Pan-Seared Skirt Steak with Anchovies and Lime

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Jacques Pépin'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 Pépin's sped-up version. Amazing Steak Recipes

By Jacques Pépin
September 2008

Gallery

Credit: © Lucy Schaeffer

Recipe Summary test

total:
30 mins
Yield:
4
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Ingredients

Directions

  • Rub the steaks with the lime juice and salt and pepper. Let stand for 10 minutes.

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  • 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.

  • 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.

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