Tracking your macros is important while trying to remain in Ketosis. Here they are for one serving of this recipe.
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How to Cook Skirt Steak
Skirt steak is one of those cuts of beef that tends to get a bad rap. But if you season and cook it right, it can be a juicy, tender, delicious steak that is restaurant quality.
When I cook any other steak, I prefer simply salt and pepper, with a little pat of butter on occasion. But for this skirt steak, I added a little kick by marinating it in some fresh lime juice and serrano peppers straight from the garden. The flavor combo is beyond perfect, and with a little drizzle of ghee or butter over the top, you won’t be able to stop eating it.
I’m a firm believer that no steak should be cooked any more than medium-rare, so that’s what the directions in this recipe are for. It keeps the meat tender, juicy, and melt-in-your-mouth perfect. You could certainly cook it longer, but I couldn’t guarantee that it would be as fantastic.
Cast Iron Skillet Steak
The best way to get a perfect sear is to use a hot cast iron skillet (or at the very least a non-stick skillet). This will allow the steak to seal in all that juicy, flavorful goodness that you want. And if you’re like me, you might heat the pan a little too hot on accident and fill the house with smoke. Don’t be like me. Keep the heat at medium-high, not all the way high.
And if you do get a little smoke, open the windows, ignore the smoke detector, and keep on cooking. #worthit
Serrano Lime Skirt SteakPrint
In a quart or gallon zip-top bag, add the lime juice, serrano pepper, 1 Tbsp avocado oil, salt, and pepper. Set aside.
Lay the skirt steak on a cutting board. Take 2 forks and tenderize the meat. Hold the steak in place with one fork while stabbing and pulling with the other. Do this to both sides. Going with the grain (not against), cut the steak into 3 pieces. Place all 3 pieces in the marinade in the plastic bag, squeeze out as much air as possible, and seal. Smush everything around to coat all the steak with the marinade. Refrigerate for 1-3 hours.
Remove the marinated skirt steak from the fridge and let come to room temp for 30 minutes. Heat the 1 Tbsp of avocado oil in a heavy skillet (like cast iron) over medium-high heat until it's shimmering.
Add one piece of the skirt steak to the hot skillet and cook for 2 minutes. Do not move it around, let it get a good sear to seal in the juices and flavor. Flip and cook an additional 2 minutes on the other side. This will give you a rare/medium-rare steak. Cook longer for medium or well-done (though this will result in a tougher, drier steak).
Repeat with remaining pieces of steak until all 3 are cooked. Let rest for 3-5 minutes before slicing. Slice thinly against the grain.
Add the parsley to the melted butter/ghee and stir to combine. Drizzle over sliced steak and serve immediately.