Tom Colicchio's Skirt Steak Delight

Presented to viewers of CBS's 'Sunday Morning' by chef and TV culinary judge Tom Colicchio, this mouthwatering skirt steak recipe comes from his latest publication, 'Why I Cook.' It incorporates shishito peppers, zesty cherry peppers, and onions.

Colicchio shared his inspiration: 'Initially conceived as a salad for our vegetarian babysitter Tenzin, the medley of flavors—sweetness, tartness, heat, salt, and umami—combined so splendidly that I adapted it to a meat lover's dish. This vibrant combination of fiery cherry peppers, shishitos, and red onions invigorates the palate with every bite. Versatile enough to enhance grilled pork, chicken, or fish, it's a staple in my cooking repertoire. Occasionally, I add fresh cucumber toward the end or transform the onions into grilled rings. Any leftover steak can easily be tossed back on the grill for a quick refresh.'

Serves: 4

Ingredients List:

– 1.25 lbs skirt steak

– 6 tbsp extra-virgin olive oil

– 2 red onions, cut into wedges

– Kosher salt

– 0.5 lb shishito peppers

– Fresh black pepper

– 1 tbsp fish sauce

– 1 tbsp chili crisp

– 0.25 cup pickled hot cherry peppers, sliced

– 0.5 cup each of fresh cilantro, mint, parsley, and basil leaves

– 2-3 scallions, sliced

– Juice from one lime

Preparation Instructions

Step 1: Let the skirt steak acclimate to room temperature.

Step 2: Heat a large sauté pan over a medium setting. Pour roughly 2 tablespoons of oil to cover the pan's base. Add the onion wedges, sprinkle with salt, and sauté until they are tender and develop a browned exterior, about six to seven minutes. Remove the onions and place them in a spacious bowl.

Step 3: Using the same pan, introduce one tablespoon of oil along with the shishito peppers. Season with salt and occasionally stir until the peppers are charred and blistered, around six to eight minutes.

Step 4: Transfer the peppers to the bowl containing the onions. Drizzle a tablespoon of olive oil, season with salt and pepper, and mix in fish sauce, chili crisp, and pickled peppers. Adjust spice levels according to preference. Stir in fresh herbs: cilantro, mint, parsley, and basil.

Step 5: Pat the skirt steak dry with paper towels, cutting crosswise to fit the pan if necessary. Season with ample salt and black pepper.

Step 6: On medium-high heat, add sufficient oil to the pan to coat the bottom. Once shimmering, sear steak pieces, ensuring they do not overcrowd the pan, for about two to three minutes per side for desired medium-rare.

Step 7: Set the steak aside on a cutting board to rest for five minutes. Slice against the grain and mix with the prepared onion, pepper, and herb medley. Drizzle any remaining juices over the steak, garnish with scallions and lime juice, and relish every flavorful bite.