Seared Skirt Steak with Garlicky Tequila-Lime Salsa Verde
Skirt steak gets a hot sear and a punchy tequila-lime pan sauce with garlic, jalapeño, herbs and honey for a fast, flavorful dinner.
Prep 15 min · Cook 10 min · Total 35 min · Makes 4 servings
Ingredients
- 1 1/2 pounds skirt steak
- 3 tablespoons olive oil, divided
- Kosher salt and freshly ground black pepper
- 1/4 cup tequila
- 2 limes, juiced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and finely chopped
- 1/4 cup fresh cilantro leaves, chopped
- 1/4 cup fresh parsley leaves, chopped
- 1 tablespoon honey
Directions
- Blot the steak well, then coat it with 1-1/4 tsp. salt and 1/2 tsp. pepper. Set a large heavy stainless-steel skillet on the stove over medium-high heat for 1-1/2 minutes; you will know it is hot enough when a drop of water disappears the moment it touches the pan. Pour in 2 Tbs. of the oil. When the oil looks glossy and very hot, about 30 seconds, lay in the steaks with space between them.
- Leave the steaks alone as they cook until the edges are browned and one corner releases easily with tongs, about 3 minutes. Turn them over and cook to medium rare on the second side, 2 to 3 minutes more. If you use an instant-read thermometer, the thickest part should read 130°F to 140°F, and the inside will be bright pink once cut. Move the steak to a cutting board, cover loosely with foil, and let it sit for at least 10 minutes while you prepare the sauce.
- Set the same skillet back on the burner and reduce the heat to medium. Add the bell pepper, jalapeño, and the remaining 1 Tbs. of oil, then season with 1/4 tsp. salt. Cook, stirring, until the peppers begin to soften, about 2 minutes. Stir in the garlic and cook just until it smells fragrant, about 30 seconds.
- Turn the heat up to high and pour in the tequila carefully. Scrape the browned bits from the skillet with a wooden spoon as it cooks, letting the tequila reduce until very little remains, about 2 minutes. Take the pan off the heat. Whisk in the butter, followed by the lime juice and then the cilantro, until the butter is melted. Finish the sauce with 1/2 tsp. salt and 1/8 tsp. pepper.
- Pour the sauce over the steak, scatter more chopped cilantro on top, and serve right away.