Espresso-rubbed Wagyu Skirt Steak Recipe

Bring steak to room temperature

Remove the wagyu skirt steak from the refrigerator for 30–45 minutes so it comes closer to room temperature. Pat dry thoroughly with paper towels — a dry surface yields a better sear.

Make the espresso rub

In a small bowl combine the finely ground espresso, smoked paprika, garlic powder, onion powder, sea salt, and black pepper. Mix until uniform.

Apply rub

Lightly brush the steak with 1 tablespoon neutral oil, then press the espresso rub into both sides of the steak so it forms an even coating. Let sit 10 minutes to adhere.

Preheat skillet or grill

Heat a heavy cast-iron skillet or outdoor grill over high heat until very hot (skillet should be smoking lightly). If using a skillet, add 1 teaspoon neutral oil and swirl to coat.

Sear steak

Place the skirt steak on the hot surface. Sear without moving for 2–3 minutes to develop a deep crust. Flip and sear the other side for 2–3 minutes. Because skirt steak is thin, target an internal temperature of 125–130°F (52–54°C) for medium-rare; adjust time if you prefer more or less doneness. Use an instant-read thermometer for accuracy.

Rest and slice

Transfer the steak to a cutting board and tent loosely with foil. Rest 8–10 minutes. Slice thinly against the grain at a slight bias to maximize tenderness.

Whisk miso and citrus: In a small bowl, whisk the miso with the lemon and orange juice and rice vinegar until smooth.

Combine with mayo and flavorings: Add mayonnaise, grated garlic, citrus zests, honey or maple syrup, and 1 teaspoon oil. Whisk until fully combined and creamy. Season with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust acidity or sweetness as needed.

Chill: Refrigerate the aioli for at least 15 minutes to let flavors meld. Bring to cool room temperature before serving if desired.

Combine herbs and aromatics: In a medium bowl, stir together the chopped parsley, cilantro (if using), minced garlic, and dried oregano.

Emulsify with vinegar and oil: Add the red wine vinegar, extra-virgin olive oil, red pepper flakes, salt, and black pepper. Stir until the mixture is well combined. Taste and adjust seasoning; if it tastes very sharp, let it rest 10–15 minutes for flavors to integrate.

Store: Chimichurri can be made up to 2 hours ahead at room temperature or refrigerated for longer. If refrigerated, bring to room temperature before serving and stir again.

Arrange: Fan the sliced skirt steak on a warmed platter or individual plates.

Sauce and finish: Dollop or smear the miso-citrus aioli alongside or beneath the steak. Spoon chimichurri over some slices and reserve some to the side for guests to add more.

Garnish: Scatter thinly sliced Thai chilis over the steak for heat, and finish with microgreens or scallions if using. Serve with lemon or lime wedges to squeeze over just before eating.