Skirt steak is a cut of beef from the “plate” located in-between the flank and brisket. It’s often confused with flank steak (they look very similar). Skirt Steak is not as tender as other cuts of beef but its fantastic flavour more than makes up for it, and with marinades and cooking techniques it can still end up very tender. It’s my cut of choice for fajitas and stir-fry.
Worcestershire sauce can be used as a quick ten minute tenderizer.
Today I prepared the Skirt Steak in my cast-iron skillet. I marinated it in Worcestershire sauce and 1 tsp of Avocado oil for 10 minutes. It was lightly seasoned with salt and pepper.
- 1 pound of Skirt Steak marinated in:
- 2 tsp Worcestershire sauce
- 1 tsp Avocado oil
- 1 tsp Salt
- ½ tsp Black Pepper
- 2 Tbsp Butter
For the Herb Rub use 2 twigs each of:
- Fresh Sage
- Fresh Thyme
- Fresh Rosemary
- Take the Skirt Steak out of the refrigerator 30mins-1 hour before cooking
- Marinade the Skirt Steak for ten minutes in Worcestershire sauce and Avocado Oil
- Season the Skirt Steak with salt and pepper
- Heat the cast-iron skillet until a drop of water instantly sizzles and evaporates on it before adding oil
- Add enough avocado oil to coat the pan
- When the oil starts to smoke, add the Skirt Steak
- Sear both sides of the Skirt Steak (about 2-4 mins per side). While it’s searing add butter to the top of the steak and rub it with your bundle of fresh herbs.
- Depending on your preference the Skirt Steak should reach an internal temperature of 120-125F for medium rare 125-130F for medium or 150F for well-done before taking it off the pan
- Put the Skirt Steak on a dish and cover it with aluminum foil for 5-10mins before serving. This will allow all of the juices to settle; trust me it’s worth the wait!
Recipe By: Sofia Martimianakis