Pan-Seared Skirt Steak with Anchovies and Lime

Jacques Pepin's mother-in-law, who was from Puerto Rico, seasoned her steaks liberally with lime juice before and after cooking, then served them with a sauce that included anchovies and garlic. This is Pepin's sped-up version.

slideshow Amazing Steak Recipes

  • Total Time:
  • Servings: 4
KEY: Fall, Summer, Master Cook, Dinner Party, Father's Day, Fast, Dinner

Related Video

More Videos
How to Control Flare-Ups for Better Grilled Meats

Ingredients

  • Four 6-ounce skirt steaks
  • 1 tablespoon fresh lime juice, plus lime wedges for serving
  • Kosher salt and freshly ground pepper
  • 1 tablespoon extra-virgin olive oil
  • One 2-ounce can anchovy fillets packed in oil, drained and minced
  • 2 scallions, minced
  • 1 large garlic clove, minced
  • 1/4 cup water

How to make this recipe

  1. Rub the steaks with the lime juice and salt and pepper. Let stand for 10 minutes.
  2. In a skillet, heat the olive oil. Add the steaks and cook over moderately high heat, turning once, until medium-rare, 4 minutes; transfer to plates and keep warm.
  3. Add the anchovies, scallions and garlic to the skillet and cook over moderate heat, stirring, 30 seconds. Add the water and simmer until the sauce has thickened, scraping up the browned bits from the bottom, 30 seconds. Pour the sauce over the steaks and serve with lime wedges.

Suggested Pairing

A bright, citrusy California rosé.

Contributed By Photo © Lucy Schaeffer Published September 2008

Related Video

More Videos
How to Control Flare-Ups for Better Grilled Meats



469324 recipes/pan-seared-skirt-steak-anchovies-and-lime 2013-12-06 Jacques Pépin fall|summer|master-cook|dinner-party|fathers-day|4|fast|weeknight-dinner september-2008,Jacques Pepin,pan seared skirt steak,steak with anchovies and lime,puerto rican steak recipe,fast steak recipe recipes,pan-seared-skirt-steak-anchovies-and-lime 469324