Cast-Iron Salt Seared Steak


Cast-Iron Salt Seared Steak
  • 1-2 pounds skirt steak, cut into 1-2 sections
  • 1-2 tablespoons coarse kosher salt
  • Freshly cracked pepper
  1. Sprinkle a sparse layer of salt over the surface of a large cast-iron skillet. Think scattering stars rather than unbroken layer of new-fallen snow. Heat the skillet over medium heat.
  2. Pat the steak dry with paper towels. Wait until the grill is hot before adding meat. The steak will smoke a little as it cooks, this is fine. Don’t touch the meat until it gets a good sear (2 to 3 minutes), then turn and sear on the other side for just a minute or so. Skirt steak can easily over cook, so adjust your time as necessary. Transfer steak to a wire-rack, let it rest for at least 5 minutes. Sprinkle liberally with cracked pepper. Slice into strips and serve with steak sauce.

Chili Lime Fajitas


Chili Lime Fajitas
  • 1.5-2 pounds skirt steak
  • 1 onion, sliced in thin strips
  • 2 large bell peppers, any color, sliced
  • 8 tortillas – corn or flour
  • Marinade:
  • 2 tablespoons fresh lime juice
  • 2 tablespoons olive oil
  • 1 teaspoon ground chipotle pepper
  • 1 tablespoon fresh cilantro
  • 1 tablespoon lime zest
  • 2 cloves garlic
  • Toppings:
  • Avocado slices
  • Queso-fresco (white Mexican cheese)
  • 2 limes, sliced
  • Sea salt (to taste)
  • Pepper (to taste)
  • Chopped cilantro
  • Pico de gallo
  • Tomatoes to grill
  • Sour cream
  • Chopped jalapeno
  1. Combine all marinade ingredients in a blender or food processor. Marinate skirt steak for at least 1 hour and up to five hours.
  2. Using a cast iron skillet, on medium high heat, add your favorite cooking oil to the skillet, when oil gets hot, add the onion and peppers to sauté. You can also grill the steak if you wish. Sear the steak in the pan for a couple of minutes on each side. Be careful not to overcook the meat as it is a thin cut of meat. Tent the meat in foil for five minutes after it is taken off the stove.
  3. While the meat is resting, grill the tomato, jalapeño, avocado, and limes until they develop nice char marks. This will add a nice smoky flavor to the fajitas. When the vegetables are done cooking, place the tortillas on a grill, hot pan or over your open flame burner for 10 seconds to heat them. Place tortillas onto a plate lined with a slightly damp paper towel and put a lid over the tortillas to keep in moisture and heat.
  4. Slice the meat against the grain. Sometimes this means cutting the steak into half or thirds in order to get each section to fit the knife length correctly. Serve with sautéed peppers and onions, slice fire roasted tomatoes, avocado slices with lime, fresh cilantro, pico de gallo, crumbled queso fresco, and sour cream.



  • 2 pound skirt steak
  • Cooking Oil
  • Kosher salt
  • Freshly ground black pepper
  • Marinade:
  • 4 Garlic cloves, minced
  • 1 Jalapeno, seeded and minced
  • 1 tablespoon freshly ground cumin seed
  • 1 large handful fresh cilantro, chopped
  • 2 limes, juiced
  • 2 tablespoons white vinegar
  • 1/2 teaspoon sugar
  • Kosher salt
  • Freshly ground pepper
  1. Lay the steak in a large bowl or baking dish. Combine the marinade ingredients and blend in a food processor or blender. Pour marinade over the steak. Make sure each piece is well coated. Cover in plastic wrap and refrigerate for 1-4 hours.
  2. Preheat grill over medium high flame (you can also use a cast iron grill pan on high heat for stove top cooking). Brush the grates with a little oil to prevent the meat from sticking. Remove the steak from the marinade. If you are cooking indoors, you may want to brush off excess marinade as the bits may burn and smoke on the hot pan. Season both sides of the steak pieces with salt and pepper. Grill the pieces for a few minutes only on each side, depending on how thin they are, until medium rare. Remove the steak pieces to a cutting board and let rest for 5 minutes. Thinly slice the steak across the grain on a diagonal.

Asian Wrap

Asian Wrap
  • 2 pounds sirloin or London broil, scored with a knife
  • 3/4 cup soy sauce
  • 2 tablespoons minced garlic
  • 1 tablespoon plus 1 teaspoon sesame oil
  • 2 teaspoons mirin or rice wine vinegar
  • 1 teaspoon red pepper flakes
  • 1/2 cup julienned green onions (scallions)
  • 2 teaspoons hot red chili powder
  • 2 tablespoons toasted sesame seeds
  • 40 very thin slices garlic
  • 20 large green or red lettuce leaves
  1. In a large, non-reactive bowl, combine 1/2 cup soy sauce, the minced garlic, 1 tablespoon of the sesame oil, 1 teaspoon of the mirin, and the red pepper flakes. Add the meat toss to coat. Cover and refrigerate overnight, turning occasionally.
  2. Preheat the grill. Mix the remaining 1/4 cup soy sauce with remaining 1 teaspoon of sesame oil. Add the green onions (scallions), and garlic, and toss to combine. Set aside. In a small bowl, combine the remaining teaspoon of mirin, the chili powder and sesame seeds.
  3. Remove the steak from the marinade and pat dry. Grill for about 5-7 minutes on each side for medium-rare. Let rest for 10 minutes. Slice the meat thin across the grain. For more flavor, heat the marinade in a sauce pan and toss the thinly sliced meat in the hot marinade before serving.
  4. Lay the lettuce leaves on a flat work surface and rub the mirin mixture on the insides of the leaves. Set aside.
  5. Lay several slices of cooked steak in center of each leaf, drizzle with about 1 tablespoon of the seasoned green onions (scallions), and top with 2 garlic slivers. Fold the lettuce over the steak and wrap tightly. Repeat with the remaining ingredients and serve immediately.

Peppery Oven Flank Steak


Peppery Oven Flank Steak
  • 1-2 pounds flank steak
  • salt and pepper
  • 1-2 sprigs fresh rosemary chopped
  • 4-6 garlic cloves, sliced or chopped
  • Cooking oil & Olive oil
  • 5 ounces arugula
  • Parmesan cheese
  • 1 lemon cut in wedges
  1. Preheat the oven to 350°F and place the rack in the middle position.
  2. Season both sides of the steak with salt and pepper. Sprinkle meat evenly on both sides with rosemary and garlic. Drizzle with 4 tablespoons olive oil, then massage with your hands to distribute, pressing pepper, rosemary and garlic into the surface. Leave at room temperature for one hour or refrigerate for several hours and bring to room temperature before proceeding.
  3. Heat the oil in a large oven-proof saute pan over high heat. Once the pan is hot add the steak and let it develop a rich brown crust on the first side, 3-4 minutes. Turn it over and brown on the second side.
  4. Put the pan and steak in the oven and cook until meat reaches and internal temperature of 125°F, about 5-7 minutes. The meat will be slightly firm to the touch.
  5. Let the meat rest loosely covered with foil for 5 minutes before slicing. Slice thin and drizzle any accumulated juices over the meat before serving.

Tex-Mex Buffalo London Broil with Mango-Lime Salsa

Tex-Mex Buffalo London Broil with Mango-Lime Salsa
  • 1-2 pound London broil
  • 2 tablespoons light brown sugar
  • 2 tablespoons fresh lime juice
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon crushed red pepper flakes
  • Salt and freshly ground black pepper
  • 2 teaspoon olive oil
  • For Mango-Lime Salsa
  • 2 cups diced fresh mango
  • 3 tablespoon minced white onion
  • 1 jalapeno, seeded and minced
  • 1 clove fresh garlic, grated
  • 1 tablespoon fresh lime juice
  • 2 tablespoons chopped fresh cilantro
  1. In a small bowl, whisk together the brown sugar, lime juice, cumin, chili powder, and red pepper flakes. Season both sides of the London broil with salt and pepper. Rub the brown sugar mixture all over both sides of the meat (at this point, the meat can be marinated in the refrigerator for up to 24 hours).
  2. Brush the oil all over a stove‑top grill pan, outdoor grill, or griddle and preheat to medium‑high. Add the meat to the hot pan or grill and cook for 7‑8 minutes per side for medium. Remove the meat from the heat and let stand for 10 minutes before slicing crosswise into 1/4 inch thick strips.
  3. Meanwhile, to make the salsa, combine all the ingredients in a medium bowl and toss to combine. Serve the steak slices with the mango salsa spooned over top.

Grilled Flank Steak

Grilled Flank Steak
Author: Cibola Farms Kitchen
Prep time:
Cook time:
Total time:
  • 1-2 pound Flank steak
  • 1 lime, juiced
  • 1/2 an orange, juiced
  • 1 clove garlic
  • 1 tablespoon of olive oil
  • 1 handful cilantro
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1/2 medium onion
  • 1 jalapeno, seeds removed
  1. Place all ingredients, except steak, into a food processor. Pulse until all of the solids are well blended. The marinade will be pretty thick, but you can add some more olive oil if it’s too thick to pour. Marinade steak for 45 minutes or up to 12 hours. A Ziplock bag works very well for marinating by pushing out all of the air.
  2. Turn grill onto a high heat. After steak has marinated for at least 45 minutes, grill for 4-5 minutes on each side.
  3. Cut the steak against the grain at a 45 degree angle into thin slices and serve.


Goat Cheese and Spinach Stuffed Flank Steak

Goat Cheese and Spinach Stuffed Flank Steak
Author: Cibola Farms Kitchen
Prep time:
Cook time:
Total time:
  • 1-2 pound flank steak butterflied
  • cooking oil
  • 2 cups sliced mushrooms
  • 2 cloves, minced
  • 2 cups baby spinach leaves
  • 2 teaspoons goat cheese crumbles
  • Salt & pepper
  • Kitchen twine
  1. Preheat oven to 375°F. Butterfly the flank steak. In order to do this at home, with the steak lying flat and the long side facing you, use a sharp knife to slice through the meat horizontally being careful to keep the meat in two even halves. You are not going to slice completely through the meat, you want it to open like a book. Once the meat is butterflied season the inside with salt and pepper.
  2. In a large skillet heat two tablespoons of cooking oil. Add the spinach and cook just until it wilts. Remove from heat.
  3. With the steak lying open like a book, layer the spinach and mushrooms, then top with goat cheese.
  4. Gently roll the steak starting at the end closest to you and rolling away. Use the kitchen twine to tie the steak in 1-2 inch intervals. This ensures you won’t lose any stuffing while it cooks.
  5. Over medium-high heat in the same skillet, sear the steak on each side. 5 minutes per side.
  6. Place in a baking dish and bake for 25-30 minutes or until the internal temperature reaches 130°F.