Ingredients

The following ingredients have 7 Servings
  • 1 1/2-2 pound skirt steak
  • 1/4 cup fresh lime juice
  • 1/4 cup brown sugar, (packed)
  • 1/4 cup cilantro leaves, (packed)
  • 3 tablespoon olive oil, (divided)
  • 2 tablespoons fish sauce
  • 1 1/2 tablespoons ancho chile powder
  • 3 cloves garlic, (peeled)
  • 1 habanero pepper, (stem removed)
  • 2 teaspoon ground cumin
  • 1 teaspoon salt

Instruction

  • Use a fork to poke holes in the skirt steak, covering both sides.
  • Place the lime juice, brown sugar, cilantro, 2 tablespoons olive oil, fish sauce, ancho chili powder, garlic, habanero, cumin and salt in the food processor. Puree until smooth.
  • Place the skirt steak in a large zip bag. Pour the marinade over the steak. Zip the bag and shake to coat the steak on all sides. Let the steak rest at room temperature for at least 15 minutes.
  • Heat an extra large skillet over high heat. Add the remaining tablespoon olive oil to the skillet. Once hot, sear the steak for 3 minutes per side. Let the steak rest for at least 5 minutes, then slice against the grain into thin strips.