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Lima Layover Charred Skirt Steak & Plantain Crunch Bowl

Lima Layover Charred Skirt Steak & Plantain Crunch Bowl

Welcome to Peru, right from your cutting board! This high-energy lunch bowl features a screaming-hot charred skirt steak kissed with cumin, sitting atop a mountain of vibrant greens, quinoa, and crushed plantain chips. We tie it all together with a zingy, wildly herbaceous Aji Verde cheat-code dressing that will instantly wake up your palate.

Chef Mira Lin
Chef Mira Lin
Prep: 13 minutes
Cook: 6 minutes
2
easy
lunchsalad
skirt-steakperuvian-inspiredquick-marinade15-minute-meals+1

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Timeline

12 minutes
0m5m10m12m
Marinate Skirt Steak
5m
Make Aji Verde
4m
Char the Steak
6m
Build Salad Base
4m
Slice and Serve
3m

Ingredients

  • 1 lb skirt steak(Cut into 4-inch pieces for easier searing)
  • 2 tbsp soy sauce(Tamari works great too)
  • 2 tbsp olive oil(Divided for the marinade and the dressing)
  • 1 tsp ground cumin
  • 1 tsp smoked paprika(Used here to mimic the smoky depth of Peruvian aji panca)
  • 2 garlic cloves(Grated or minced)
  • 1 cup fresh cilantro(Leaves and tender stems)
  • 1 jalapeño(Roughly chopped, seeds removed if you prefer less heat)
  • 2 limes(Juiced)
  • 1/4 cup Greek yogurt(Can substitute with mayo for a more traditional Aji Verde)
  • 4 cups mixed crunchy greens(Romaine or iceberg are perfect here)
  • 1 cup cooked tri-color quinoa(A fantastic shortcut is using pre-cooked pouches)
  • 1 cup cherry tomatoes(Halved)
  • 1/2 red onion(Thinly sliced)
  • 1/2 cup fresh mint leaves(Roughly torn)
  • 1 cup crushed plantain chips(Store-bought is perfect for that weeknight speed)

Instructions

  1. 1

    Welcome to your Lima layover! Grab your cutting board—aka our departure gate—and let's get moving. Toss 1 lb skirt steak into a mixing bowl with 2 tbsp soy sauce, 1 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, and 2 garlic cloves. Massage it briefly and let it hang out on the counter to soak up those anticucho-inspired flavors.

    5 min

    Tip: Skirt steak loves a fast, highly-seasoned marinade. Even 5 to 10 minutes makes a massive difference!

  2. 2

    Time for our quick Aji Verde cheat code! In a blender or food processor, blitz together 1 cup fresh cilantro, 1 jalapeño, the juice from 2 limes, 1/4 cup Greek yogurt, and the remaining 1 tbsp olive oil until smooth and vibrantly green. Set aside.

    4 min

    Tip: No blender? Finely mince everything and shake it aggressively in a mason jar with a splash of water.

  3. 3

    Heat a large cast-iron skillet over screaming high heat. You want it smoking hot! Lay down the marinated steak and char for 3 minutes per side. We want a deep, aggressive crust without overcooking the center. Transfer to your cutting board to rest.

    6 min

    Tip: Do not touch the steak once it hits the pan! Let the Maillard reaction do its magic for that glorious char.

  4. 4

    While the steak is cooking and resting, let's build our crunchy Peruvian landscape. Divide 4 cups mixed crunchy greens and 1 cup cooked tri-color quinoa between your lunch bowls. Scatter over 1 cup cherry tomatoes and 1/2 red onion.

    4 min

    Tip: To soften the bite of the raw red onion, you can soak the slices in cold water for a minute while you prep.

  5. 5

    Slice the rested steak thinly against the grain and fan it over your vibrant greens. Top with a massive handful of 1/2 cup fresh mint leaves and rain down 1 cup crushed plantain chips for that undeniable, loud crunch. Drizzle generously with your Aji Verde and prepare for takeoff!

    3 min

    Tip: Slicing against the grain is non-negotiable for skirt steak—it ensures every bite is melt-in-your-mouth tender.

Chef's Notes

Mom-energy tip: If you're packing this for the office, keep the Aji Verde and plantain chips in separate little containers. Toss everything right at your desk for maximum crunch. Who says desk lunches have to be boring?

Frequently Asked Questions

How long does Lima Layover Charred Skirt Steak & Plantain Crunch Bowl take to make?

Lima Layover Charred Skirt Steak & Plantain Crunch Bowl takes about 19 minutes total. That includes 13 minutes of prep and 6 minutes of cooking.

How many servings does this recipe make?

This recipe makes 2 servings.

What skill level is needed for Lima Layover Charred Skirt Steak & Plantain Crunch Bowl?

This recipe is rated easy — it's beginner-friendly and straightforward.

What ingredients do I need for Lima Layover Charred Skirt Steak & Plantain Crunch Bowl?

The main ingredients are: skirt steak, soy sauce, olive oil, ground cumin, smoked paprika, garlic cloves, fresh cilantro, jalapeño, limes, Greek yogurt, mixed crunchy greens, cooked tri-color quinoa, cherry tomatoes, red onion, fresh mint leaves, crushed plantain chips.

What type of meal is Lima Layover Charred Skirt Steak & Plantain Crunch Bowl?

Lima Layover Charred Skirt Steak & Plantain Crunch Bowl is categorized as: lunch, salad.