Meat & Seafood
Skirt Steak 1 lb
Kosher Salt 1 3/4 tsp
Fresh Chives 1/2 bunch
Fresh Cilantro Leaf 1/4 bunch
Garlic Cloves 5
Limes 1 1/2
Italian Parsley 1/4 bunch
Green Jalapeño Pepper 1
Watercress 2 bunches
Extra Virgin Olive Oil 5/12 cup
Black Pepper 1/4 tsp
Dairy & Eggs
Unsalted Butter 2 Tbsp
Nuts & Seeds
Dry Roasted Unsalted Pitaschio Nuts 1/4 cup
Finely chop parsley and cilantro (using tender stems and herbs). You can bunch the herbs together for faster chopping. Finely chop chives. Halve jalapeño and remove the seeds with a small spoon. Cut into small dice. Peel and mince garlic.
- 1/4 bunch , finely chopped Italian Parsley
- 1/4 bunch , finely chopped Fresh Cilantro Leaf
- 1/2 bunch , minced Fresh Chives
- 1 , seeds removed & finely chopped Green Jalapeño Pepper
- 1 , minced Garlic Clove
Halve the avocados and remove the pit. Slice the avocado halves and slide your finger underneath the peel to remove it. Cut into large dice and place in a bowl.
- 4 , diced Avocados
Zest and juice the lime into the bowl of avocado. Add the herbs, garlic and jalapeno. Season with salt and mix to combine.
- 1 , zested & juiced Lime
- 1/3 cup Extra Virgin Olive Oil
- 1/2 tsp Kosher Salt
Smash garlic cloves. Heat a large skillet (preferably cast iron) over high heat. While pan is preheating, season skirt steak with salt and pepper on all sides.
- 4 , smashed Garlic Cloves
- 1 lb , cut into 4 equal pieces Skirt Steak
- 1 tsp Kosher Salt
- 1/4 tsp Black Pepper
Add oil to the preheated pan. Add skirt steak and lower heat to medium-high. Cook steaks for 3 minutes on one side. Flip the steaks and continue cooking for another 3 minutes or until cooked medium (or to your liking). Add butter and garlic and baste steaks for about 30 seconds. Remove steaks from the pan and let rest for 5 minutes before slicing and serving. Meanwhile, prepare the salad.
- 1 Tbsp Extra Virgin Olive Oil
- 2 Tbsp Unsalted Butter
Place the watercress to a bowl. Juice in lime and add the pistachios. Season with olive oil and salt, and toss to coat.
- 2 bunches Watercress
- 1/4 cup Dry Roasted Unsalted Pitaschio Nuts
- 1/2 , juiced Lime
- 1/2 Tbsp Extra Virgin Olive Oil
- 1/4 tsp Kosher Salt
Serve & Enjoy
Slice the steaks against the grain and serve with herbed avocado and salad. Enjoy!
|Daily value percentage|
|Total Fat||73 g||94%|
|Total Saturated Fat||19 g||94%|
|Unsaturated Fat||54 g|
|Total Carbohydrate||24 g||9%|
|Good Source: Fiber||14 g||50%|
|Sugars Total||3 g|
|Good Source: Protein||28 g||55%|
|Good Source: Vitamin C||70 mg||80%|
|Calcium Ca||147 mg||10%|
By Innit Culinary Team