Name: Skirt Steak With Scallion Thecha
Yield: 4 servings
Ingredients: 1 small bunch cilantro, tough stems removed, leaves and tender stems coarsely chopped; 4 scallions, coarsely chopped; 3 green Thai or serrano chiles; 4 garlic cloves; 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more; ⅓ cup vegetable oil, plus more for steak; 1 tsp. cumin seeds; ¼ cup salted or unsalted roasted peanuts, crushed; 1½ lb. ½”-thick skirt steak, cut into 5”-long pieces; Flaky sea salt

Sliced skirt steak with scallion thecha on a platter

Photograph by Emma Fishman, food styling by Micah Morton, prop styling by Dayna Seman.

Spicy, garlicky thecha is a green-chile-based condiment that hails from Maharashtra in western India. Associate food editor Rachel Gurjar loves using it to complement seared skirt steak, as well as chicken, eggplant, cauliflower, or any other ingredient that longs for massive flavor. Serve the steak with rice, roasted potatoes, or a salad for a full meal.

What you’ll need

Food Processor
$63 At Amazon
Instant-Read Thermometer
$35 At Thermoworks
Cast Iron Skillet
$30 At Amazon
Small Skillet
$23 At Amazon
Tongs
$21 At Amazon

Recipe notes