Ingredients
Units
Scale
- 1/2 lb. outside skirt steak
- coarse sea salt
- freshly ground black pepper
- light olive oil
Instructions
- Pat-dry the skirt steak with paper towels to remove excess moisture
- Season both sides with salt and pepper
- Set your exhaust fan to high. Heat a cast iron skillet over high heat for 3 minutes, then add the oil.
- Using tongs, place the steak on the skillet and press down to increase surface contact with the skillet.
- After approximately 3 minutes, flip the steak to sear the other side.
- Press down with the tongs again to increase the surface area contact with the skillet and cook for 3 minutes, until medium-rare (130° internal temperature).
- Remove from heat and wrap in heavy duty aluminum foil to keep the steak hot while resting.
- To serve as a sharing plate, slice the skirt steak into quarter-inch slices at a 45° angle.
- Serve with chimichurri drizzled on top or on the side.
Notes
Light olive oil is recommended because of its lighter taste and higher smoke point than extra virgin olive oil.
The chimichurri recipe can be found here: https://www.stkbr.com/sauces/chimichurri/
- Prep Time: 4 minutes
- Rest Time: 10 minutes
- Cook Time: 6 minutes