Seared Skirt Steak with Charred Artichokes and Parsley-Lime Relish

⏱ 25 min · easy · 🍽 serves 2

Ingredients

• 14 oz skirt steak
• 12 oz artichoke hearts (frozen quartered, thawed, or jarred in water, drained)
• 4 tbsp olive oil, divided
• 1/2 cup flat-leaf parsley, finely chopped
• 1 lime, zested and juiced
• 1 clove garlic, minced
• Pinch red pepper flakes (optional)
• Salt and black pepper

Steps

1. Take the steak out of the fridge 15 minutes before cooking. Pat it dry and season both sides hard with salt and pepper.
2. Make the relish while the pan heats: in a small bowl mix the parsley, lime zest, 2 tbsp lime juice, minced garlic, 3 tbsp olive oil, red pepper flakes, and a pinch of salt. Set aside — it should taste sharp, not tame.
3. Heat a large skillet over high heat with 1 tbsp olive oil until it just starts to smoke. Lay the artichoke hearts in cut-side down and leave them alone for 4-5 minutes until they're properly blackened at the edges, not just golden. Flip, give them another 2 minutes, then tip onto a plate.
4. Wipe the skillet out, add the last of the oil, and get it screaming hot again. Lay the steak in and don't touch it for 2-3 minutes a side for medium-rare, internal 130F. Pull it and rest on a board, loosely tented in foil, for 5 minutes.
5. Slice the steak thin, against the grain. Plate it with the charred artichokes and spoon the parsley-lime relish over both. Keep the chili flakes out of Judy's portion and add them to yours at the table instead.