Pan-Seared Beef Skirt Steak with Chili-Lime Butter

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A tender skirt steak seared to perfection and topped with a zesty chili-lime butter that enhances the beef’s natural flavors. This Latin American-inspired beef recipe, ready in about 20 minutes, pairs beef skirt steak, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 4 Latin American cuisine 320 cal/serving
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Ingredients

The cast-iron skillet we’d sear this in → Best Cast Iron Skillets for 2026: Top Picks + Buying Guide

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Instructions

  1. Step 1: Pat 1 lb beef skirt steak dry with paper towels and season evenly on both sides with 1 tsp kosher salt and 1/2 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large cast-iron skillet over medium-high heat until shimmering, about 3 minutes.
  3. Step 3: Add the steak to the skillet and sear without moving for 3-4 minutes until a deep brown crust forms on the bottom.
  4. Step 4: Flip the steak and cook for another 3 minutes for medium-rare, or longer to desired doneness.
  5. Step 5: Remove steak to a cutting board and tent loosely with foil to rest for 5 minutes.
  6. Step 6: Meanwhile, in a small bowl, mix 4 tbsp unsalted butter softened, 1 tbsp fresh lime juice, 1 tsp chili powder, and 1 clove minced garlic until well combined.
  7. Step 7: Slice the steak thinly against the grain and serve topped with a dollop of the chili-lime butter, allowing it to melt over the warm meat.

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