Seared Skirt Steak
This can be done inside on a griddle or outside on the grill. If neither is available, use a large skillet! Remember that Skirt Steak is among the most flavorful of cuts, but it can also get tough if overcooked. So err on the side of under-cooking and always slice very thinly across the grain.
*Photos show untrimmed Chef's Cut Skirt Steak out of the package, trimmed Skirt Steak with oil, salt, and pepper, and sliced Skirt Steak after cooking to medium rare on a stovetop skillet*
INGREDIENTS
2 Randall Lineback Chef’s Cut Skirt Steaks (approx. 2 lbs total)
If desired, marinate for 30 minutes before cooking (see Recipes Page)
If not marinating, you just need some olive oil, salt and pepper.
If desired, can be served with Chimichurri sauce or Compound Butter (see Recipes Page)
PREPARATION
Trim Skirt Steaks of silver skin and excess fat. (see photo above).
Optional: hammer with a mallet to tenderize
Optional: marinate for 30 minutes for cooking.
Pro-Tip: Cut each skirt steak in 2-3 pieces— this makes them more manageable to cook AND makes cutting across the grain much easier/ instinctive once your Skirts are cooked.
If you’ve opted against a marinade, rub each steak with olive oil & sprinkle generously with salt and pepper.
Get your stovetop griddle/ grill/ skillet nice and hot, sear for about 2 minutes each side for medium rare, if you want it cooked medium, turn the flame off and keep flipping the steaks until they are at your preferred doneness.
Set aside, tented under foil, for 5-10 minutes so the steaks can reabsorb their juices. You can place a bit of compound butter or chimichurri on top of the steaks as they rest.
To serve- slice very thin across the grain in order to ensure tenderness.