Pan-Seared Skirt Steaks

Ingredients

• 0.5 cup wine dry red
• 0.3 cup cilantro leaves fresh chopped
• 0.8 cup cilantro leaves fresh chopped
• 1  garlic clove minced
• 1  jalapeno 
• 1.3 teaspoons kosher salt 
• 8 servings kosher salt 
• 3 tablespoons juice of lime 
• 1 tablespoon olive oil 
• 2 tablespoons olive oil 
• 1 teaspoon pepper freshly ground
• 8 servings pepper freshly ground
• 8 servings sweet potatoes and into 
• 2 pounds fat-trimmed beef flank steak 
• 3 tablespoons worcestershire sauce 

Equipment

• aluminum foil
• grill pan

Directions

1. Halve, seed, and mince jalapeo pepper.
2. Combine wine, Worcestershire sauce, 1/4 cup chopped fresh cilantro, 1 Tbsp. olive oil, half of jalapeo pepper, and 1 minced garlic clove in a large zip-top plastic freezer bag.
3. Add steaks; seal and chill 30 minutes to 24 hours. (If marinating overnight, let steak stand in marinade at room temperature 30 mins.)
4. Remove from marinade, discarding marinade.
5. Sprinkle steak with 1 1/4 tsp. kosher salt and 1 tsp. freshly ground pepper.
6. Heat a grill pan over medium-high heat. Cook steaks, in batches, 2 minutes on each side (medium-rare) or to desired degree of doneness.
7. Remove from grill pan, cover loosely with aluminum foil, and let stand 5 minutes. Stir together 3/4 cup chopped fresh cilantro, lime juice, 2 Tbsp. olive oil, 1 minced garlic clove, and remaining half of jalapeo pepper. Season with kosher salt and freshly ground pepper to taste.
8. Cut steaks diagonally across the grain into thin slices.
9. Serve with cilantro sauce and Sweet Potato Hash.