epicurious
Skirt Steak With Scallion Thecha
Packed with garlic, scallions, and a hot green chiles, thecha is a spicy and fragrant Maharashtrian condiment that’ll jazz up any dish—including steak.
👥 4 Servings👤 Rachel Gurjar📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●food processor
- ●skillet
- ●pan
- ●cutting board
📝 Preparation Steps
1
Pulse cilantro, scallions, chiles, garlic, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a food processor (a mini processor works well here) until a coarse paste forms. Transfer to a small heatproof bowl.
. Diamond Crystal or ½ tsp. Morton kosher salt, plus more1 tsp
2
Heat ⅓ cup oil in a small skillet over medium-high. Cook cumin until fragrant, about ⏱️ 10 seconds. Transfer to bowl with paste; add peanuts and mix well. Set scallion thecha aside for serving.
3
Pat steaks dry with paper towels and season on both sides with kosher salt. Rub a little oil over steaks to coat lightly.
4
Heat a large cast-iron skillet over medium-high. Add half of the steak, arranging in a single layer, and cook, undisturbed, until a golden brown crust forms, 2–⏱️ 3 minutes. Turn steak over and cook until second side forms a golden brown crust, 2–⏱️ 3 minutes. (Steak should be thin enough that once it’s seared it will be cooked to medium-rare—about 125° on an instant-read thermometer. If you have a very hot pan, this will happen quickly.) Transfer steak to a cutting board and repeat process with remaining steak. Let rest ⏱️ 10 minutes.
5
Slice steak against the grain and arrange on a platter. Top with reserved scallion thecha and sprinkle with sea salt.
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