“Spicy, garlicky thecha is a green-(or red)-chile-based condiment that hails from Maharashtra in western India. You can use it to complement seared skirt steak, as well as chicken, eggplant, cauliflower, or any other ingredient that longs for massive flavor.” — Bon Appétit
Since we had some flap meat in the freezer, and actually prefer it over skirt steak, it became the foundation for our meal. Because flap steak is thicker than skirt, we sliced the thicker portions and adjusted the times slightly. However, the Skirt Steak with Scallion Thecha recipe below mimics the original from Bon Appétit.
NOTE: To save a step, grind the peanuts in the mini-food processor before using it to make the thecha.
Our choice of sides was roasted butternut squash and red onions, plus a side salad; but you could also serve the steak with rice, roasted potatoes, and/or a salad for a full meal. Our Thai chiles were red, so the thecha is more red than one made with green serrano chiles, as is typical.
Skirt Steak with Scallion Thecha
- 1 small bunch cilantro, tough stems removed, leaves and tender stems coarsely chopped
- 4 scallions, coarsely chopped
- 3 green Thai or serrano chiles, stemmed and seeded
- 4 garlic cloves, coarsest chopped
- 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
- Pulse cilantro, scallions, chiles, garlic, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a food processor (a mini processor works well here) until a coarse paste forms. Transfer to a small heatproof bowl.
- Heat ⅓ cup oil in a small skillet over medium-high. Cook cumin until fragrant, about 10 seconds. Transfer to bowl with paste; add peanuts and mix well. Set scallion thecha aside for serving.
- Pat steaks dry with paper towels and season on both sides with kosher salt. Rub a little oil over steaks to coat lightly.
- Heat a large cast-iron skillet over medium-high. Add half of the steak, arranging in a single layer, and cook, undisturbed, until a golden brown crust forms, 2–3 minutes. Turn steak over and cook until second side forms a golden brown crust, 2–3 minutes. (We had a large enough grill pan to cook all of the steak at once.)
- Transfer steak to a cutting board and repeat process with remaining steak, if necessary. Let rest 10 minutes.
- Slice steak against the grain and arrange on a platter. Top with reserved scallion thecha and sprinkle with sea salt.
Recipe by Rachel Gurjar for Bon Appétit