Pan-Seared Skirt Steak with Avocado Salsa Verde

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 blends skirt steak, salt, black pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Remove steak and let rest for 5 minutes before slicing thinly against the grain. Serve topped with the avocado salsa verde.

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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). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Seared Skirt Steak with Avocado Salsa Verde?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

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.

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