Seared Skirt Steak Recipe

From Dorothy McNett's Recipe Book.

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Seared Skirt Steak

From Dorothy McNett's recipes at Use a cast iron pan for searing if you have one! Otherwise, a good heavy bottomed skillet will work nicely.

1 pound skirt steak
2 tablespoons extra virgin olive oil
2 - 3 cloves garlic, very finely minced
1 tablespoon soy sauce
1/2 teaspoon ginger
1/4 teaspoon freshly ground pepper
2 teaspoons balsamic or other vinegar as desired

Combine the oil, garlic, soy sauce, ginger, pepper and vinegar in a glass bowl. Place the skirt steak in the marinade and coat completely. Allow to stand about 30 minutes before cooking. When ready to cook, heat a heavy bottomed skillet (use a cast iron one if available!) on high heat. Remove the steak from the marinade, shake and pat it to get most of the marinade off of it. Quickly place the steak into the hot pan and sear for about 3 minutes, turn over and sear another 2 - 3 minutes. Remove steak to a cutting board and allow to stand about 10 minutes before slicing into serving pieces, cutting at an angle. Pour the marinade into the hot pan, cook and stir to reduce it a bit and then drizzle it over the steak if desired.

Recipe created 2016-03-28.

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