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

Preheat a cast-iron skillet over high heat until it begins to wisps of smoke.

Season the skirt steak lightly with salt and sear for 2 minutes per side until a deep, dark crust forms; remove from heat and let rest for 3 minutes before slicing against the grain into thin, bite-sized strips.

In a small bowl, toss the julienned kohlrabi with fresh chopped cilantro, a squeeze of lime juice, and a pinch of chili flake to create a vibrant, crunchy slaw.

Lightly toast the sourdough English muffin pieces until golden and crisp.

To plate, arrange the warm, savory steak bites alongside the refreshing kohlrabi slaw and scatter the toasted muffin croutons over the top for texture. Serve immediately while the meat is warm and the slaw is crisp.