How to Cook Skirt Steak (Print Version)
# Ingredients:
01 -
450 grams of skirt steak.
02 -
A generous pinch of coarse sea salt, or as much as you like.
03 -
A sprinkling of ground black pepper, adjust to your taste.
04 -
About 2 tablespoons of extra virgin olive oil.
# Instructions:
01 -
If the piece of skirt steak is long, slice it into two or three smaller sections, around 12 to 18 cm each. It'll fit into the pan better this way and will also make it easier to slice after cooking.
02 -
Using paper towels, pat both sides of the steak until the surface feels completely dry—this will help give it a crust when cooking. Then sprinkle loads of salt and pepper on each side.
03 -
Heat up a large cast iron skillet, about 30 cm wide, on high for roughly 3 minutes. Add the olive oil once it's hot and let it warm until it starts to shimmer, showing it's ready.
04 -
Using tongs, place the steak in the hot skillet, pressing down firmly so more of it makes direct contact with the pan. Cook one side for 2 to 4 minutes until a golden brown crust forms. Flip it and cook the other side for another 2 to 4 minutes. For medium rare, aim for an inside temperature of about 54°C. If needed, cook pieces in batches.
05 -
Put the cooked steak onto a cutting board, loosely drape some foil over it, and wait for approximately 10 minutes. This lets the juices inside settle, meaning less mess when you cut it and juicier slices.
06 -
Using a carving knife, slice the steak into thin pieces, about half a cm thick, going against the grain and holding your knife at an angle. Lay the slices nicely onto a plate and serve.
# Notes:
01 -
Cooking the steak on high heat helps create that irresistible golden crust, but make sure to open a window or turn on a fan because it might smoke a bit.
02 -
This is a no-gluten and low-carb recipe, so it works well for those keeping carbs low or avoiding gluten.