Charred Skirt Steak with Lime & Cilantro
Thin-cut skirt steak seared hard and fast over high heat, finished with fresh lime and cilantro. Authentic arrachera norteña done weeknight-style in under 20 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 420
- Protein
- 48g
Ingredients
- 1 lb skirt steak, trimmed
- 1 whole lime (juiced + halved)
- ¼ cup fresh cilantro, chopped
- 3 whole garlic cloves, minced
- 1 whole jalapeño, sliced (optional)
- 2 tbsp olive oil
Instructions
- 1
Pat the steak dry with paper towels. Season generously with salt and black pepper on both sides.
- 2
Heat oil in a cast iron skillet or grill pan over high heat until it shimmers and just starts to smoke.
- 3
Sear the steak 2–3 minutes per side without moving. The surface should be deeply charred and caramelized.
- 4
Transfer to a cutting board. Rest for 2 minutes, then slice against the grain into thin strips.
- 5
Toss sliced steak with minced garlic, fresh cilantro, lime juice, and a pinch of salt.
- 6
Serve immediately with lime halves and sliced jalapeño on the side.
Tools you’ll need
- cast iron skillet or grill pan
- paper towels
- cutting board
- sharp knife
- tongs
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