INGREDIENTS
Serves 2
1/4 cup extra-virgin olive oil
Juice of 2 medium limes, divided
3 cloves garlic, minced
4 tablespoons chopped fresh cilantro, divided
1/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
2 (8-ounce) skirt steaks
11/2 cups small-diced jicama
1/4 cup diced tomato
1/4 cup finely minced red onion
1/2 medium jalapeño pepper, seeded and minced
Cooking spray
1. In a blender, combine the oil, half of the lime juice, garlic, 2 tablespoons cilantro, and 1/8 teaspoon each salt and pepper. Purée until smooth. Pour the mixture over the steaks and let marinate 1 hour in the refrigerator.
2. In a small bowl, mix together the jicama, tomato, onion, jalapeño, and the remaining lime juice and cilantro. Season with remaining salt and pepper and set aside.
3. Heat a medium pan over medium-high heat and spray with the cooking spray. Drain the steaks and wipe off most of the marinade. Add steak to the pan and sear well on both sides, about 2 minutes per side or to desired doneness. Remove from the pan and let rest 3 minutes. Serve with the salsa.
SKIRT STEAK 101
Skirt steak is a thin muscle that acts as a diaphragm inside the cow. It is a great and often underutilized cut of beef, although it is commonly used for fajitas, a popular Southwestern dish. It is very thin and has a conspicuous grain to the meat.