Seared Skirt Steak with Salsa

By Leite's Culinaria

Ingredients

1/2 cup fresh cilantro (finely chopped)
1/2 cup onion (finely chopped)
1/2 cup tomato (finely chopped)
1/2 serrano pepper (finely chopped)
1 or 2 cloves of garlic (pressed)
1 lime (juiced)
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
2 tablespoons coconut or extra-virgin olive oil
1 tablespoon red wine (white wine, or apple cider vinegar)
1 1/2 pounds skirt steak
2 to 3 tablespoons coarse sea salt or kosher salt

Prep Time10mins
Cook Time10mins
Servings4

Instructions

Make the salsa

In a medium bowl, mix the cilantro, onion, tomato, serrano pepper, garlic, fresh lime juice, sea salt, black pepper, oil, and vinegar.

Make the skirt steak

Place the meat on a cutting board and sprinkle both sides with coarse salt. Resist the temptation to rub the salt inâ€"you’ll end up making the steak too salty. Let sit for 30 minutes so the meat can soak up some of the salt and come to room temperature.

Heat a cast-iron grill pan or skillet over high heat until very, very hot. (I mean smoking hot!) Sear the steak until cooked to perfection, 3 to 5 minutes per side for medium rare. A wee bit longer for a medium steak.

Remove the steak from the pan and scrape off the excess salt. Place it on a warm plate, cover it, and let it rest for about 10 minutes.

Slice the steak into thin slices across the grain. Serve immediately with the salsa on the side.