Marinated Skirt Steak with Matcha Crema

Skirt steak is already one of the most flavorful cuts you can cook — deeply beefy, quick to sear, and best served simply. Here, it's paired with a matcha crema that does something unexpected: the grassiness of the matcha balances the fat of the steak in a way that feels natural rather than gimmicky. Get a good sear, let it rest, slice against the grain, and spoon the crema over the top. It's a weeknight dinner that doesn't eat like one.

Ingredients

The Basics

• 1 to 1 1/2 pounds skirt steak
• Avocado oil for pan-frying
• Matcha Salt
• Matcha Crema

The Marinade

• 2 tablespoons avocado oil
• 2 tablespoons soy sauce
• 1 tablespoon fresh lime juice
• 1 tablespoon light brown sugar
• 1 garlic clove, minced or pushed through a press
• 1/2 teaspoon Sriracha
• 1/2 teaspoon finely grated peeled fresh ginger
• 1/4 teaspoon kosher salt

Instructions

1. Whisk the marinade ingredients in a small bowl. Cut the steaks, against the grain, in 4 to 5-inch strips. Arrange the steak in a baking dish and pour the marinade over, turning to coat. Let
   stand at room temperature for 30 minutes or refrigerate for up to 24 hours.
2. Whisk the marinade ingredients in a small bowl. Cut the steaks, against the grain, in 4 to 5 inch strips. Arrange the steak in a baking dish and pour the marinade over, turning to coat. Letstand at room temperature for 30 minutes or refrigerate for up to 24 hours.
3. Heat a cast-iron skillet over medium-high heat. Add 1 tablespoon of oil and swirl to coat. Grill the steaks over high heat, in batches if necessary, 6 to 8 minutes for medium rare, turning once or twice. (Alternatively grill over direct medium-high heat.)
4. Transfer the meat to a cutting board and let rest for 5 minutes. Cut the steak across the grain in 3/4 to 1-inch strips. Sprinkle with Matcha Salt. Serve with Matcha Crema for drizzling.

Notes

• Serves 2 to 3