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.
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What you’ll need
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Food Processor
$63 At Amazon
Instant-Read Thermometer
$35 At Thermoworks
Cast Iron Skillet
$30 At Amazon
Small Skillet
$23 At Amazon
Tongs
$21 At Amazon
Recipe information
Yield
4 servings
Ingredients
1
4
3
4
1
⅓
1
¼
1½
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.
How would you rate Skirt Steak With Scallion Thecha?
Leave a Review
Reviews (36)
Back to TopDiamond crystal?
Anonymous
11566
3/19/2022
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.
Anonymous
Phx Arizona
3/19/2022
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...
Leena
Mumbai
3/19/2022
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
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 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
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!
Emily
Cuba, NY
4/10/2022