Skirt Steak Cooking Guide (Print Version)
# Ingredients:
01 -
1 pound of flank steak.
02 -
1 teaspoon sea salt, adjust to taste.
03 -
1/2 teaspoon freshly cracked black pepper, adjust to taste.
04 -
2 tablespoons extra virgin olive oil.
# Instructions:
01 -
When your skirt steak comes as one long piece, divide it into 2-3 smaller chunks about 5-7 inches long. This makes pan-fitting easier and simplifies slicing after cooking.
02 -
Grab some paper towels and completely dry both sides of the steak until no moisture remains. This step helps get that nice brown sear. Then sprinkle salt and pepper all over.
03 -
Set your 12-inch cast iron pan over high flame for roughly 3 minutes. Add the oil and wait till it gets hot enough to shimmer.
04 -
Using your tongs, carefully drop the steak into the hot oil, pushing down hard to ensure full contact. Let it cook until nicely browned on the first side, around 2-4 minutes depending on how thick it is. Flip and cook another 2-4 minutes. For medium rare, you'll want the meat to reach about 130°F inside. Work in batches if needed.
05 -
Transfer your cooked steak to a cutting board and loosely put foil on top. Let it sit for 10 minutes so all those tasty juices can spread throughout the meat, making every bite super tender.
06 -
Take your carving knife and slice against the grain at a 45-degree angle, making strips about 1/4-inch thick. Put the slices on a plate and dig in while they're still warm.
# Notes:
01 -
High-heat cooking creates that tasty crust but might get smoky, so open a window or turn on your fan.
02 -
This meal doesn't have gluten and keeps carbs low, so it works great for people watching what they eat.