Brazilian Picanha-Style Skirt Steak with Salsa Criolla

Brazilian Picanha-Style Skirt Steak with Salsa Criolla

Flavorful skirt steak quickly seared to a perfect medium-rare, served with a vibrant fresh salsa criolla and a simple side of baked plantain chips.

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Ingredients

Instructions

  1. For the salsa criolla: In a medium bowl, combine the very thinly sliced 1/2 red onion, finely diced 1 red bell pepper, minced 1 jalapeño (if using), 1/4 cup chopped fresh parsley, 3 tablespoons red wine vinegar, and 1/2 teaspoon salt. Stir well to combine and let sit for at least 5 minutes for flavors to meld. If you prefer a milder onion, you can rinse the red onion slices under cold water before adding them to the salsa.
  2. Pat the 1 and 1/2 pounds skirt steak dry with paper towels. Season generously on both sides with 1 teaspoon coarse salt and 1/2 teaspoon black pepper.
  3. Heat 1 tablespoon olive oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat until just smoking.
  4. Place the seasoned skirt steak in the hot skillet. Sear for 3-4 minutes per side for medium-rare, or until desired doneness is reached. Do not overcrowd the pan; cook in batches if necessary.
  5. Transfer the cooked steak to a cutting board and let rest for 5 minutes before thinly slicing against the grain.
  6. Serve the sliced skirt steak immediately with spoonfuls of the fresh salsa criolla and a side of baked plantain chips.

Notes

Skirt steak cooks quickly, so watch it carefully to achieve your desired doneness. Resting the steak before slicing helps keep it juicy. If fresh jalapeño is too spicy, you can omit it or use a pinch of red pepper flakes.

Nutrition (per serving)