A simple savory appetizer with a spicy serrano pepper kick!

Extra virgin olive oil

12 large scallions

1/2 cup fresh lime juice

1 serrano chili, seeded and diced

Skirt steak, cut into 2″ strips

Sea salt and freshly cracked pepper to taste

 

  1. Heat a medium-sized pan (ideally cast-iron) over medium-high heat, and add olive oil to prevent sticking.  Add scallions and grill, pressing them flat with a spatula, until lightly charred, about 3 minutes.
  2. Transfer scallions to a work surface, and cut into 1/2″ pieces.  In a small bowl, mix scallions with lime juice and serranos, and season with salt and pepper to taste.
  3. Season the steak with salt and pepper, and grill over medium-high heat, turning once, until lightly charred on the outside and medium rare within, about 6 minutes per total.  Transfer to a carving board, cover, and let rest for about 5 minutes.  Slice the meat against the grain, and place on Croccantini, then top with scallion-serrano mixture and serve warm.
Original recipe found in Bon Appetit magazine
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