Bistec with Loaded Olive Oil Dip and Salsa
Bistec with Loaded Olive Oil Dip and Salsa
Ingredients
For the Loaded Olive Oil Dip
- 3/4 cup extra-virgin olive oil
- 1/4 cup balsamic vinegar
- 1/4 cup capers
- 1/4 cup marinated artichoke hearts, chopped
- 1/4 cup green olives, sliced
- 5 ounces feta cheese, crumbled
- 2 tablespoons sun-dried tomatoes, chopped
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh oregano leaves
- 2 tablespoons basil, thinly sliced
- 1 tablespoon Calabrian chili paste
- 2 garlic cloves, minced
- 1/2 lemon, juiced
- 1 teaspoon flakey sea salt, to taste
- 1/2 teaspoon freshly cracked black pepper, to taste
For the Bistec
- 1 1/2 pounds skirt steak
- 1 lime, juiced
- 1/2 orange, juiced
- 3 garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
For the Salsa
- 2 Roma tomatoes, diced
- 1/4 cup red onion, finely diced
- 1/2 jalapeño, finely diced (seeds removed for less heat, optional)
- 1/4 cup fresh cilantro, chopped
- 1/2 lime, juiced
- 1/4 teaspoon salt, to taste
For Serving
- 1 loaf sourdough bread, large, for serving
Instructions
- 1
Prepare the Bistec Marinade: In a shallow dish, combine the juice of 1 lime, 1/2 orange juice, 3 minced garlic cloves, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Whisk well to combine.
⏱️ 5 min
- 2
Marinate the Bistec: Add the 1 1/2 pounds of skirt steak to the marinade, ensuring it's fully coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
⏱️ 5 min
- 3
Prepare the Loaded Olive Oil Dip: On a large, shallow serving plate or in a wide bowl, pour the 3/4 cup of extra-virgin olive oil. Carefully add the 1/4 cup of balsamic vinegar to the olive oil, allowing it to marble slightly.
⏱️ 2 min
- 4
Evenly scatter the 1/4 cup of capers, 1/4 cup of chopped marinated artichoke hearts, 1/4 cup of sliced green olives, 5 ounces of crumbled feta cheese, 2 tablespoons of chopped sun-dried tomatoes, 2 tablespoons of chopped fresh dill, 2 tablespoons of fresh oregano leaves, and 2 tablespoons of thinly sliced basil over the olive oil and balsamic mixture.
⏱️ 3 min
- 5
Dollop the 1 tablespoon of Calabrian chili paste in a few spots on the plate. Add the 2 minced garlic cloves. Season generously with 1 teaspoon flakey sea salt and 1/2 teaspoon freshly cracked black pepper, adjusting to your taste. Squeeze the juice from 1/2 lemon evenly over all the ingredients.
⏱️ 2 min
- 6
Prepare the Salsa: In a medium bowl, combine the 2 diced Roma tomatoes, 1/4 cup finely diced red onion, 1/2 finely diced jalapeño, 1/4 cup chopped fresh cilantro, and the juice of 1/2 lime. Season with 1/4 teaspoon salt and mix well. Set aside.
⏱️ 5 min
- 7
Cook the Bistec: Heat 2 tablespoons of olive oil in a large skillet or grill pan over medium-high heat until shimmering. Remove the skirt steak from the marinade, letting any excess drip off. Sear the steak for 3-5 minutes per side for medium-rare, or longer for desired doneness. Cook in batches if necessary to avoid overcrowding the pan.
⏱️ 10 min
- 8
Rest and Slice the Bistec: Once cooked, transfer the bistec to a cutting board and let it rest for 5 minutes. This allows the juices to redistribute. Slice the steak against the grain into thin strips.
⏱️ 5 min
- 9
Serve: Arrange the sliced bistec on a serving platter. Using two wooden spoons or forks, gently mix all the ingredients of the Loaded Olive Oil Dip together on its plate until well combined and coated. Serve the bistec alongside the Loaded Olive Oil Dip, the fresh salsa, and a large loaf of sourdough bread for dipping.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Bistec with Loaded Olive Oil Dip and Salsa
For the Loaded Olive Oil Dip
- 3/4 cup extra-virgin olive oil
- 1/4 cup balsamic vinegar
- 1/4 cup capers
- 1/4 cup marinated artichoke hearts, chopped
- 1/4 cup green olives, sliced
- 5 ounces feta cheese, crumbled
- 2 tablespoons sun-dried tomatoes, chopped
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh oregano leaves
- 2 tablespoons basil, thinly sliced
- 1 tablespoon Calabrian chili paste
- 2 garlic cloves, minced
- 1/2 lemon, juiced
- 1 teaspoon flakey sea salt, to taste
- 1/2 teaspoon freshly cracked black pepper, to taste
For the Bistec
- 1 1/2 pounds skirt steak
- 1 lime, juiced
- 1/2 orange, juiced
- 3 garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
For the Salsa
- 2 Roma tomatoes, diced
- 1/4 cup red onion, finely diced
- 1/2 jalapeño, finely diced (seeds removed for less heat, optional)
- 1/4 cup fresh cilantro, chopped
- 1/2 lime, juiced
- 1/4 teaspoon salt, to taste
For Serving
- 1 loaf sourdough bread, large, for serving
Instructions
- 1
Prepare the Bistec Marinade: In a shallow dish, combine the juice of 1 lime, 1/2 orange juice, 3 minced garlic cloves, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Whisk well to combine.
⏱️ 5 min - 2
Marinate the Bistec: Add the 1 1/2 pounds of skirt steak to the marinade, ensuring it's fully coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
⏱️ 5 min - 3
Prepare the Loaded Olive Oil Dip: On a large, shallow serving plate or in a wide bowl, pour the 3/4 cup of extra-virgin olive oil. Carefully add the 1/4 cup of balsamic vinegar to the olive oil, allowing it to marble slightly.
⏱️ 2 min - 4
Evenly scatter the 1/4 cup of capers, 1/4 cup of chopped marinated artichoke hearts, 1/4 cup of sliced green olives, 5 ounces of crumbled feta cheese, 2 tablespoons of chopped sun-dried tomatoes, 2 tablespoons of chopped fresh dill, 2 tablespoons of fresh oregano leaves, and 2 tablespoons of thinly sliced basil over the olive oil and balsamic mixture.
⏱️ 3 min - 5
Dollop the 1 tablespoon of Calabrian chili paste in a few spots on the plate. Add the 2 minced garlic cloves. Season generously with 1 teaspoon flakey sea salt and 1/2 teaspoon freshly cracked black pepper, adjusting to your taste. Squeeze the juice from 1/2 lemon evenly over all the ingredients.
⏱️ 2 min - 6
Prepare the Salsa: In a medium bowl, combine the 2 diced Roma tomatoes, 1/4 cup finely diced red onion, 1/2 finely diced jalapeño, 1/4 cup chopped fresh cilantro, and the juice of 1/2 lime. Season with 1/4 teaspoon salt and mix well. Set aside.
⏱️ 5 min - 7
Cook the Bistec: Heat 2 tablespoons of olive oil in a large skillet or grill pan over medium-high heat until shimmering. Remove the skirt steak from the marinade, letting any excess drip off. Sear the steak for 3-5 minutes per side for medium-rare, or longer for desired doneness. Cook in batches if necessary to avoid overcrowding the pan.
⏱️ 10 min - 8
Rest and Slice the Bistec: Once cooked, transfer the bistec to a cutting board and let it rest for 5 minutes. This allows the juices to redistribute. Slice the steak against the grain into thin strips.
⏱️ 5 min - 9
Serve: Arrange the sliced bistec on a serving platter. Using two wooden spoons or forks, gently mix all the ingredients of the Loaded Olive Oil Dip together on its plate until well combined and coated. Serve the bistec alongside the Loaded Olive Oil Dip, the fresh salsa, and a large loaf of sourdough bread for dipping.
⏱️ 3 min