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Skirt Steak With Scallion Thecha

Sliced skirt steak with scallion thecha on a platter
Photograph by Emma Fishman, food styling by Micah Morton, prop styling by Dayna Seman.

Spicy, garlicky thecha is a green-chile-based condiment that hails from Maharashtra in western India. Associate food editor Rachel Gurjar loves using it to complement seared skirt steak, as well as chicken, eggplant, cauliflower, or any other ingredient that longs for massive flavor. Serve the steak with rice, roasted potatoes, or a salad for a full meal.

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What you’ll need

Ingredients

4 servings

1

small bunch cilantro, tough stems removed, leaves and tender stems coarsely chopped

4

scallions, coarsely chopped

3

green Thai or serrano chiles

4

garlic cloves

1

tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more

cup vegetable oil, plus more for steak

1

tsp. cumin seeds

¼

cup salted or unsalted roasted peanuts, crushed

lb. ½”-thick skirt steak, cut into 5”-long pieces

Flaky sea salt

Preparation

Step 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.

Step 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.

Step 3

Pat steaks dry with paper towels and season on both sides with kosher salt. Rub a little oil over steaks to coat lightly.

Step 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.

Step 5

Slice steak against the grain and arrange on a platter. Top with reserved scallion thecha and sprinkle with sea salt.

How would you rate Skirt Steak With Scallion Thecha?

  • Rachel, how lovely to put thecha on the global table. In Mumbai, I use it to marinade fresh mackerel, packed into slits along the sides and pan fried in coconut oil. Also great to dip fried prawns into...

    • Leena

    • Mumbai

    • 3/19/2022

  • Diamond crystal has half the sodium,so if using another brand of kosher sch as Morton than reduce by half; same goes for regular or sea salt.

    • Anonymous

    • Phx Arizona

    • 3/19/2022

  • Diamond crystal?

    • Anonymous

    • 11566

    • 3/19/2022