This recipe was inspired by Jacques Pepin's (JP = Jacques Pepin) Puerto Rican mother-in-law who often incorporates lime into her preparation of steak. This super tasty dish is quick and easy to make. Adapted from JP's More Fast Food My Way.
 skirt steaks4 pieces
6 ounces each, about 3/4-inch thick
 salt 1/2 tsp
 black pepper 1/2 tsp
fresh ground
 lime juice1 tbsp
freshly squeezed, plus extra for finishing
  anchovies1 can
in oil
  scallions2 tbsp
  garlic2 tsp
 olive oil1 tsp
 anchovy oil2 tsp
 water 1/4 cup
 lime juice


Season the skirt steaks with salt and pepper. If possible, season the meat in advance - the day before or for a few hours before cooking time. If it isn't possible to season in advance, the steaks will be fine if seasoned right before cooking.
Warm the serving plates in the oven, see notes below. Preheat the oven to 250°F. Preheat the cast iron skillet.
Minutes prior to cooking, rub steaks with the lime juice. Increase the heat of the cast iron skillet to medium high.
Chop the garlic, then add the anchovy and crush and slice both together to combine. Mix in the minced scallions and reserve.
Heat the olive oil and anchovy oil in the skillet on high. Add steaks when hot and sear for 1.5 minutes per side, less time if you want them rare. Rest the steaks on the hot plates when done.
Add the garlic, anchovy, and scallion mixture to the empty skillet. Cook for 30 seconds.
Add water, then cook for another 30 seconds. Pour the sauce over the steaks and top with extra lime juice just before serving.

Plates can be comfortably kept in the oven at 200°F, and these plates should be safe at 250°F because we'll likely pull them out before it reaches temp. This step is important as it saddens us to serve hot food on a cold plate. :)


Jacques Pepin's More Fast Food My Way