- 1 1/4 to 1 1/2 pounds skirt steak
- 1 scallion, coarsely chopped
- 1 jalapeño pepper, seeded and coarsely chopped
- 1 cup fresh cilantro leaves
- 1/4 cup canola oil plus more for cooking
- Juice of 1 lime (about 2–3 tablespoons fresh lime juice)
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 red bell pepper, seeded and cut into 1/4 inch strips
- 1 small onion, cut into strips
- Guacamole, pico de gallo, and tortillas for serving
- Place the steak in a glass baking dish. Combine the scallion, jalapeño, cilantro, oil, lime juice, salt, and pepper into a blender. Purée until well blended. Pour the mixture over the steak. Turn the steak so that the marinade evenly coats both sides. Cover and refrigerate for 6 hours or up to overnight.
- Remove the meat from the refrigerator 30 minutes before cooking. Heat oven to 350 degrees. Heat 1/2 tablespoon oil in a large cast iron skillet. When nearly smoking, add the steak and sear on both sides (about 2 minutes per side). This may need to be done in batches if the steak does not fit into the skillet all at once. Add more oil as needed to prevent sticking. Transfer seared steak to a foil lined rimmed baking sheet and cook in oven until internal temperature reaches 160 degrees, about 15-20 minutes.
- Meanwhile, add 1/2 tablespoon of oil to the skillet and heat oil until very hot. Add the onions. Stir-fry over medium high heat until onions begin to soften and get lightly browned, 4 to 5 minutes. Add bell peppers and continue to cook until bell peppers are tender crisp.
- When steak is done, transfer it to a cutting board and let rest for 5 minutes. Slice the steak into thin strips across the grain. Transfer the steak, onions and peppers to a platter and serve immediately with guacamole, pico de gallo and tortillas.
Recipe adapted from the Steaklover’s Cookbook.