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Seared Skirt Steak with Broccoli Slaw

Active Time: 30 minutes / Cook Time: 6-8 minutes / Total Time: 30 minutes

Serves 2, with leftover broccoli slaw


Seared Skirt Steak with Broccoli Slaw.JPG


  • 1 lb. broccoli 2 carrots, julienned or peeled into short ribbons with a vegetable peeler
  • 1/2 of a small red onion, very thinly sliced
  • 1/2 cup dried cranberries
  • 1/2 cup roasted sunflower seeds
  • 1/4 cup mayonnaise
  • 1 tablespoon lemon juice
  • 1 tablespoon rice vinegar
  • 2 teaspoons honey
  • 1/2 teaspoon fine sea salt
  • ground black pepper to taste
  • 2 teaspoons refined coconut oil
  • 1/2 lb. skirt steak
  • pinch fine sea salt and ground black pepper


  1. Let skirt steak sit on the counter while you make the broccoli slaw. Cut broccoli florets from the stem. Chop them into 1/4- 1/2” pieces. Peel the tough outer skin from the stem and either julienne or grate using the grating disk in a food processor.
  2. In a large bowl, whisk together the mayonnaise, lemon juice, rice vinegar, honey, 1/2 teaspoon of fine sea salt, and ground black pepper to taste. Add broccoli, carrot, onion, cranberries, and sunflower seeds and toss to combine.
  3. Preheat a large skillet to medium high. Pat skirt steak dry with paper towels, and sprinkle both sides evenly with salt and pepper.
  4. Melt oil in pan and when it is shimmering, add the skirt steak. Cook 3-4 minutes per side for medium-rare to medium, or until desired doneness. Let rest at least 5 minutes before cutting.
  5. Serve 1/4 of broccoli slaw and half of steak per person. Store remaining slaw in 2 to-go containers in the fridge for a snack tomorrow.