Salsa Verde Marinated Flank Skirt Steak with Arugula Salad


  1. Place tomatillos in a blender and pulse on low then reserve.
  2. Fill a medium stock pot with salted water and heat over high. Once boiling, add jalapenos, onion, and garlic. Boil for 5 min, until garlic and onion are just tender.
  3. Throw the yellow onion, garlic, and jalapeno in the blender with the tomatillos. Blend until very smooth. Add lime juice, cilantro, and salt. Blend again and adjust for salt.
  4. Throw marinade in a zip top bag with the skirt steak. Marinate for at least 2 hours, then remove from marinade and let rest at room temp for 30 min.
  5. Heat a large cast iron skillet over medium high heat. Add butter flavored oil then cook skirt and red onion on high for 3-4 min on each side, or until the inside is reddish pink and the outside is dark brown. Let rest for 10 min with a piece of foil over the top as a tent.
  6. In a large bowl, toss the arugula, onions, and hearts of palm. In a separate bowl, mix the vinegar, garlic, oil, salt, and pepper to taste.
  7. Pour over the arugula mix, tossing to combine. Add another pinch of salt and a couple cracks of black pepper and mix again. Top with the cotija. Serve this under the sliced skirt steak.


  • 12 oz Contigo® Tomatillos, rinsed and drained
  • 1 ea Peak Fresh Produce® Jalapeño Pepper(s), split in half, stem and seeds removed 
  • 1 ea Peak Fresh Produce® Onion(s), Yellow Jumbo, peeled and cut in half
  • 4 ea Peak Fresh Produce® Garlic, Clove(s)
  • 2 ea Peak Fresh Produce® Lime(s), juice only
  • 1/4 cup Peak Fresh Produce® Cilantro, Fresh, chopped
  • 1/4 tsp sea salt
  • 2 lbs Braveheart® Inside Skirt Steak, cleaned, cut into 8oz. portions
  • 3 tbsp Brilliance Butter Flavored Oil
  • 4 cups Peak Fresh Produce® Arugula
  • 1 cup Asian Pride Hearts of Palm, cut into 1/2 in. pieces
  • 1/2 cup Peak Fresh Produce® Onion(s), Red, sliced into thin julienne
  • 4 tbsp Roma Red wine Vinegar
  • 1/2 cup Roma® Oil, Olive
  • 2 ea Peak Fresh Produce® Garlic, Clove(s), grated
  • 1/4 tsp salt, kosher
  • 1/4 tsp Magellan® Black Pepper, ground
  • 1/2 cup Contigo Cotija Cheese , grated