Perfect Pan-Seared Skirt Steak with Aji Verde
Perfect Pan-Seared Skirt Steak with Aji Verde
Ingredients
For the Skirt Steak
- 1 1/2 pounds skirt steak
- 1 tablespoon kosher salt, or as needed
- 1 teaspoon black pepper, freshly ground, or as needed
- 1 tablespoon neutral oil, such as canola, grapeseed, or vegetable oil
For the Aji Verde Sauce (Optional)
- 1 cup fresh cilantro, packed, roughly chopped
- 1 jalapeño, stemmed, roughly chopped (seeds removed for less heat)
- 1 inch fresh ginger, peeled and sliced
- 2 garlic cloves, peeled
- 1/2 cup olive oil
- 1 tablespoon lime juice, freshly squeezed
- 1/4 teaspoon salt, or to taste
Instructions
- 1
Prepare the skirt steak: Since skirt steak usually comes in long pieces with varying thicknesses, cut the steak into smaller 5-6-inch long pieces. Group these pieces based on their thickness to ensure more even cooking. Pat the steak dry with paper towels.
⏱️ 5 min
- 2
Season the steak generously with kosher salt and freshly ground black pepper from high above, ensuring an even coating. Allow the seasoned steak to rest at room temperature for at least 15 minutes (and up to 30 minutes) before cooking. This helps the steak cook more evenly and develop a better sear.
⏱️ 2 min
- 3
While the steak rests, prepare the Aji Verde sauce (if using): In a blender, combine the fresh cilantro, jalapeño, sliced ginger, garlic cloves, olive oil, and lime juice. Blend until the mixture is smooth, bright green, and creamy. Taste and adjust seasoning with salt as needed. Set aside.
⏱️ 8 min
- 4
Heat a heavy-bottomed pan (such as cast iron or stainless steel) over medium-high heat until it is VERY HOT. You should see wisps of smoke or feel intense heat when holding your hand above it.
⏱️ 3 min
- 5
Add 1 tablespoon of neutral oil to the hot pan, swirling to coat the bottom. Carefully place the seasoned skirt steak pieces into the pan in a single layer, being careful not to overcrowd the pan (cook in batches if necessary).
⏱️ 1 min
- 6
Sear the steak for 2-3 minutes per side, or until a deep golden-brown crust has formed. For medium-rare doneness (internal temperature around 130°F), you're looking for a soft bounce back when pressing the thickest part of the steak with your finger. Cook longer for more well-done steak.
⏱️ 6 min
- 7
Remove the cooked steak from the pan and transfer it to a cutting board. Tent loosely with foil and allow it to rest for at least 5-10 minutes. This crucial step allows the juices to redistribute throughout the meat, ensuring a tender and flavorful steak.
⏱️ 10 min
- 8
Slice the rested steak AGAINST the grain. Identify the lines running along the steak, rotate the steak at least 45 degrees, and then slice into thin, tender pieces. Slicing against the grain is essential for skirt steak to prevent it from being tough and chewy.
⏱️ 2 min
- 9
Plate the sliced skirt steak. Drizzle generously with the prepared Aji Verde sauce (if using) or serve the sauce on the side. Serve immediately and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Perfect Pan-Seared Skirt Steak with Aji Verde
For the Skirt Steak
- 1 1/2 pounds skirt steak
- 1 tablespoon kosher salt, or as needed
- 1 teaspoon black pepper, freshly ground, or as needed
- 1 tablespoon neutral oil, such as canola, grapeseed, or vegetable oil
For the Aji Verde Sauce (Optional)
- 1 cup fresh cilantro, packed, roughly chopped
- 1 jalapeño, stemmed, roughly chopped (seeds removed for less heat)
- 1 inch fresh ginger, peeled and sliced
- 2 garlic cloves, peeled
- 1/2 cup olive oil
- 1 tablespoon lime juice, freshly squeezed
- 1/4 teaspoon salt, or to taste
Instructions
- 1
Prepare the skirt steak: Since skirt steak usually comes in long pieces with varying thicknesses, cut the steak into smaller 5-6-inch long pieces. Group these pieces based on their thickness to ensure more even cooking. Pat the steak dry with paper towels.
⏱️ 5 min - 2
Season the steak generously with kosher salt and freshly ground black pepper from high above, ensuring an even coating. Allow the seasoned steak to rest at room temperature for at least 15 minutes (and up to 30 minutes) before cooking. This helps the steak cook more evenly and develop a better sear.
⏱️ 2 min - 3
While the steak rests, prepare the Aji Verde sauce (if using): In a blender, combine the fresh cilantro, jalapeño, sliced ginger, garlic cloves, olive oil, and lime juice. Blend until the mixture is smooth, bright green, and creamy. Taste and adjust seasoning with salt as needed. Set aside.
⏱️ 8 min - 4
Heat a heavy-bottomed pan (such as cast iron or stainless steel) over medium-high heat until it is VERY HOT. You should see wisps of smoke or feel intense heat when holding your hand above it.
⏱️ 3 min - 5
Add 1 tablespoon of neutral oil to the hot pan, swirling to coat the bottom. Carefully place the seasoned skirt steak pieces into the pan in a single layer, being careful not to overcrowd the pan (cook in batches if necessary).
⏱️ 1 min - 6
Sear the steak for 2-3 minutes per side, or until a deep golden-brown crust has formed. For medium-rare doneness (internal temperature around 130°F), you're looking for a soft bounce back when pressing the thickest part of the steak with your finger. Cook longer for more well-done steak.
⏱️ 6 min - 7
Remove the cooked steak from the pan and transfer it to a cutting board. Tent loosely with foil and allow it to rest for at least 5-10 minutes. This crucial step allows the juices to redistribute throughout the meat, ensuring a tender and flavorful steak.
⏱️ 10 min - 8
Slice the rested steak AGAINST the grain. Identify the lines running along the steak, rotate the steak at least 45 degrees, and then slice into thin, tender pieces. Slicing against the grain is essential for skirt steak to prevent it from being tough and chewy.
⏱️ 2 min - 9
Plate the sliced skirt steak. Drizzle generously with the prepared Aji Verde sauce (if using) or serve the sauce on the side. Serve immediately and enjoy!
⏱️ 1 min