We bought a skirt steak the other day, and seeing as though it can be a tough cut if not done right, we decided to try to do it right. The keys are to get a good marinade to help with the sear and to not overcook. We went with a classic few flavours for our marinade…Worcestershire being the main building block. The result was a steak that was juicy and pink on the inside and charred and deep brown on the outside.
Time: 10 Minutes (plus 60 minutes to marinate)
- Skirt Steak
- Olive Oil
- Worcestershire Sauce
- Optional: Liquid Smoke
- Slice your steak into the size pieces you will want, and then trim excess fat as you please.
- Place your steaks into a zip top bag, and add your oil, Worcestershire, and (optional) liquid smoke. Seal, and set aside for at least an hour to marinate.
- When you’re ready to cook, spray a little oil in a cast iron pan, and heat.
- Pat your steaks dry with a paper towel.
- Place your steaks in hour pan, and sear for about 3 minutes. Then, flip, and sear the other side for another couple of minutes. You’re looking for about 145 degrees internal cook temperature for this cut to keep it tender.
- When your steak reaches the right temperature and has seared nicely, remove your steak from the heat, and set aside on a cutting board. Allow to sit for a few minutes.
- Slice your steak thinly on a bias.
- Plate, devour, and enjoy!