Seared Skirt Steak & Radish and Arugula Salsa Fresca + Jalapeno Walnut Rice

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Tender seared skirt steak topped with crisp radish, carrot, red onion, tomato, cilantro and peppery arugula salsa Fresca served over spicy jalapeño and earthy turmeric walnut rice and Refried beans.

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Featured Standouts

Skirt Steak

Skirt steak is long flat cut located at the plate which lies under the ribs behind the brisket. The cut is on the tougher side but  it renders alot of rich buttery flavor. With a little time and acid the skirt steak connective tissue can easily be broken down into a tender flavorful cut. It also holds up great to char to really enhance the beefy flavor.

Radish + Arugula Salsa Fresca

Salsa Fresca is simply fresh salsa. This salsa features fresh radish for some bite, carrots and jalapeño for heat color, finely minced red onion for a little sweetness and thinly saved garlic for some zest. I chop up some fresh cilantro and arugula for peppery freshness and toss it all together with a sprinkle of salt and white vinegar.

Jalapeno Walnut Rice

This rice is super easy to make and incredibly flavorful. To maximize the flavor of your rice fry your jalapeño and garlic up before adding the rice in so that the butter and oil permeate all of the rice. Toasting the rice and walnuts adds a nutty earthiness tot he dish that works with the spicy jalapeño and garlic oil.

Tips and Tricks Seared Skirt Steak& Radish and Arugula Salsa Fresca + Jalapeno Walnut Rice

Preparing The Beef

Skirt steak is a little on the tougher side due to its connective tissue. The cut needs a little acid to start breaking down the meat prior to cooking. Preparing the beef without any sort of preparations can cause the beef to curl which can result in uneven cooking. For the beef the marinade doesn’t have to be anything fancy, especially when topping the steak with loud flavors. My go to quick brine for my skirt steak starts with water to give the acid a buffer so it doesn’t start to cook the beef, followed by a splash of white vinegar or lime and another splash of vegetable oil to keep the beef  from cooking and maintain its moisture.

Searing The Beef

When searing any beef its important to give it some time to dry out  a little before cooking so that a nice crust can form. Once the skirt steak is removed from the marinade help it out a little by patting it dry with a paper towel. From there let it sit for 15-20 minutes so that comes to room temperature prior to cooking so that you get a nice even cook throughout the steak. Only once the pan is screaming hot and you’re about to add the steak into the pan should you season very generously with salt and pepper. A heavy coating will give the beef a nice crust and enhance the overall flavor.

Making The Salsa Fresca

Salsa Fresca is another name for Pic de gallo. It’s hand chopped fresh veggies that add light crispy freshness to a heavier, rich dish. When making the salsa Fresca its important to keep your knife cuts consistent so that it can all stay in one bite. Its also important to toss this salsa Fresca recipe in vinegar and salt since the carrot and radish lack moisture giving the carrot and radish some time to sit with the other added veggies with enhance the flavor and create its own vegetable juice.


Abobo Grilled Fajitas & Peppers

Blood Orange & Lime Grilled Chicken Fajitas

Steak Fajitas


Refried Pinto Beans

Two Layer Cheese Stuffed Jalapenos & Refried Black Bean Tostadas

Seared Skirt Steak& Radish and Arugula Salsa Fresca + Jalapeno Walnut Rice

Seared Skirt Steak&  Radish and Arugula Salsa Fresca + Jalapeno Walnut Rice
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  • 3 lb skirt
  • 3c water
  • 1/4c white vinegar
  • 1/4c vegetable oil
  • Salt
  • Pepper
  • 2 radish + stems, thin matchsticks
  • 2 Roma tomatoes, diced
  • 1 small red onion, diced
  • 1 Jalapeño, diced
  • 1 Carrot, matchsticks
  • 1/2tsp Salt
  • 1/2tsp black pepper
  • 1/4c Arugla
  • 1/4c Cilantro
  • 1/4c White Vinegar
  • 1 jalapeño, finely minced
  • 1tb olive oil +2 tb butter
  • 4 Garlic cloves, minced
  • 2Tb Walnuts, minced
  • 1c Jasmine rice
  • 1.5c water
  • 1/2tsp Turmeric
  • 1/2 tsp Black pepper
  • 1/2tsp Salt
  • 1Tb butter


  • Start off by combining the water, vinegar and oil. Add in the meat and soak for three hours to overnight.
  • Remove once ready to cook and oat dry. Season both sides with salt and pepper.
  • Making the salsa Fresca.
  • Combine all the vegetables listed followed by the fresh herbs then toss with salt and vinegar. Chill and let sit for 30 minutes prior to using.
  • To make the rice heat a pan over medium low heat add in oil and butter.
  • Once melted add in jalapeño and garlic. Cook slowly for ten minutes. After ten minutes
  • Add in walnuts and rice then toast. Add in turmeric, and black pepper. Add in water, bring to a boil and simmer for 15 minutes. Once rice is cooked remove from the heat add in butter then fluffy with salt. Cover and keep warm till ready to serve.
  • Heat a cast iron skillet over medium high heat.
  • Add in vegetable oil. Season beef only right before cooking. Sear on both sides for 4-5 minutes. Flip and continue cooking.
  • Remove from the heat and allow the beef to rest before cooking.
  • Once ready to serve plate your fluffed rice and beans followed by the thinly sliced beef and a generous topping of the radish salsa Fresca
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