Cuban Skirt Steak and Vegetables

Photo: Anna Williams
Prep Time:
45 mins
Total Time:
45 mins

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.


  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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.

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