Making skirt steak is a quick and easy dinner; with little prep time and cook time, its ready in minutes. I love making this kale-slaw, and roasted pumpkin adds the perfect potato-like side to make this feel like a spin on the classic, "steak and potatoes". Don't substitute hot paprika with smoked paprika in this recipe- they have completely different flavors, use a couple sprinkles of cayenne pepper instead.
1 lb skirt steak
1 tsp hot paprika
1 tsp kosher salt
1 tsp coarse black pepper
1 fresh lime
2 tsp extra virgin olive oil
2 tsp avocado oil
2 cups fresh pumpkin, medium chopped
2 cup kale shredded
1 cup red cabbage, shredded
1 cup brussel sprouts, shredded
Yields: 2 servings
1. Rinse and pat dry steaks. In a small bowl whisk together paprika, salt, pepper, and olive oil. rub steaks well in marinade and let sit for 30 minutes to 1 hour in the refrigerator. in a large cast iron skillet, grill pan, or nonstick pan heat avocado oil over high heat. squeeze fresh lime over skirt steaks. once oil is hot place skirt steaks in pan. allow each skirt steak to cook for 40 seconds per side (it is very thin and doesn't need any longer).
Remove skirt steaks from pan and let them cool for 10 minutes before cutting. continue heating oil in pan. add chopped pumpkin to steak pan. let pumpkin chunks brown on each side for about 2 minutes. add kale, cabbage, sprouts, a pinch of salt and pepper and cover pan with a lid. reduce flame to medium low heat. once pumpkin is cooked through, about 10 minutes remove slaw from flame. slice skirt steaks 1/4" inch thick slices. serve warm over kale-slaw and pumpkin.