Skirt Steak With Scallion Thecha

Name: Skirt Steak With Scallion Thecha
Yield: 4
Ingredients: 1/3 c vegetable oil, plus more for steak; 1 small bunch cilantro, tough stems removed, leaves tender stems coarsely chopped; 4 scallions, coarsely chopped; 3 green thai or serrano chile; 4 garlic clove; 1 tsp cumin seed; flaky sea salt; 1/4 c salted or unsalted roasted peanuts, crushed; 1 1/2 tsp diamond crystal or morton kosher salt, plus more; 1 1/2 mg 1/2”-thick skirt steak, cut into 5”-long pieces

0 mins

Total time

4

Serving

10

Ingredients

Enable cook mode

Ingredients

¹⁄₃

cvegetable oil, plus more for steak

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

scallions, coarsely chopped

green thai or serrano chile

garlic clove

tspcumin seed

flaky sea salt

¹⁄₄

csalted or unsalted roasted peanuts, crushed

1¹⁄₂

tspdiamond crystal or morton kosher salt, plus more

1¹⁄₂

mg1/2”-thick skirt steak, cut into 5”-long pieces

Directions

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.

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