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Seared Skirt Steak with Garlicky Tequila-Lime Salsa Verde

Servings: 4

This warm butter sauce riffs on both a familiar marinade and the ubiquitous Central American green salsa. The steak is a sponge for the intense flavors of the sauce.


  • 1-1/2 lb. skirt steak, trimmed of excess fatty patches, cut into 4 or 5 even pieces, at room temperature
  • Kosher salt and freshly ground black pepper
  • 3 Tbs. olive oil
  • 1/2 medium red bell pepper, cored, seeded, and finely diced (about 1/2 cup)
  • 1 medium jalapeño, cored, seeded, and finely diced (about 1/3 cup)
  • 2 cloves garlic, minced
  • 1/4 cup white tequila
  • 4 oz. (8 Tbs.) unsalted butter, cut into small pieces
  • 1/4 cup fresh lime juice
  • 1 bunch fresh cilantro, soaked, thoroughly dried, and coarsely chopped (about 2 lightly packed cups); more chopped for garnish

Nutritional Information

  • Calories (kcal) : 620
  • Fat Calories (kcal): 410
  • Fat (g): 48
  • Saturated Fat (g): 20
  • Polyunsaturated Fat (g): 2.5
  • Monounsaturated Fat (g): 20
  • Cholesterol (mg): 175
  • Sodium (mg): 650
  • Carbohydrates (g): 4
  • Fiber (g): 1
  • Sugar (g): 1
  • Protein (g): 39


  • Pat the steak dry, and season with 1-1/4 tsp. salt and 1/2 tsp. pepper.
  • Put a large, heavy-based stainless-steel skillet over medium-high heat for 1-1/2 minutes (it’s ready when a droplet of water instantly evaporates upon hitting the surface). Add 2 Tbs. of the oil. Once it’s shimmering hot, about 30 seconds, carefully add the steaks, evenly spaced.
  • Cook the steaks, undisturbed, until brown around the edges and a corner easily pulls up when lifted with tongs, about 3 minutes. Flip and cook the other side until medium rare, 2 to 3 minutes more; if checked with an instant-read thermometer, a thicker piece will register 130°F to 140°F and the steak will be bright pink when sliced. Transfer to a cutting board, and tent with foil. Rest for at least 10 minutes while you make the sauce.
  • Return the skillet to the stovetop, and lower the heat to medium. Add the bell pepper, jalapeño, and remaining 1 Tbs. of the oil, sprinkle with 1/4 tsp. salt, and cook, stirring, until the peppers soften, about 2 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds.
  • Raise the heat to high, and carefully add the tequila. Using a wooden spoon to scrape up the browned bits on the bottom of the pan, cook until the tequila almost completely evaporates, about 2 minutes. Remove from the heat. Stir in the butter, then the lime juice, and then the cilantro, and whisk until the butter melts. Season with 1/2 tsp. salt and 1/8 tsp. pepper.
  • Spoon the sauce over the steak, garnish with more chopped cilantro, and serve immediately.


Rate or Review

Reviews (2 reviews)

  • Krispie | 04/23/2020

    This was super easy and tasted good. I will make again, especially when I am in a hurry!

  • Enjoycooking11 | 10/07/2019

    This was amazing! Great flavor and easy to prepare.

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