Recipes Ingredients Meat & Poultry Beef Recipes Cuban Skirt Steak and Vegetables Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 16, 2018 Print Rate It Share Share Tweet Pin Email Photo: Anna Williams Prep Time: 45 mins Total Time: 45 mins Servings: 4 Full of flavor, skirt steak is a cut we adore. Here it's seared in a hot skillet, then pepper, onion, and rounds of corn are cooked in the same pan. Griddled flat bread rounds out the meal. Ingredients 8 small cloves garlic 6 tablespoons fresh lime juice (from 2 limes) ¾ teaspoon cumin seeds, toasted ½ teaspoon dried oregano ½ cup packed fresh flat-leaf parsley leaves ½ cup plus 1 tablespoon extra-virgin olive oil Coarse salt and freshly ground pepper 1 skirt steak (1 ½ pounds), cut into 4 pieces 1 small white onion, cut into ½-inch wedges (2 cups) 1 large green bell pepper, stem, ribs, and seeds removed, cut into ½-inch strips (2 cups) 2 ears corn, shucked and cut crosswise into 1-inch rounds 1 tablespoon unsalted butter, room temperature 1 small loaf ciabatta, halved Directions Place garlic, lime juice, cumin seeds, oregano, and parsley in a food processor. With machine running, slowly add 1/4 cup plus 2 tablespoons oil until combined. Season with salt and pepper. Pat steak dry and season with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high. Add steak. Cook, turning once, until golden brown, 2 to 5 minutes a side, depending on thickness. Transfer to a plate. Pour off fat from pan; wipe clean. Add remaining 2 tablespoons oil, onion, and bell pepper; cook, stirring occasionally, until vegetables are just browned, 3 to 4 minutes. Add corn; cook until browned, about 2 minutes. Return steak with juices to pan along with 1/3 cup garlic sauce. Cook, tossing, 1 minute. Meanwhile, preheat a griddle or cast-iron skillet over medium. Butter both sides of bread halves. Cook, pressing with a spatula and flipping once, until golden, 5 minutes a side. Serve steak and vegetables with toasted bread and remaining garlic sauce. Rate it Print