Pepper-Crusted Skirt Steak with Charred Leeks

Star chef Alex Guarnaschelli cooks juicy skirt steak with spices until a crust forms, then she spreads a mix of mustard and vinegar on the meat for a delicious tang.

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  • Servings: 4 to 6

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  • 4 tablespoons unsalted butter
  • 2 teaspoons coarsely cracked coriander seeds
  • 2 teaspoons coarsely cracked black peppercorns
  • 2 teaspoons coarsely cracked white peppercorns
  • 3/4 teaspoon crushed red pepper
  • 1 tablespoon packed dark brown sugar
  • Kosher salt
  • 2 pounds skirt steak, cut into 5-inch lengths
  • 4 medium leeks (2 1/2 pounds), white and light green parts only, halved lengthwise and cleaned
  • 2 tablespoons Dijon mustard
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons canola oil
  • 2 tablespoons fresh lemon juice

How to make this recipe

  1. In a small skillet, melt the butter. Add the coriander, all the peppercorns and the crushed red pepper and cook over moderately low heat for 1 minute. Scrape into a medium bowl and stir in the brown sugar and 1 1/2 tablespoons of salt. Rub the mixture all over the steak and transfer to a baking dish. Cover with plastic wrap and refrigerate for 3 hours.

  2. In a large saucepan of salted boiling water, blanch the leeks until just tender, 3 to 4 minutes. Using tongs, transfer them 
cut side down to a paper towel–lined baking sheet to drain.

  3. In a small bowl, whisk the mustard with the vinegar.

  4. In a large cast-iron skillet, heat 1 tablespoon of the oil over high heat until smoking. Add half of the steak and cook over high heat, turning a few times, until lightly charred on the outside and medium-rare within, 4 to 5 minutes total. Transfer to a carving board, spread with the Dijon vinegar and let rest for 10 minutes. Repeat with 1 tablespoon of the oil and the remaining steak and Dijon vinegar.

  5. Wipe out the skillet and heat the remaining 1 tablespoon of oil in it. Add the leeks cut side down and cook over high heat until lightly charred on the bottom, about 3 minutes. Transfer to a platter and drizzle with the lemon juice. Slice the steak against the grain and serve with the leeks.

Suggested Pairing

French Cabernet Franc.

Contributed By Photo © John Kernick Published April 2016

1066468 recipes/pepper-crusted-skirt-steak-charred-leeks 2016-03-02T02:03:36+00:00 Alexandra Guarnaschelli weeknight-dinner|4| april-2016 recipes,pepper-crusted-skirt-steak-charred-leeks 1066468

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