Pan-Seared Skirt Steak with Avocado Salsa Verde

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

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.

Juicy skirt steak pan-seared to medium-rare paired with a zesty avocado salsa verde made from tomatillos and fresh herbs. This Mexican-inspired Cinco de Mayo recipe, ready in about 35 minutes, pairs skirt steak, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 20 min Cook: 15 min Serves 4 Mexican cuisine 350 cal/serving

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Ingredients

1 lb skirt steak
1 1/2 tsp salt
1 tsp black pepper
2 tbsp olive oil
4 medium, husked and quartered tomatillos
1 ripe, diced avocado
1 small, seeded and chopped jalapeño pepper
1/3 cup chopped fresh cilantro
2 tbsp fresh lime juice
1, minced garlic clove
2 tbsp finely diced red onion

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Instructions

Step 1: Season 1 lb skirt steak evenly with 1 1/2 tsp salt and 1 tsp black pepper on both sides. Let rest at room temperature for 15 minutes.
Step 2: While steak rests, heat a dry skillet over medium-high heat. Add 4 quartered tomatillos and cook, turning occasionally, for 6-8 minutes until charred and softened. Remove from heat and let cool.
Step 3: In a blender, combine the charred tomatillos, 1 diced ripe avocado, 1 small seeded and chopped jalapeño, 1/3 cup chopped fresh cilantro, 2 tbsp fresh lime juice, 1 minced garlic clove, and 2 tbsp finely diced red onion. Pulse until smooth but still chunky.
Step 4: Heat 2 tbsp olive oil in a cast-iron skillet over high heat until shimmering. Add the skirt steak and sear for 3-4 minutes per side for medium-rare, or until desired doneness.
Step 5: Remove steak and let rest for 5 minutes before slicing thinly against the grain. Serve topped with the avocado salsa verde.