Pan-Seared Skirt Steak with Avocado Salsa Verde
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 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.
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
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.
Frequently asked questions
How long does Pan-Seared Skirt Steak with Avocado Salsa Verde take to make?
Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pan-Seared Skirt Steak with Avocado Salsa Verde?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep skirt steak from drying out.
Can I substitute ingredients in Pan-Seared Skirt Steak with Avocado Salsa Verde?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Seared Skirt Steak with Avocado Salsa Verde for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Pan-Seared Skirt Steak with Avocado Salsa Verde?
Mexican cinco de mayo like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
