Skirt Steak 'Carne Asada' Bites with Cilantro-Lime Relish

Pat the skirt steak dry and season heavily with sea salt and cracked black pepper.

Heat a heavy-bottomed cast iron skillet over high heat until it begins to smoke slightly.

Sear the steak for 2-3 minutes per side until deeply charred on the exterior but still juicy and medium-rare inside.

Remove from heat, rest for 5 minutes, then slice against the grain into small, bite-sized strips.

In a small bowl, fluff the warm jasmine rice and fold in the fresh cilantro salsa until fragrant.

Arrange the steak bites atop the seasoned rice, and finish with a fresh squeeze of lime and a pinch of flaky salt.