Spice Crusted Skirt Steak with Pumpkin Seed Salsa

Bring out the flavor of a nice skirt steak with this unique salsa made from roasted pumpkin seeds.

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preparation Time
0 mins

cook Time
0 mins


615 per serving


  • 2 pounds skirt steak, trimmed
  • 6 cloves garlic, minced to a paste
  • 1/4 cup olive oil
  • 1 tablespoons kosher salt
  • 1 tablespoons cumin seeds
  • 1 tablespoons coriander seeds
  • 2 teaspoons black peppercorns
  • 1 tablespoons paprika
  • 1 teaspoons cinnamon, ground
  • 1/8 teaspoons cloves, ground
  • 1 cup pepitas or chili-dusted pepitas, (toasted pumpkin seeds)
  • 1 clove garlic, peeled
  • 1/2 cup cilantro leaves, plus more for garnish
  • 1/2 cup parsley leaves
  • 1/4 teaspoons cinnamon
  • 1/2 lime, juiced
  • 1/2 cup extra virgin olive oil
  • 1/2 teaspoons kosher salt


Step 1

Preheat oven to 400°F.

Step 2

Mix the garlic, olive oil and salt in a flat cake pan. Measure out the cumin, coriander and peppercorns into the base of a spice grinder. Grind them to a powder. Pour ground spices into the pan with the garlic paste; add paprika, cinnamon and cloves. Stir to combine with a fork.

Step 3

Trim the steak of silverskin, leaving most of the fat. Rub steak with spices.

Step 4

Put pepitas, garlic, cilantro, parsley, cinnamon, lime juice, olive oil and salt in bowl of food processor. Puree until smooth. Transfer to a serving bowl.

Step 5

Preheat outdoor grill or stovetop grill to medium-high. Place steak on the hot grill and cook about 2 minutes until a nice crust forms, being careful not to burn the spice crust. Turn and cook additional 2 minutes. Transfer meat to a sheet pan; place in oven and finish cooking, about 5 minutes.

Step 6

Slice steak on the bias into thin strips and against the grain. Serve immediately with a dollop of Pumpkin Seed Salsa and a sprig of cilantro.

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