Sizzling Skirt Steak with Blistered Padron Peppers

Spanish tapas bars blister padron peppers in olive oil and salt them heavily, and most are mild while the odd one bites back. They make a perfect partner for skirt steak, which has a big beefy flavor and cooks in about six minutes on a smoking pan. If you own a cast iron fajita platter, heat it in the oven and serve on it for the sizzle. Otherwise a large cast iron skillet does the job. Slice the skirt against the grain into short strips before serving.