Description
Skirt steak seared and simmered briefly in a simple sauce of blended green tomatoes onions garlic and lime with paprika for a tangy savory coating. Cheese is sprinkled on top to melt creating a rich finish cooked stove-top in about 25 minutes. Excellent with tortillas for scooping or wrapping and extra salsa on the side.
Cultural Background
This dish draws from Mexican and Tex-Mex traditions where green tomatoes feature in tangy sauces similar to those used with grilled meats. Skirt steak is a staple cut in Latin American cuisine often prepared with bold spices like paprika which has roots in Spanish and Hungarian influences brought to the Americas. The quick stove-top simmer technique echoes everyday home cooking methods for tenderizing tougher cuts while incorporating fresh produce like unripe tomatoes common in seasonal end-of-harvest recipes.
Recipe Info
PREP TIME: 10 minutes
COOK TIME: 15 minutes
TOTAL TIME: 25 minutes
SERVINGS: 4
DIFFICULTY: Easy
Ingredients
- 1.5 pounds skirt steak trimmed and cut into 4 portions
- 2 tablespoons vegetable oil divided
- 2 teaspoons paprika divided
- 1 teaspoon salt divided
- 1/2 teaspoon black pepper divided
- 6 green tomatoes roughly chopped
- 1 medium onion roughly chopped
- 3 garlic cloves
- Juice of 2 limes
- 1 cup shredded cheese such as cheddar or Monterey Jack
Instructions
- Pat the skirt steak dry with paper towels then season both sides evenly with 1 teaspoon paprika 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat until shimmering.
- Add the steak to the hot skillet and sear for 3-4 minutes per side until a deep brown crust forms but the interior remains medium-rare at 130-135 degrees F internal temperature. Remove steak to a plate and tent loosely with foil.
- In the same skillet reduce heat to medium and add the remaining 1 tablespoon oil along with the chopped onion and garlic. Cook stirring frequently for 2-3 minutes until softened and fragrant.
- Add the chopped green tomatoes to the skillet along with the remaining 1 teaspoon paprika 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook for 3 minutes stirring occasionally until the tomatoes begin to soften and release juices.
- Transfer the tomato mixture to a blender or food processor add the lime juice and blend until mostly smooth but with some texture remaining about 30 seconds. Return the sauce to the skillet and bring to a gentle simmer.
- Return the seared steak to the skillet nestling the pieces into the sauce. Simmer for 2-3 minutes spooning sauce over the steak to coat and allow flavors to meld. Sprinkle the shredded cheese evenly over the steak cover the skillet and cook for 1-2 minutes until the cheese melts and bubbles.
- Remove from heat and let rest for 2 minutes before slicing the steak against the grain into thin strips. Serve immediately with warm tortillas and extra salsa on the side.
Tips
- Slice the cooked steak against the grain after resting to ensure maximum tenderness as skirt steak fibers run lengthwise.
- Avoid overcooking the steak beyond medium-rare during the initial sear to prevent toughness before the brief simmer in sauce.
- If green tomatoes are very firm substitute half with regular tomatoes from your pantry for balanced tang and sweetness.
Nutrition
Calories: 480
Protein: 42g
Carbs: 12g
Fat: 28g