Go Back
–+ servings
Pan fried skirt steak
Print

Pan Fried Skirt Steak With Salsa Verde

This pan fried skirt steak with salsa verde is the ultimate in Mexican cuisine: spicy, tasty and fresh! I love the cilantro addition for a nice twist.
Prep Time 15 minutes
Cook Time 20 minutes
Rest 5 minutes
Total Time 35 minutes
Servings 4

Ingredients

  • 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

Instructions

  • 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.