Recipes Pan-Seared Skirt Steak with Anchovies and Lime 5.0 (3,214) 2 Reviews 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 Jacques Pépin Instagram Jacques Pépin is a legendary French chef and longtime contributor to Food & Wine. Known for his work at New York City's Le Pavillon and his own restaurant La Potagerie, Pépin was also a culinary leader at Howard Johnson's, the World Trade Center, and the French Culinary Institute. Food & Wine's Editorial Guidelines Updated on April 24, 2019 Print Rate It Share Share Tweet Pin Email Photo: © Lucy Schaeffer Total Time: 30 mins Yield: 4 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 Directions Rub the steaks with the lime juice and salt and pepper. Let stand for 10 minutes. 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. Rate it Print