Seared Beef Skirt Steak with Charred Salsa Verde

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

Pan-seared skirt steak served with a smoky, charred tomatillo salsa verde that adds bright, tangy heat to each bite. This mexican-inspired street food ready in about 40 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 420 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.

★ 4.3 (9 ratings) Prep: 25 min Cook: 15 min Serves 4 Mexican cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Season 1.5 lbs beef skirt steak on both sides with 2 tsp kosher salt and 1 tsp black pepper. Let rest at room temperature for 20 minutes.
  2. Step 2: Heat 2 tbsp olive oil in a large cast-iron skillet over high heat until shimmering. Add the steak and sear for 3-4 minutes per side for medium-rare, or longer for desired doneness. Remove and let rest.
  3. Step 3: While steak cooks, char 6 husked tomatillos and 1 jalapeño directly over a gas flame or in a hot dry skillet until blackened and softened, about 5-7 minutes.
  4. Step 4: Transfer charred tomatillos, jalapeño, 1/2 cup fresh cilantro, 2 peeled garlic cloves, 2 tbsp lime juice, and 1/4 cup finely chopped red onion to a blender. Pulse until chunky but combined.
  5. Step 5: Slice the rested steak thinly against the grain and serve topped with the charred salsa verde.

Frequently asked questions

How long does Seared Beef Skirt Steak with Charred Salsa Verde take to make?

Total time is about 40 minutes (25 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 Seared Beef Skirt Steak with Charred 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 beef skirt steak from drying out.

Can I substitute ingredients in Seared Beef Skirt Steak with Charred 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 Seared Beef Skirt Steak with Charred 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 Seared Beef Skirt Steak with Charred Salsa Verde?

Mexican street food 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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