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Peruvian Skirt Steak

  • Author: Linda Kurniadi


  • 1 pound skirt steak, sliced to 1.5-inch wide strips
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 2 tablespoons oil
  • 1 small red onion, halved and thinly sliced
  • 2 roma tomatoes, quartered
  • 3 cloves garlic, finely minced
  • 1 tablespoon red wine vinegar
  • 1 tablespoon soy sauce
  • Fresh cilantro, for garnish
  • Lime, sliced, for garnish


  • In a bowl, marinate the steak with ground cumin and salt for 5-7 minutes. Set aside while you prepare the vegetables.
  • Add 1 tablespoon of oil to a cast-iron skillet and let it heat all the way through. Sear the steak for about one minute on each side and remove to a plate.
  • Add another tablespoon of oil and onion—Cook for about 5 minutes or until they are wilted and begin to brown.
  • Add garlic and red wine vinegar. Cook for another 30 seconds.
  • Add tomatoes and cook for another 2 minutes.
  • Return the steak to the pan. Add soy sauce and toss to combine until the steak is completely cooked. Garnish with cilantro and serve warm over rice.