Pepper-Crusted Skirt Steak with Charred Leeks

Name: Pepper-Crusted Skirt Steak with Charred Leeks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons unsalted butter; 2 teaspoons coarsely cracked coriander seeds; 2 teaspoons coarsely cracked black peppercorns; 2 teaspoons coarsely cracked white peppercorns; 3/4 teaspoon crushed red pepper; 1 tablespoon packed dark brown sugar; Kosher salt; 2 pounds skirt steak, cut into 5-inch lengths; 4 medium leeks (2 1/2 pounds), white and light green parts only, halved lengthwise and cleaned; 2 tablespoons Dijon mustard; 2 tablespoons balsamic vinegar; 3 tablespoons canola oil; 2 tablespoons fresh lemon juice

Servings: persons

4 tablespoons unsalted butter
2 teaspoons coarsely cracked coriander seeds
2 teaspoons coarsely cracked black peppercorns
2 teaspoons coarsely cracked white peppercorns
3/4 teaspoon crushed red pepper
1 tablespoon packed dark brown sugar
Kosher salt
2 pounds skirt steak, cut into 5-inch lengths
4 medium leeks (2 1/2 pounds), white and light green parts only, halved lengthwise and cleaned
2 tablespoons Dijon mustard
2 tablespoons balsamic vinegar
3 tablespoons canola oil
2 tablespoons fresh lemon juice

1
In a small skillet, melt the butter.
2
Add the coriander, all the peppercorns and the crushed red pepper and cook over moderately low heat for 1 minute.
3
Scrape into a medium bowl and stir in the brown sugar and 1 1/2 tablespoons of salt.
4
Rub the mixture all over the steak and transfer to a baking dish.
5
Cover with plastic wrap and refrigerate for 3 hours.
6
In a large saucepan of salted boiling water, blanch the leeks until just tender, 3 to 4 minutes.
7
Using tongs, transfer them cut side down to a paper towellined baking sheet to drain.
8
In a small bowl, whisk the mustard with the vinegar.
9
In a large cast-iron skillet, heat 1 tablespoon of the oil over high heat until smoking.
10
Add half of the steak and cook over high heat, turning a few times, until lightly charred on the outside and medium-rare within, 4 to 5 minutes total.
11
Transfer to a carving board, spread with the Dijon vinegar and let rest for 10 minutes.
12
Repeat with 1 tablespoon of the oil and the remaining steak and Dijon vinegar.
13
Wipe out the skillet and heat the remaining 1 tablespoon of oil in it.
14
Add the leeks cut side down and cook over high heat until lightly charred on the bottom, about 3 minutes.
15
Transfer to a platter and drizzle with the lemon juice.
16
Slice the steak against the grain and serve with the leeks.

839

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 tablespoons unsalted butter, 2 teaspoons coarsely cracked coriander seeds, 2 teaspoons coarsely cracked black peppercorns, 2 teaspoons coarsely cracked white peppercorns, and more.

Yes, Pepper-Crusted Skirt Steak with Charred Leeks falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!