Seared Beef Skirt Steak with Charred Salsa Verde

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

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 drafted and published.

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 recipe, 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.

Prep: 25 min Cook: 15 min Serves 4 Mexican cuisine 420 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1.5 lbs beef skirt steak
2 tsp kosher salt
1 tsp black pepper
2 tbsp olive oil
6 medium, husked tomatillos
1 jalapeño
1/2 cup fresh cilantro
2, peeled garlic cloves
2 tbsp lime juice
1/4 cup, finely chopped red onion

Cast-iron skillets worth buying → Best Cast Iron Skillets for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

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.
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.
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.
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.
Step 5: Slice the rested steak thinly against the grain and serve topped with the charred salsa verde.