very thin slices. Move sauteed vegetables to one side of the skillet and place sliced meat on the other side. Serve directly from the skillet with corn tortillas, guacamole and pico de gallo.
Pico de gallo
MAKES ABOUT 2 CUPS
4 plum tomatoes, finely chopped
1 white onion, finely chopped
2–3 jalapenos, small diced
1 tablespoon minced garlic
Juice of two limes
½ cup chopped cilantro
Kosher salt
In a medium bowl, combine all ingredients. Cover and refrigerate overnight.
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