SUBSCRIBE

Search for "stir-fry"

RECIPES APRIL 2022 ISSUE

Skirt Steak With

Scallion Thecha
BY R AC H E L G U R J A R

March 15, 2022

4.5 (36)

READ REVIEWS

Photograph By Emma Fishman, Food Styling By Micah

Morton, Prop Styling By Dayna Seman.

Spicy, garlicky thecha is a green-chile-based

condiment that hails from Maharashtra in
western India. Associate food editor Rachel
Gurjar loves using it to complement seared
skirt steak, as well as chicken, eggplant,
cauliflower, or any other ingredient that
longs for massive flavor. Serve the steak
with rice, roasted potatoes, or a salad for a
full meal.

All products featured on Bon Appétit are

independently selected by our editors.
However, when you buy something through
the retail links below, we earn an affiliate
commission.

What you’ll need

Food Processor Instant-Read Cast

Thermometer
$35 AT
$63 AT AMAZON THERMOWORKS

Ingredients

4 servings

1 small bunch cilantro, tough stems removed,

leaves and tender stems coarsely chopped

4 scallions, coarsely chopped

3 green Thai or serrano chiles

4 garlic cloves

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

Preparation

Step 1
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.

Step 2
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.

Step 3
Pat steaks dry with paper towels and season
on both sides with kosher salt. Rub a little
oil over steaks to coat lightly.

Step 4
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.
(Steak should be thin enough that once it’s
seared it will be cooked to medium-rare—
about 125° on an instant-read thermometer.
If you have a very hot pan, this will happen
quickly.) Transfer steak to a cutting board
and repeat process with remaining steak.
Let rest 10 minutes.

Step 5
Slice steak against the grain and arrange on
a platter. Top with reserved scallion thecha
and sprinkle with sea salt.

WATC H

Andy Makes Skirt Steak with

Romesco Sauce

ADVERTISEMENT
Search for

1 Recipe Ingredients ›

2 Fast Easy Recipes ›

3 Average Retirement
Income
›

4 Custom Tote Bags ›

Sign In or Subscribe
to leave a Rating or Review

How would you rate Skirt Steak With

Scallion Thecha?

SUBMIT RATING

Leave a Review

Tell us what you think

Reviews (36) BACK TO TOP

I've made this 5 times in the past month and

started doubling the thecha recipe to have
some left over because I put it on everything.
This is so stupid good I'm almost angry about
it. I've used flank steak (sous vide then seared)
instead because I weirdly can't find skirt steak
where I live. (Maybe it's a Canadian thing?)
Salt and vinegar chips are great dipped in this,
sop some up with some bread, throw it on
sandwiches, veggies, eggs; anything,
everything. Making it again tonight and can't
wait for dinner!

H E L L E · VA N C O U V E R I S L A N D · 9 / 8 / 2 0 2 2

This is so amazing! I took some to work

because I wanted to share something that was
so freaking good. I am now making it in triple
batches in order to sell it to my coworkers. We
have put it on pork chops, steak, burritos,
vegetables...anything goes. And it is so very
versatile - if you don't have the exact
ingredients on hand, I'm sure you'll have
something close enough.

CHRISTINE · COEUR D 'ALENE · 6/3/2022

In short, amazing!!! In long, I knew I’d like

this recipe just bc of its similarity to
chimmichurri but this is actually a step greater
(which in my book is impressive!). So simple
and yet so complex and also quick and easy to
pull together. I agree that there roasted cumin
seeds really put this over the top and I
appreciate the nuts for extra texture and
richness. I almost don’t admit this but I did
add a splash of vinegar bc that’s just my jam in
sauces like this though I’m sure it killed it
authenticity which I apologize for. For this
meal I put it over our steak, like in the recipe,
but then poured it over our rice and then also
some roasted broccoli. It would be good on
anything and I’m going to prove that by now
making it every week! Thank you for the new
go to! (Sorry chimmichurri…)

ERINVM · DALL AS, TX · 5/25/2022

I liked this but my husband didn't.

S OY 23 · STO L E N C ATAW B A L A N D
· 5 / 17 / 2 0 2 2

This was incredible. I'm so glad we have a

bunch of the Thecha left over to use on
anything and everything...eggs, chicken, tacos,
veggies, cereal (kidding on that last one)...but
seriously so delicious and simple. Highly
recommend!

E M I LY · C U B A , N Y · 4 / 10 / 2 0 2 2

This recipe has only been out for a month and

I've made it three times. This is exactly what I
wish a chimichurri was like. I'm allergic to
nuts so I omit the peanuts and it's still
amazing.

ANONYMOUS · 4/9/2022

Wow - what a simple recipe with a TON of

flavor! It didn't state whether to keep the seeds
from the peppers. I did and am glad - it was
just the right amount of spice. Quick
weeknight dinner that my whole family loved.
We started talking at the dinner table of all the
other things we could use the thecha for. I
highly recommend scrambled eggs with the
leftovers - just stir in the thecha at the very end
to rewarm the amazing sauce. We'll be sure to
keep this recipe handy for the future!

LBINTX · TEXAS · 4/7/2022

THIS is what I've always wanted Chimichurri

to be. The oil infused with the cumin seeds is
the secret ingredient for me. I can't wait to put
this Thecha on more things. If you are allergic
to peanuts, I don't think that they add much
more than texture, so leave them out and don't
miss out on the rest that this has to offer.

TOM SCANLON · 3/26/2022

Rachel, how lovely to put thecha on the global

table. In Mumbai, I use it to marinade fresh
mackerel, packed into slits along the sides and
pan fried in coconut oil. Also great to dip fried
prawns into...

L E E N A · M U M B A I · 3 / 19 / 2 0 2 2

Diamond crystal has half the sodium,so if

using another brand of kosher sch as Morton
than reduce by half; same goes for regular or
sea salt.

A N O N Y M O U S · P H X A R I Z O N A · 3 / 18 / 2 0 2 2

Diamond crystal?

A N O N Y M O U S · 115 6 6 · 3 / 18 / 2 0 2 2

Explore Bon Appétit Dinner Main Easy

Quick Weeknight Meals Gluten-Free

Dairy-Free Sear Steak Beef Meat

Scallion Onion Vegetable Serrano Chile

Chile Cilantro

MORE FROM BA

RECIPES

Crispy Pork Cutlets With Kimchi

Slaw
B Y K E N D R A VA C U L I N

RECIPES

Vada Pav With Dry Coconut-

Garlic Chutney
BY R AC H E L G U R J A R

RECIPES

Prime Rib Roast With Habanero

Crema
B Y AY E S H A C U R R Y

RECIPES

Strip Steak With Umami Butter

Sauce
BY C H R I S M O R O C C O

RECIPES

Chicken and Coconut Rice With

Nuoc Cham Tomatoes
BY AS H A LO U P Y

RECIPES

Grilled Chicken Pizza With

Vodka Sauce
B Y B R A N D O N G R AY

RECIPES

Coconut and Turmeric Fried Rice

BY D E V O N N F R A N C I S

RECIPES

Swiss Chard Pakora Pancake

With Burst Tomatoes
B Y S H AY M A O W A I S E S A A D A T

Get unlimited recipes from Bon

Appétit & Epicurious for just $40

Recipes you want to make.

Cooking advice that works.
Restaurant recommendations
you trust.

MORE FROM BON APPÉTIT

CONTACT

RSS FEEDS
ACCESSIBILITY HELP
C O N D É N AST STO R E
C O N D É N AST S P OT L I G H T

COOKIES SET TINGS

Food Innovation Group

© 2022 Condé Nast. All rights reserved. Use of this site constitutes
acceptance of our User Agreement and Privacy Policy and Cookie
Statement and Your California Privacy Rights. Bon Appétit may earn
a portion of sales from products that are purchased through our site
as part of our Affiliate Partnerships with retailers. The material on this
site may not be reproduced, distributed, transmitted, cached or
otherwise used, except with the prior written permission of Condé