Seared Skirt Steak with Garlicky Tequila-Lime Salsa Verde

Directions

Pat the steak dry, and season with 1-1/4 tsp. salt and 1/2 tsp. pepper. Put a large, heavy-based stainless-steel skillet over medium-high heat for 1-1/2 minutes . Add 2 Tbs. of the oil. Once it’s shimmering hot, about 30 seconds, carefully add the steaks, evenly spaced. Cook the steaks, undisturbed, until brown around the edges and a corner easily pulls up when lifted with tongs, about 3 minutes. Flip and cook the other side until medium rare, 2 to 3 minutes more; if checked with an instant-read thermometer, a thicker piece will register 130°F to 140°F and the steak will be bright pink when sliced. Transfer to a cutting board, and tent with foil. Rest for at least 10 minutes while you make the sauce. Return the skillet to the stovetop, and lower the heat to medium. Add the bell pepper, jalapeño, and remaining 1 Tbs. of the oil, sprinkle with 1/4 tsp. salt, and cook, stirring, until the peppers soften, about 2 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Raise the heat to high, and carefully add the tequila. Using a wooden spoon to scrape up the browned bits on the bottom of the pan, cook until the tequila almost completely evaporates, about 2 minutes. Remove from the heat. Stir in the butter, then the lime juice, and then the cilantro, and whisk until the butter melts. Season with 1/2 tsp. salt and 1/8 tsp. pepper. Spoon the sauce over the steak, garnish with more chopped cilantro, and serve immediately.