Citrus-garlic mojo quickly flavors and tenderizes richly marbled Wagyu skirt steak. A rustic salsa of charred poblano peppers, toasted pepitas, shallot, cilantro, and lime adds smoky brightness and a satisfying fall crunch.
Serves: 4
Active Time: 20 minutes
Marinating Time: 1–2 hours
Total Time: Approximately 2 hours
Ingredients
For the Wagyu Skirt Steak
- 1½ pounds Jimmy P’s Wagyu Skirt Steak
- 3 tablespoons Jimmy P’s Mojo Seasoning
- Juice of 2 limes
- ¼ cup olive oil
For the Poblano-Pepita Salsa
- 2 poblano peppers
- ½ cup pepitas, toasted
- 1 shallot, minced
- ¼ cup chopped fresh cilantro
- Juice of 1 lime
Instructions
- Whisk together the Mojo Seasoning, juice of two limes, and olive oil.
- Place the Wagyu skirt steak in a shallow dish or resealable bag. Add the marinade and turn the steak until evenly coated.
- Refrigerate for one to two hours, or up to eight hours. Remove the steak from the refrigerator approximately 20 minutes before cooking.
- Char the poblano peppers directly over a gas flame, on a hot grill, or beneath the broiler. Turn them occasionally until the skins are evenly blistered.
- Transfer the poblanos to a covered bowl and let them steam for 10 minutes. Peel away the loosened skin, then remove the stems and seeds. Dice the peppers.
- Combine the diced poblanos, toasted pepitas, minced shallot, cilantro, and juice of one lime. Set the salsa aside while cooking the steak.
- Preheat a grill, cast-iron skillet, or heavy pan over high heat. Remove the steak from the marinade and allow the excess to drip away.
- Sear the skirt steak for approximately two to three minutes per side, depending on thickness, until it reaches the desired doneness.
- Transfer the steak to a cutting board and rest for five minutes.
- Identify the direction of the meat’s grain, then slice thinly across it. Spoon the charred poblano and pepita salsa over the sliced steak and serve.
Butcher’s Tip
Skirt steak’s grain runs lengthwise. For the most tender bite, always slice across the grain rather than following it.
