Seared Skirt Steak with Cilantro and Lime
Jicama is available in many markets today. It tastes like a cross between a potato and an apple, and it makes a great, crispy salsa.
- ¼ cup extra-virgin olive oil
- Juice of 2 limes
- 3 garlic cloves, minced
- 4 tablespoons chopped fresh cilantro leaves, divided
- Salt and pepper, to taste
- 2 (8-ounce) skirt steaks
- 1½ cups small-diced jicama
- ¼ cup diced ripe tomato
- ¼ cup finely minced red onion
- ½ jalapeño pepper, seeded and minced
- Cooking spray
In a blender, combine the oil, half of the lime juice, the garlic, 2 tablespoons of the cilantro, and some salt and pepper. Purée until smooth. Pour the mixture over the steaks and let marinate for 1 hour in the refrigerator.
Mix together the jicama, tomato, onion, jalapeño, and the remaining lime juice and cilantro. Season with salt and pepper, and set aside.
Heat a heavy pan on medium-high and spray with the cooking spray. Drain the steaks, and wipe off most of the marinade.
Sear well on both sides, about 2 minutes per side or to desired doneness. Remove from the pan and let rest for 3 minutes. Serve with the salsa.
Skirt Steak 101
Skirt steak is a thin muscle that acts as a diaphragm inside the cow. It is a great and underutilized cut of beef, although it is now commonly used for fajitas, a popular Southwestern dish. It is very thin and has a conspicuous grain to the meat.