Impress everyone with this easy dinner of seared skirt steak with scallion butter and crunchy Napa cabbage slaw.
Ingredients
4 tablespoons (1/2 stick) unsalted butter, at room temperature
1 bunch scallions, white and light green parts only, finely chopped (about 1/2 cup)
Zest of 1 lime
Juice of 1/2 lime (about 2 teaspoons)
1/2 teaspoon kosher salt
Zest and juice of 2 limes (about 1/4 cup juice)
2 tablespoons extra-virgin olive oil
2 teaspoons Dijon mustard
1 teaspoon sriracha
1 teaspoon kosher salt
1 teaspoon sugar
medium head Napa cabbage, thinly sliced
1 head Treviso, or 1/2 head small radicchio, thinly sliced
1 medium fennel bulb, stalks removed, bulb thinly sliced
2 pounds skirt steak, cut into portions that will fit the pan
Kosher salt, to taste
Freshly ground black pepper, to taste
1 teaspoon grape-seed oil
Instructions
Make the scallion butter: Combine the butter, scallions, lime zest, lime juice, and salt in a small bowl and use a spoon to mix well.
Make the slaw: Whisk the lime zest, lime juice, olive oil, mustard, sriracha, salt, and sugar together in a measuring cup or small bowl. Place the cabbage, Treviso, and fennel in a large bowl, drizzle with the lime vinaigrette, and toss to combine.
Make the steak: Blot the steak dry with paper towels. Generously season both sides with salt and pepper.
Heat the grape-seed oil in a large stainless-steel or cast-iron pan over high heat. When the oil begins to shimmer and the pan is very hot and almost smoking, add the steak and cook, without moving it, until browned, 2 to 3 minutes. Flip the steak over and cook it, without moving, until browned, 2 to 3 minutes more. Transfer the steak to a cutting board and let rest for 5 minutes.
Slice the steak and serve it with dollops of the scallion butter and the slaw alongside.
