Active Time

　　25 min

　　Total Time

　　30 min

　　

Ingredients

Makes 4 servings

　　1 1/4 pounds skirt steak, cut into 4 pieces

　　1 teaspoon salt

　　1/2 teaspoon black pepper

　　1 tablespoon vegetable oil

　　2 tablespoons unsalted butter

　　3/4 cup water

　　1 pound scallions (3 or 4 bunches), trimmed to 7 inches long

　　1 tablespoon fresh lime juice, or to taste

　　Garnish: lime wedges

　　

Step 1

Put oven rack in middle position and preheat oven to 200°F.

　　

Step 2

Pat steaks dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat oil and 1 tablespoon butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then cook steaks, turning over once, 5 to 7 minutes total for medium-rare. Transfer steaks to a plate and keep warm in oven.

　　

Step 3

Discard fat from skillet, then add water and bring to a boil, scraping up brown bits from bottom of skillet. Add scallions and remaining tablespoon butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, tightly covered, over moderate heat until scallions are tender, 5 to 7 minutes. Transfer scallions with tongs to a platter and put steaks on top.

　　

Step 4

Pour any steak juices accumulated on plate into juices in skillet and boil until slightly thickened. Add lime juice and pour sauce over steaks and scallions.