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Skirt steak

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Ingredients

Units Scale
  • 1 pound of skirt steak
  • 1 teaspoon of kosher salt, as necessary to season
  • 1/2 teaspoon of ground black pepper, as necessary to season
  • 2 tablespoons of olive oil

Instructions

 

    1. Bring to room temp. Remove the skirt steak from the refrigerator 20 to 30 minutes before cooking so it cooks more evenly.

    2. Season steak well. Pat the steak dry with paper towels, then season generously on both sides with salt and pepper (or your preferred seasoning).

    3. Heat pan hot. Place a heavy-bottomed skillet or cast-iron pan over high heat and let it heat until very hot and just beginning to smoke.

    4. Add oil. Add a small amount of high-heat oil to the pan and swirl to coat the surface.

    5. Sear first side. Lay the skirt steak in the pan and cook without moving it for 2 to 3 minutes, until a deep brown crust forms.

    6. Flip and finish. Turn the steak and cook for another 1 to 3 minutes, depending on thickness and desired doneness.

    7. Rest the steak. Transfer the steak to a cutting board and let it rest for 5 minutes to allow the juices to redistribute.

    8. Slice against grain. Cut the skirt steak thinly across the grain and serve immediately.

 

 

 

 

 

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Find it online: https://blogchef.net/how-to-cook-skirt-steak-on-the-stove/