Name: Seared Skirt Steak with Hominy and Tomatoes
Total time: 35 min
Ingredients: 1½ pounds outside skirt steak, trimmed; 2¼ teaspoons table salt, divided; 1½ teaspoons dried oregano; ½ teaspoon pepper; ½ teaspoon ground cumin; 2 tablespoons vegetable oil, divided; 1 white onion, halved and sliced ¼ inch thick; 1½ pounds plum tomatoes, cored and cut into 1-inch pieces; 2 serrano chiles, stemmed, seeded, and minced; 2 garlic cloves, minced; 1 (15-ounce) can hominy, rinsed; 2 ounces queso fresco, crumbled (½ cup); ¼ cup chopped cilantro

Seared Skirt Steak with Hominy and Tomatoes

By Stephanie Winter

Published on July 6, 2026

Time

35 minutes

Yield

Serves 4

Seared Skirt Steak with Hominy and Tomatoes

Ingredients

1½ pounds outside skirt steak, trimmed2¼ teaspoons table salt, divided1½ teaspoons dried oregano ½ teaspoon pepper ½ teaspoon ground cumin 2 tablespoons vegetable oil, divided1 white onion, halved and sliced ¼ inch thick1½ pounds plum tomatoes, cored and cut into 1-inch pieces2 serrano chiles, stemmed, seeded, and minced2 garlic cloves, minced1 (15-ounce) can hominy, rinsed2 ounces queso fresco, crumbled (½ cup)¼ cup chopped cilantro

Before You Begin

Skirt steaks come from two different muscles, sometimes (not always) labeled as “inside” skirt steak and “outside” skirt steak. Look for the more tender outside cut, which is 3 to 4 inches wide and ½ to 1 inch thick. If you can only find the inside cut (typically 5 to 7 inches wide and ¼ to ½ inch thick), halve the steaks lengthwise before slicing them in step 1. If you like, serve with warmed tortillas, crema, and lime wedges.

Substitution: Flank steak works in place of skirt steak.

Instructions

Slice 1½ pounds outside skirt steak, trimmed, with grain into 3-inch-wide pieces. Combine 1¼ teaspoons salt, 1½ teaspoons dried oregano, ½ teaspoon pepper, and ½ teaspoon ground cumin in bowl. Pat steaks dry with paper towels and sprinkle with spice mixture. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add steaks and cook until well browned on both sides and meat registers 120 to 125 degrees (for medium-rare) or 130 to 135 degrees (for medium), about 2 minutes per side. Transfer steaks to cutting board, tent with aluminum foil, and let rest while preparing tomato-hominy mixture.

Heat remaining 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Add 1 white onion, halved and sliced ¼ inch thick, and cook until softened and lightly browned, 5 to 7 minutes. Stir in 1½ pounds plum tomatoes, cored and cut into 1-inch pieces; 2 serrano chiles, stemmed, seeded, and minced; and 2 minced garlic cloves; Stir in 1 (15-ounce) can hominy, rinse and cook until heated through, about 1 minute. Season with salt and pepper to taste. Sprinkle with 2 ounces queso fresco, crumbled (½ cup) and ¼ cup chopped fresh cilantro.

Slice steaks thin against grain and serve with tomato-hominy mixture.