Talk about Mexican gourmet!! This pan fried skirt steak with salsa verde is the ultimate in Mexican cuisine.
Pan Fried Skirt Steak With Salsa Verde
This pan fried skirt steak is absolutely delicious just by itself. But when you add the other ingredients, oh my, I’m not sure how to describe it.
Using the tomatillos was new for me, so I wasn’t sure of the taste. It adds a flavor that can be found only in Latin recipes.
Then, when you add the fresh cilantro, onion, garlic and the jalapeno, that is when it all comes together to form a totally delicious, restaurant quality filler to the warm tortillas.
Personally, I don’t care for the flour tortillas, but they are the only tortillas that my husband will eat. However, soft corn tortillas are scrumptious!
The Salsa Verde is true to it’s name. The green salsa comes from a very hot and spicy pepper.
When I lived in Mexico, I sometimes bought these peppers, and also jalapenos, for the students at the school where I was teaching: they loved adding them to their school cafeteria meals.
There are so many Mexican recipes to choose from! I have a nice folder of “Best Mexican Cuisine” 😉
When you make your dinner with this special entree, it’s possible that your recipients will want something else with it (or should I say “on the side”?).
You can choose another entree, Mexican, of course, or you make a side salad! I dare you to try this Greek pasta salad!
You will always remember how much your family loved the Skirt Steak With Salsa Verde, which urges you to smile through the day or whistle a happy tune.
And don’t forget the drinks! There are choices for this too. You might want to try one of my family’s favorites, like horchata or Jamaica: they truly compliment the meal.
- 1 large onion, quartered
- 1 jalapeño chile , seeded and quartered
- 1 green chile (poblano, ancho, Anaheim-whatever you like) , seeded and halved
- 10 medium tomatillos, husks removed, scrubbed and quartered
- 6 garlic cloves, smashed
- 6 tbsp olive oil
- Kosher salt
- 2 limes, juiced
- 1/3 cup torn fresh cilantro, plus additional fresh cilantro, for garnish , or 1½ tablespoons dried
- 1/2 cup vegetable broth
- 1 tsp ground cumin
- 1 lb skirt steak
- Freshly ground black pepper
- 1 lime, cut into 4 wedges, for garnish
- Warm flour tortillas for serving
- Preheat the oven to 400°F.
- To make the salsa verde, combine the onion, jalapeño, green chile, tomatillos, and garlic on a large baking sheet. Drizzle 5 tablespoons of the olive oil and sprinkle 1 teaspoon salt on the vegetables; toss to coat. Roast until the veggies are softened and slightly charred, 15 to 20 minutes.
- Transfer to a blender or food processor and add the lime juice, cilantro, broth, and cumin. Process until smooth, adding a little water to thin it down if the consistency is too thick. Set aside.
- Heat a large sauté pan over high heat. Rub the steak with the remaining 1 tablespoon olive oil and lightly season it with salt and pepper. Sear the steak until nicely browned, 5 minutes per side for medium, or to your desired doneness. Let it rest 5 minutes.
- Slice the steak ¼ inch thick, against the grain and on a slight diagonal. Fan the steak slices out on a serving board and garnish with the lime wedges and cilantro, if desired. Serve the warm tortillas and sauce on the side.
Mexican Skirt Steak Salad
Toss 1 cup corn kernels (thawed frozen or drained canned), 1 cup cooked black beans (rinsed and drained), 10 halved cherry tomatoes, and 3 cups chopped romaine with the sliced skirt steak and salsa verde to taste.
Sweet Cilantro Dressing
Here’s another dressing idea: whisk together 3 tablespoons extra virgin olive oil, 3 tablespoons lime juice, 2 tablespoons chopped fresh cilantro, and honey, salt, and pepper to taste. Add to your skirt steak salad above 😉